Last batch of smoked jerky, Cheese and nuts.

[CanadianBacon]

Just noticed this forum had a smoker meat section, I have been smoking for about 6 + years, I learnt a very nice native lady how to smoke salmon and have smoked just about everything since.

 

[kstone803]

What kind of cheese is that? Looks delicious.

 

[Munchkin]

awesome! Care to share the jerky recipe?
I just smoked my own jerky for the first time last week, turned out good but abit salty. I also need to use a blanket like you did next time It was alittl cold outside without it.

 

[CanadianBacon]

awesome! Care to share the jerky recipe?
I just smoked my own jerky for the first time last week, turned out good but abit salty. I also need to use a blanket like you did next time It was alittl cold outside without it.

The cheese is mozzarella, awsome stuff when smoked and lots of flavor.

The jerky recipie is 1/2 cup soy sauce and 1/2 cup worcestershire sauce with 3 tps of brown sugar ...The salt content in both makes it so you don't need any added salt, I let maranade for 2-3 days then i dust on black pepper and cayan the day i smoke.

 

[DougK]

Do you do anything special to smoke the Cashews?

I've done smoked almonds before. The almonds were soaked in salt water overnight before smoking. Turned out pretty good.

 

[CanadianBacon]

Do you do anything special to smoke the Cashews?

I've done smoked almonds before. The almonds were soaked in salt water overnight before smoking. Turned out pretty good.

I melt unsalted butter let it cool and coat the nuts in the butter and egg whites in a bowl then throw in my spices. I really like abit of cinnamon in there too. I find that cashews stay soft for afew days after smoking, they somtimes lose all crunchyness if smoked.