Cold smoking options

Discussion in 'Cheese' started by williamzanzinger, Jan 3, 2008.

  1. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Yes Im in south florida and its like 40 degrees so of course that means break out the bradley 4 shelf and do some cold smoking. Other than cheeses what else should I do today? Seafood? Anyone have a recipe?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Be aware that meats/seafood to be cold smoked should be cured/brined first. Often they are dried as well.
     
  3. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Yea, i know, otherwise id have a salmon or even a ham on there already. Next year when my two 40ish days come around ill be ready. I was putting my feelers out for recipes that didnt include a 24 hour cure or brine. Thanks though richtee, good response time. Cheese, nuts, crustaceans? Any mindblowing results on any of these? Well I got the cheese covered im sure to go blow 50 bucks just on those and i was just reading some forums on scallops any other ideas are more than welcome.
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Almonds are a big hit usually..there's a thread here on them. And Veggies I'd think...Hmmm potatoes for cooking in a cheesy potato casserole? Sounds weird, but GOOD!
     
  5. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    Ive got muenster, gouda and mozz going over some thin blue cherry. I threw a couple of oscar meyers in there as well lol cant hurt. maybe its time to start filling shelves with random produce. Here goes some potatoes.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Cool! Be sure to post results! Gonna mop 'em? Maybe a light butter/paprika/kosher mop?
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    You could throw on a pan of kosher salt, some olives too.
     
  8. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    how long on the salt??
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    I leave mine on at least an hour, the longer the better.[​IMG] Stir it every 15 to 20 minutes or so.
    I smoke it in a shallow pan.
     

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