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Smoked Mozzarella

scarbelly

Epic Pitmaster
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Joined Jul 26, 2009
Someone asked the other day what my favorite cheese is for smoking. Hands down there is nothing better in my book than fresh mozzarella still in the water.

I take them out of the water and dry them off. I then let them sit in the fridge uncovered for a couple of hours so they kind of form a skin on them so when I smoke them the moisture does not all run out.

No heat except for the AMNS for 2-3 hours with your favorite wood. I used pecan on these but I have also used apple and hickory some old wine barrel

Here we are going into the smoker with some mixed nuts. The nuts will cold smoke for as long as the cheese runs then will get another 2 hours at 225



Here is the cheese after about 2.5 hours. I pulled them at 3 hours and wrapped them in plastic wrap then into the fridge for a few hours. Man this stuff is good! Great part is you don't have to wait 2 weeks to taste it  



These are the nuts after about 4 hours

They were spritzed with a little olive oil then dusted with Chipotle and Garlic powders.

 

rdknb

Master of the Pit
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Joined Jan 23, 2010
I keep forgetting to try smoked nuts, they look great
 

beer-b-q

Epic Pitmaster
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Joined May 1, 2007
Man Gary the cheese and nuts look great...  I need to try smoking some Mozzarella...
 

smokinstevo27

Master of the Pit
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Joined Aug 17, 2010
that does look good buddy. I bet the smoke flavor is pretty prominent considering how mild mozzeralla is.
 

scarbelly

Epic Pitmaster
OTBS Member
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Joined Jul 26, 2009
Guys that cheese is around $10 and is so freakin good you will be blown away. We had 5 couples over for dinner and this was gone in the first 15 minutes
 

xjcamaro

Smoking Fanatic
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Joined Mar 16, 2009
Mozz is by far my favorite cheese to smoke, although i have yet to do fresh mozz.
 

squirrel

Master of the Pit
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Joined May 7, 2010
You go Gary!! I just made a double batch of fresh moz and if all goes well I'll be smoking it tomorrow! Hugs my brutha!
 

rw willy

Smoking Fanatic
OTBS Member
796
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Joined Feb 7, 2008
it works real good on italian sausage and pepper subs.  Just saying.
 

Bearcarver

SMF Hall of Fame Pitmaster
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Joined Sep 12, 2009
Real nice Gary----Missed another one for a whole week!!!!

I love smoked Mozza!!!

Bear
 

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