What are smoked paprika cheese nuts you ask... I don't have a clue! But I did cold smoke some paprika, cheese, and mixed nuts back in January when it was warm still! Ambient temp was 31 degrees F, warmed up the smoker a bit then cut heat, smoker ran right at 41 degrees with nothing on for heat except amnps tray filled with apple pellets. This time I did take cheese out of wrappers the day before and put back in fridge uncovered, first time doing this... can't remember who suggested this but know it was on SMF. Here's my stack of cheese I started with...Shelly said I might have issues!
Cheese and paprika in coffee filters, had mild cheddar, mozzarella, monteray jack, colby jack, muenster, and colby longhorn. Somehow I totally spaced off gouda and looked for kerrygold but couldn't find any.
Had a can of off brand mixed nuts and was surprised when I opened it...a bunch of brazil nuts right on top, last time we got a can of name brand mixed nuts we realized they don't put brazil nuts in there anymore ( dang political correctness!)
Put some nuts on q mat on tray with holes in it. Never tried this before so didn't do alot in case we didn't like them.
Had some nice tbs going
Cheese was smoked for 4 hours, kept stirring the paprika about every half hour and sampled nuts at same time...also had Shelly try the nuts, I was afraid of my taste being off from being around the smoke. Pulled the paprika and nuts at 3 hours. And the finished cheese, didn't take on much color but believe it came from smoking at a cooler temp.
We let the cheese hang out in the fridge a day uncovered to mellow out and to make the fridge smell heavenly! Next day we did demolish a chunk of the cheddar, first slice was a bit smokey... that's why I ate it, that and because I had the knife but man it was good! Will have to say we really enjoyed the mixed nuts and will be doing them again, just a nice smokey flavor! Shelly was too fast for me vac sealing the cheese after a day in the fridge but here's a pic of our cheese drawer, and no it didn't all fit!
Almost forgot pics of my helpers! This is Big Guy and his sad brown eye look, they make me melt!
And of course our little toddler Kya, she'll be 2 on st. Patties Day! They are both really happy it's warmed up above 0 so they can spend more time outside!
Thanks for dropping by and take care!
Ryan
Cheese and paprika in coffee filters, had mild cheddar, mozzarella, monteray jack, colby jack, muenster, and colby longhorn. Somehow I totally spaced off gouda and looked for kerrygold but couldn't find any.
Had a can of off brand mixed nuts and was surprised when I opened it...a bunch of brazil nuts right on top, last time we got a can of name brand mixed nuts we realized they don't put brazil nuts in there anymore ( dang political correctness!)
Put some nuts on q mat on tray with holes in it. Never tried this before so didn't do alot in case we didn't like them.
Had some nice tbs going
Cheese was smoked for 4 hours, kept stirring the paprika about every half hour and sampled nuts at same time...also had Shelly try the nuts, I was afraid of my taste being off from being around the smoke. Pulled the paprika and nuts at 3 hours. And the finished cheese, didn't take on much color but believe it came from smoking at a cooler temp.
We let the cheese hang out in the fridge a day uncovered to mellow out and to make the fridge smell heavenly! Next day we did demolish a chunk of the cheddar, first slice was a bit smokey... that's why I ate it, that and because I had the knife but man it was good! Will have to say we really enjoyed the mixed nuts and will be doing them again, just a nice smokey flavor! Shelly was too fast for me vac sealing the cheese after a day in the fridge but here's a pic of our cheese drawer, and no it didn't all fit!
Almost forgot pics of my helpers! This is Big Guy and his sad brown eye look, they make me melt!
And of course our little toddler Kya, she'll be 2 on st. Patties Day! They are both really happy it's warmed up above 0 so they can spend more time outside!
Thanks for dropping by and take care!
Ryan
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