We are in the process of making some meatballs and one of the ingredients in our recipe is smoked mozarella
Here it is ready to go in the smoker after sitting uncovered in the fridge for about 3 hours to get a skin on the outside so we dont loose all the moisture during the smoke
Here is how I set up the smoker. The AMS is loaded with apple and lit on both ends. The pan is filled with ice about half way. If it were not 89 outside I dont even use the ice most of the time
Here is the cheese after 3 hours. It is really nice and smokey and the best part is we can eat it right away not like the hard cheeses where you need to seal and wait for a couple of weeks to ripen.
One of these will be cut into 1" pieces and stuffed into meatballs we are making with some italian sausage we made a couple of weeks ago. We will add some veal and a little hamburger to the sausage to make the meatballs then they will go on some home made sourdough rolls for sammies