I'm behind in posting, this is from a couple of weeks or so ago.
Did some cold smoking to replenish my supply.
Used my little smokehouse... http://cowgirlscountry.blogspot.com/2008/01/building-cold-smoker-smokehouse.html
Not a current picture.
smoked some of my hen's eggs and some quail eggs..
placed the butter and eggs over a pan of ice to keep the temperature down.
cold smoked chocolate chips...
black rice
a garlic, parsley blend...
a wild rice blend and two kinds of peanuts...
pecans...
removed the smoked butter and eggs after a couple of hours, placed the chocolate chips on the ice and let em go longer...
black olives...
sea salt
smoked cracked black pepper, coarse salt and garlic blend...
anasazis and turbinado sugar...
a variety of cheese... and some jalapenos.. ( I slit the side of each pepper for better smoke penetration)
smoked the butter and eggs with a combo of alder and pecan..
added stronger wood to finish the rest..
Some of the things I've made with the stuff..
Smoked pecans with a butter, cayenne, brown sugar glaze..
smoked olive tapenade... with garlic, cracked black pepper, olive oil, capers and scallions..
Smoked deviled eggs with bacon...
seared some scallops in smoked butter...
smoked pecan stuffed french toast...
smoked pecans, cream cheese, maple syrup, powdered sugar and a dash of vanilla..
Venison pho..
shaved some slightly frozen venison tenderloin..
added smoked quail eggs and slices of smoked jalapeno..
the hot broth "cooks" the venison..
This is pretty much the same stuff I cold smoked last time. I was out.
I smoked with alder and pecan for the first couple of hours, removed the butter and eggs and kicked up the flavor by adding hickory.
Kept the smoke under 85F and gave everything a stir every half hour or so.
Pulled the choco chips off when they tasted how I wanted them.
Sorry for so many pics but thanks for looking!
Did some cold smoking to replenish my supply.
Used my little smokehouse... http://cowgirlscountry.blogspot.com/2008/01/building-cold-smoker-smokehouse.html
Not a current picture.
smoked some of my hen's eggs and some quail eggs..
placed the butter and eggs over a pan of ice to keep the temperature down.
cold smoked chocolate chips...
black rice
a garlic, parsley blend...
a wild rice blend and two kinds of peanuts...
pecans...
removed the smoked butter and eggs after a couple of hours, placed the chocolate chips on the ice and let em go longer...
black olives...
sea salt
smoked cracked black pepper, coarse salt and garlic blend...
anasazis and turbinado sugar...
a variety of cheese... and some jalapenos.. ( I slit the side of each pepper for better smoke penetration)
smoked the butter and eggs with a combo of alder and pecan..
added stronger wood to finish the rest..
Some of the things I've made with the stuff..
Smoked pecans with a butter, cayenne, brown sugar glaze..
smoked olive tapenade... with garlic, cracked black pepper, olive oil, capers and scallions..
Smoked deviled eggs with bacon...
seared some scallops in smoked butter...
smoked pecan stuffed french toast...
smoked pecans, cream cheese, maple syrup, powdered sugar and a dash of vanilla..
Venison pho..
shaved some slightly frozen venison tenderloin..
added smoked quail eggs and slices of smoked jalapeno..
the hot broth "cooks" the venison..
This is pretty much the same stuff I cold smoked last time. I was out.
I smoked with alder and pecan for the first couple of hours, removed the butter and eggs and kicked up the flavor by adding hickory.
Kept the smoke under 85F and gave everything a stir every half hour or so.
Pulled the choco chips off when they tasted how I wanted them.
Sorry for so many pics but thanks for looking!
