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Old 02-04-2011, 01:32 AM   #1
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Join Date: 02-27-10
Location: Columbus, OH
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.

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Old 02-04-2011, 02:41 AM   #2
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Join Date: 09-07-05
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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.
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Old 02-04-2011, 10:15 AM   #3
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I just cold smoked some Mozz loaf a few days ago and wrapped it up. Haven't sampled it yet.
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Old 02-06-2011, 06:38 AM   #4
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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.
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