cream cheese /pecans

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dave54

Smoking Fanatic
Original poster
Dec 12, 2009
384
19
OHIO
cold smoked 10 with pecans (with brown sugar) and 5 plain

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crushed pecans with brown sugar (2tb spoons butter and 1/2 cup brown sugar in a sauce pan over the pecans)

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ready to go in the smoker

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smokin! ( Apple)

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wrapped in foil  (Julia Childs' cook book hint says it will last in foil)

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sorry no pics from when I pulled them out of the smoker had a buddy drop off a cord of wood and forgot  
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dave that looks like a great idea

would you give me a few details on the smoking procedure, time temp how long in the fridge
 
dave that looks like a great idea

would you give me a few details on the smoking procedure, time temp how long in the fridge
No problem ,

  smoker is an old Little chief electric cold smoker BUT I use an AMS in it with apple ( I made the dust which barely burns till I get dust Todd is sending)

outside temp was about 35 when I started and 40 when it finished and smoked for 3 hours

 Refridgerator time is pretty much out the window ,some swear it's good right off the smoker and the longest it's gotten to rest is 3 days before it's eaten !

 I have hidden some from wife and friends that have gone a week resting and honestly if you use a light wood ( apple cherry etc ) it's good within a day or waiting a week

 2 weeks resting, I have no idea ,it's never made it that long

and FYI it's good with jam or jelly just poured on it
 
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Man that looks awesome and in a couple of weeks you will be in the fine cheeses.
 
Dave it looks great thanks for posting it
 
Great post Dave. Got me thinking now of how to do some with some different flavors
 
Where is the canadian bacon in the fridge at? LOL ... just in case i come over for a raid !
LOl .back in the fridge to make it easier to cut and seal and yes I got cheese for your Dad too

(Q-view on the bacon coming Friday nite)

 
 
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