Pickled smoked eggs and other snacks Q-view

[chef marko]

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• chef marko
• Nov 27, 2012

All the ingredients. Got my pearly whites already peeled and ready for smoke.  About 5 cups vinegar 6 cups water 2 cups sugar and  1/8 cup salt for solution. Im going to boil this with minced garlic, crushed red pepper, and dill but first Im smoking those 3.

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• chef marko
• Nov 27, 2012

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• chef marko
• Nov 27, 2012

Top right corner- garlic, dill, red pepper. Rest of the pickling ingredients are corn, mushrooms, black olives, and onion. I also have some cucumber but I won't be smoking this.

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• chef marko
• Nov 27, 2012

I get down with mesquite!

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• chef marko
• Nov 27, 2012

Ready for the smoke. I don't want them too cooked so I have it set for 100 for 2 hours. I will be sampling along the way to see when I want to pull. Any tips for the journey are appreciated. Cheers!

 

[chef marko]

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• chef marko
• Nov 27, 2012

Nice smoke tinge and flavor. Garlic dill red pepper which I added to my pickling brine.

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• chef marko
• Nov 27, 2012

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• chef marko
• Nov 27, 2012

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• chef marko
• Nov 27, 2012

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• chef marko
• Nov 27, 2012

Not the prettiest, but it has potential. Smelled pretty good.  Ill post some money shots in about 3 days and give a report...until then

 

[dave turner]

Nice lookin good!!

 

[chef marko]

Nice lookin good!!

Yea I took your advice on the pickling in peperochini and tweaked it a little. Did you peel your eggs before smoking?

 

[smokinhusker]

Oh my that looks like something good will be the reward!

 

[tjohnson]

I'm Interested.....

How long to pickle?

 

[dave turner]

The longer the better when i smoked an pickled 4-6 weeks was best if you can wait. 2 weeks  will give good taste. If you can get some pepperoncini juice in just throw them in put in the frig. I think it was the best.we would sell them at are pub and could not keep them.i would do 3-4 gals every week or 2.

 

[arnie]

Mesquite is my preferred wood for eggs also, but I start them raw.

I love pickled eggs so I’ll be waiting for the finished product   

                                    

 

[chef marko]

SH can't wait to get into them Ill try and get some good shots along the way. Someone I'm sure will get their hands into them before the week is up, but like Dave said the longer the better. Ill probably get a test taste and pictures in a few more days to get the jist of whats going on in that little jar of love.T-J treat it like a brine the longer the soak the more flavor. We do pickled red beets and eggs all the time and they stay good for months in a simple solution like that. Arnie I did raw a few days ago, but man it was a PITA getting those suckers peeled and the texture was a little to rubbery. I got more work on temps and time before doing raw again

 

[driedstick]

Those look fantastic but my wiffy would not let me in house for a couple of days after eating a few of them LOL

 

[arnie]

SH can't wait to get into them Ill try and get some good shots along the way. Someone I'm sure will get their hands into them before the week is up, but like Dave said the longer the better. Ill probably get a test taste and pictures in a few more days to get the jist of whats going on in that little jar of love.T-J treat it like a brine the longer the soak the more flavor. We do pickled red beets and eggs all the time and they stay good for months in a simple solution like that. Arnie I did raw a few days ago, but man it was a PITA getting those suckers peeled and the texture was a little to rubbery. I got more work on temps and time before doing raw again

The only time I've had trouble peeling smoked eggs was when I used fresh eggs. They’re next to impossible to peel. Make sure your eggs are at least 2 weeks old (about a week for store bought). I may just be lucky, but I’ve never had an issue with my smoked eggs being rubbery.

All this talk about smoked eggs is beginning to set me up a cravin. I have a couple weeks vacation coming up. I can see I’ll just have to make time for some smoked eggs.

 

[chef marko]

After only two nights eggs are delicious. Notes for next batch: olives...terrible idea, corn and mushrooms- could have been much tastier with lighter smoke, onions- excellent smoke right with eggs, garlic dill red pepper- wouldn't change a thing heavy smoked fit in great with them, cucumbers- glad I did not smoke they actually tasted really good just a subtle smoke taste from being added to mixture.

 

[smokinhusker]

After only two nights eggs are delicious. Notes for next batch: olives...terrible idea, corn and mushrooms- could have been much tastier with lighter smoke, onions- excellent smoke right with eggs, garlic dill red pepper- wouldn't change a thing heavy smoked fit in great with them, cucumbers- glad I did not smoke they actually tasted really good just a subtle smoke taste from being added to mixture.

Those additions would be great! Do you have a good pickling brine recipe to post? Thanks!

I don't boil my eggs, I start a big pot of water boiling, turn it down to simmer, add a steam basket and the raw eggs and cover. I let them go for approx 17 minutes, turn the heat off and leave them sit for 10 minutes or so then run cold water over them. Peel and put on paper towels to absorb any moisture, then into a cold smoke for about an hour or so (with outside temps below 38*). No rubbery whites and I've never had a problem peeling newly bought eggs when I've steamed them.

 

[smoking b]

Wow man - that's some good lookin grub you got going on!!   

  Now I'm hungry & need to find something to eat lol 

 

[chef marko]

Pickling brine

5 cups vinegar 6 cups water 2 cups sugar and 1/8 cup salt for solution. Im boil this with 1/2 cup minced garlic, 1/4 cup crushed red pepper, 1/2 cup and dill but first Im smoking those 3.

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• chef marko
• Nov 29, 2012

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• chef marko
• Nov 29, 2012

This is what made it to the winners circle. I kicked out the mushrooms olives and corn. Add some cucumber slices but do not smoke them they taste great! This is only after two days of brining as well I expect it to only get better in weeks to come.

 These smiley faces are off the chain lol.

 

[chef marko]

Those additions would be great! Do you have a good pickling brine recipe to post? Thanks!

I don't boil my eggs, I start a big pot of water boiling, turn it down to simmer, add a steam basket and the raw eggs and cover. I let them go for approx 17 minutes, turn the heat off and leave them sit for 10 minutes or so then run cold water over them. Peel and put on paper towels to absorb any moisture, then into a cold smoke for about an hour or so (with outside temps below 38*). No rubbery whites and I've never had a problem peeling newly bought eggs when I've steamed them.

Cant wait got the cold smoker coming this week. Yea your last post got me started on the pre-cooked smoke even though I had to use hot smoke it still came out much better then the ones I tried with shells.