- Jul 26, 2009
- 14,315
- 73
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.
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.
