Cold smoked chili/lime almonds today.
2 cups almonds
1 T butter
1 T Bolners chili mix
1 t your choice hot sauce
1 T lime juice
1 t salt
1 Bradley smoker (pre heated to 190*)
3 pucks of hickory
1 dehydrator
Prep
Mix lime juice, chili mix, hot sauce and salt in a bowl. Melt butter and add to the mix. Add almonds and coat with the mix. Place coated almonds on screen covered or cheese cloth covered rack.
Place rack of almonds on middle rack position and hit with the 3 pucks of smoke. After the smoke stops bump temp to 225* for another hour.
NOTE: If you use cheese cloth watch this step so the cloth dont catch fire. You might want to put the rack higher.
After the final hour remove the rack and place it on the dehydrator rack (if you have a Cabelas dehydrator) Dehydrate at 150* for 2 hours to crisp up.
Let finished almonds stand at room temp before bagging. If they make it that long ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5944.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5947.jpg)
Bolners: http://www.fiestaspices.com/?page=chilimix
I will be trying this out when I do the next pistachio smoke. Almonds are the wifes favorite.
Nepas, I am going to have Scott make some of these the next time he smokes. They sound wonderful!!!
Mrs
Shure looks good NEPAS, great color too. ;D
Quote from: dbondy on January 27, 2010, 06:28:23 AM
Shure looks good NEPAS, great color too. ;D
I'm sure other chili powders will work. Gebhardts was good until they took the cumin out. This Bolners is real good.