ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-04-2011, 01:32 AM   #1
chobint
On the road to being a farker
 
Join Date: 02-27-10
Location: Columbus, OH
Downloads: 0
Uploads: 0
Default My first mozzarella smoke - little help?

So, I've made fresh mozzarella from milk before, but I've never smoked it. I was curious if anyone has tried cold smoking the curd before forming the loaf, or if you have to form the loaf first then smoke it? Or maybe form the curd into many small loafs then smoke? The reason I ask is b/c I want to ensure uniform smokiness and texture.

Thanks,
Chob
chobint is offline   Reply With Quote


Unread 02-04-2011, 02:41 AM   #2
CarbonToe
is One Chatty Farker
 
CarbonToe's Avatar
 
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
Downloads: 0
Uploads: 0
Default

I've only ever smoked the curd after being formwed into the balls.

I found Mozzarella to be very heat sensitive and hard to smoke in a WSM so cold smoking might be preferable.
__________________
Surf'n'Smoke BBQ Team

Weber Smokey Mountain Cooker
Weber One-Touch Platinum Kettle - 57cm
Weber Smokey Joe Silver

GamerTag: CarbonToe

Film Noir. Back when men were men and broads were dames.
CarbonToe is offline   Reply With Quote


Unread 02-04-2011, 10:15 AM   #3
SmokerKing
is one Smokin' Farker
 
SmokerKing's Avatar
 
Join Date: 09-07-10
Location: Sunny AZ
Downloads: 0
Uploads: 0
Default

I just cold smoked some Mozz loaf a few days ago and wrapped it up. Haven't sampled it yet.
SmokerKing is offline   Reply With Quote


Unread 02-06-2011, 06:38 AM   #4
thull
On the road to being a farker
 
Join Date: 09-10-03
Location: Atlanta, GA
Downloads: 0
Uploads: 0
Default

I've cold smoked fresh mozzarella and regular mozzarella too. I think I had better luck with the latter. Mainly b/c the fresh stuff is going to stay wet unless you hang it in the fridge or blow air over it to surface dry it first. And then you're ending up closer to something like the blocks we all see a the store plus smoke.
thull is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Asiago Mozzarella Soppresata Pizza on the FrankenWeber Moose Q-talk 17 08-10-2011 11:07 AM
Cold smoke/white smoke/blue smoke? Mo-Dave Q-talk 5 06-26-2011 11:10 AM
Whole Milk Mozzarella Pepperoni Pizza Moose Q-talk 13 10-04-2010 07:05 PM
Blue Smoke White Smoke Ofset Smoke Cast Iron Chef Q-talk 6 12-27-2009 06:48 PM
Chicken Parmesan with smoked mozzarella Buckwheat Q-talk 3 01-11-2009 07:44 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:42 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts