The next Project

Started by Gafala, October 15, 2013, 11:10:59 AM

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Gafala

Yesterday we received our 50lbs of almonds, so today we will start to cold smoke them with hickory for 2 hours about 8 pounds at a time using 8 racks stacked in my 4 rack digital spaced with 1/2 spacers between racks.


Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

iceman

That's just plain nuts!  ;D
Looks like a bit of a project ahead of you.
Happy smoking  :)

beefmann


Smokin Sparky

Looks like a lot of great snacking there.   ;)

Blake
Never be afraid to try something new.
Remember, amateurs built the ark.
Professionals built the Titanic.

Saber 4

that ought to keep you busy for a while

Gafala

Four runs later and 50lbs of Hickory Smoked Almonds Ziploc bagged, next thing is to let them setup and then in a week to put 2lbs tubes for gifts.

Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Ka Honu

So the way I figure it, you're making 25 gift packages.  If you take one (small, insignificant) ounce out of each, you'll have 25 grateful recipients who won't know they've been "shorted" and have an extra 25 ounces to send to me, thus getting an extra grateful recipient at no additional cost (the wrapping and postage should average out).

No need to thank me for this brilliant idea; I just want to make sure you're getting the maximum amount of appreciation for your efforts.

Slamdunk

So now that you've got em smoked, are you thinking of trying to put a little rub/ seasonings on em?
Such as this one
http://www.susanminor.org/forums/forumdisplay.php?255-Smoked-Almonds

Lots of variations to try....

Gafala

Quote from: Slamdunk on October 16, 2013, 07:50:56 PM
So now that you've got em smoked, are you thinking of trying to put a little rub/ seasonings on em?
Such as this one
http://www.susanminor.org/forums/forumdisplay.php?255-Smoked-Almonds

Lots of variations to try....

No other seasonings, just the salt and Hickory. They were a big hit last year.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

OU812

Holy crap,,,,,,,,,,,,,,that allota nuts!!

I gotta bag of smoked almonds with a hint of cayenne that we love to snack on sittin right next to me,,,,,,,,mmmmmmmm,,,,mmmm,,,,,mmmmmmmm

murrhunts

Where does one buy that many almonds?

Gafala

Quote from: murrhunts on October 18, 2013, 05:17:13 PM
Where does one buy that many almonds?
I get mine online from http://www.nutstop.com/ they have a very good line of nuts and etc.


Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24"
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

murrhunts

thank you,
  Do you salt these too, and if so after or before you smoke them?