One of my cold smoke sessions in the little smokehouse. I needed to replenish my supplies!
I placed sticks of butter, duck eggs and quail eggs over ice to keep them cool..
to the bottom right, chocolate chips.. left is a garlic/parsley blend.. and a pan of black rice..
Smoked some mixed peanuts, a wild rice blend...
pecans...
removed the eggs and butter after a couple of hours and placed the chocolate chips on the ice to go a little bit longer...
black olives on the top shelf...
sea salt
a pan of coarse salt, cracked black pepper and garlic blend...
anasazi beans and turbinado sugar...
a variety of cheeses and a string of jalapenos.... ( I slit each pepper for better smoke penetration)
I cold smoked the butter and eggs with a combination of alder and pecan. Used a stronger wood to finish the rest..
Some of the things I've made with the stuff..
Smoked pecans with a butter, brown sugar, cayenne glaze...
Smoked olive tapenade with garlic, cracked black pepper, olive oil, kosher salt, capers and scallions..
smoked deviled eggs with bacon...
seared some scallops in smoked butter...
smoked pecan stuffed french toast...
smoked pecans, cream cheese, maple syrup, powdered sugar and a dash of vanilla...
Venison pho...
Took a partially frozen white tail tenderloin and shaved it into thin slices..
added smoked quail eggs and smoked jalapeno slices..
The hot pho broth "cooks" the venison....
This is pretty much the same stuff I cold smoked last time. I was out!
I cold smoked with alder and pecan for the first 2 hours then kicked it up with some hickory for the rest of the smoke. Everything gets stirred every 30 minutes or so. I taste the chocolate chips and remove them when I like the flavor.
It actually rained this weekend! I had forgotten how wonderful rain smells. lol I couldn't find a mud puddle to splash in, but was happy to see the rain soak into the ground.
Hoping to get my veggie garden planted this week. The nights have been too cold, so the garden plants are still hanging out in my living room. They are huge! lol
Hope everyone is keeping safe and happy!
Thanks for stopping by!
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6 comments:
as long as i've been smoking meat i've wanted to do cold smokes and love when you post about yours. i'm not ambitious enough for a big system like this but have recently been using an amazin smoke tube to dabble in cold smoking. i've always wanted to cold smoke nuts and cheese for christmas gifts to family, but right now just doing meat that i won't be low and slow cooking. i've rambled... tldr thanks for the post, as always, an inspiration in cooking.
pid
pid, that's great!! Glad to hear you're enjoying cold smoking too!
I bet friends would love your smoked cheeses and nuts as gifts...great idea. I've heard of those tubes but haven't checked them out closely. I have so many other smokers. Sounds like they work fine!
Hope you have a great weekend, good to see you! Thanks!
I am trying to get my sweet to salt mix down pat on my smoked bacon down here in Chile.
I love the stuff you are smoking it gives me such good ideas. Jim
Thank you Jim! Hope all is well in Chile!
Your sweet n salty bacon sounds delicious! Still raising your own pork? I know that has to be tasty!
Good to see ya, thanks for stopping by!
As always it looks great Cowgirl. JP and I were talking the other day about smoking biscuits, not campfire but smoked, like frozen I guess. It sounds good but the logistics seemed tough. Thoughts,,even done it?
Thank you Mrs JP! So nice to see you!
I've smoked biscuits. They are tasty but sometimes they don't brown on top. Each smoker is different... some brown better than others.
The biscuits are mighty tasty though.
Hope all is well with you and family!
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