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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.


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Unread 09-17-2012, 11:45 AM   #1
The_Kapn
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Default Peanuts--smoked then dehydrated--YUMMY

I have been developing my smoked peanut recipe w/salt & cayenne for awhile.
Pretty happy with it. Just need to "UP" the salt level.

Yesterday I smoked some Jerky and put it on the dehydrator this AM to finish up.
Had a few sq inches left, so put a handful of my smoked peanuts.
"Nothing Ventured, Nothing Gained"--right?

At 1.5 hours at 145 deg they were heavenly.
Nice "crunch" and a good twist on basic smoked peanuts.

Gonna keep working on this process--lots of potential.

TIM
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Unread 09-17-2012, 12:01 PM   #2
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Default Peanuts

Tell us a little more about your peanut recipe please---
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Unread 09-17-2012, 12:03 PM   #3
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Not being funny---but,
Peanuts, salt, cayenne.
Smoked at 300-375 for 15-45 minutes depending on temp.

Still a work in process.

TIM
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Unread 09-17-2012, 12:09 PM   #4
colonel00
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Very interesting. I assume you start with standard, unsalted peanuts? Do you add any oil or anything to help the salt and cayenne adhere? I have wanted to try something like this and I have always thought about doing a soak before hand too. Not sure if soaking in a spice slurry would impart any flavor.

I really like the idea of dehydrating them more as those crunchy peanuts are great. Thanks.
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Unread 09-17-2012, 12:21 PM   #5
The_Kapn
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Quote:
Originally Posted by colonel00 View Post
Very interesting. I assume you start with standard, unsalted peanuts? Do you add any oil or anything to help the salt and cayenne adhere? I have wanted to try something like this and I have always thought about doing a soak before hand too. Not sure if soaking in a spice slurry would impart any flavor.

I really like the idea of dehydrating them more as those crunchy peanuts are great. Thanks.
I have tried several oils such as EVOO and Canola.
And a couple of sprays.
Best one I have found (so far) is Pam Butter blend. Very light coating.
Cayenne sticks to the nuts very well.
Am playing with the salts. So far, not happy with salt level due to poor adhesion.
Next test batch will be some finely ground Sea Salt or Kosher Salt to see if I can get it to adhere to the nuts better.
If that fails, I may brine them like they do peanuts in the shell.

Just a cheap, easy, and fun way to try new things and keep my mind busy on rainy days

TIM
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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