Grabbed some cheese and peanuts to smoke for Christmas gifts earlier in the week and decided today was a better time as any to get this done. Did the peanuts Scarbelly style.
I also decided to give smoked salt a try since I've run into a few threads about it. I just did regular iodized table salt. I think it turned out pretty good!
Oh, did I mention smoked chicken wings for dinner?? Brined them in buttermilk as per Jeff's method, I used Eric's hawg heaven rub on these instead of Jeff's Rub, I found the last ones I did to be too salty.
The cheeses
Cheese and salt were smoked with maple for 2.5 hours in the Big Chief. After the 2.5 hours the cheese was removed and the salt was transferred over to the WSM to continue smoking with the peanuts.
Cheese done
And vac packed to rest for a few weeks when they'll be wrapped individually
Chicken wings out of buttermilk brine and ready for more rub
Smoke salt came out nice
Scarbelly's smoked peanuts!
Wings into the WSM
Something to munch on and enjoy while WSM comes back up to temp
Stay tuned for wings!
I also decided to give smoked salt a try since I've run into a few threads about it. I just did regular iodized table salt. I think it turned out pretty good!
Oh, did I mention smoked chicken wings for dinner?? Brined them in buttermilk as per Jeff's method, I used Eric's hawg heaven rub on these instead of Jeff's Rub, I found the last ones I did to be too salty.
The cheeses
Cheese and salt were smoked with maple for 2.5 hours in the Big Chief. After the 2.5 hours the cheese was removed and the salt was transferred over to the WSM to continue smoking with the peanuts.
Cheese done
And vac packed to rest for a few weeks when they'll be wrapped individually
Chicken wings out of buttermilk brine and ready for more rub
Smoke salt came out nice
Scarbelly's smoked peanuts!
Wings into the WSM
Something to munch on and enjoy while WSM comes back up to temp
Stay tuned for wings!
