All of you smokers
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A buddy of mine at work just smoked some salt and peppercorns last weekend and said it turned out great ! He cold smoked them on foil for about 4 hours using a pellet maze with apple wood pellets. He said the trick was to shift the salt and peppercorns around a few times during the smoke. I might try it this weekend.
Octavius Brine
Well-Known Member
That’s a good idea. I’ve smoked hot peppers, they were Fresno chillies from the garden, but not peppercorns. Might have to try that next time!
hvyhaul
Well-Known Member
Eight hours at 220* on Super Smoke using Apple pellets.
Not an efficient use of pellets LOL.
Salt obviously darker, light smoke smell, pepper a little harder to tell.
Taste test tomorrow.
My share, two full grinders, one of each, vacseal bags are for The Neighbour. Hell, he makes his own bacon and shares it with me.
Not an efficient use of pellets LOL.
Salt obviously darker, light smoke smell, pepper a little harder to tell.
Taste test tomorrow.
My share, two full grinders, one of each, vacseal bags are for The Neighbour. Hell, he makes his own bacon and shares it with me.
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hvyhaul
Well-Known Member
Verdict...........
Divided scrambled eggs into two sections and tried both individually on the sections.
Unsure of smoke flavour, so currently a FAIL in my mind. That could change with use.
Next batch will be a cold smoke over a minimum of 24 hrs using a smoke generator method.
Divided scrambled eggs into two sections and tried both individually on the sections.
Unsure of smoke flavour, so currently a FAIL in my mind. That could change with use.
Next batch will be a cold smoke over a minimum of 24 hrs using a smoke generator method.
hvyhaul
Well-Known Member
Nope, not at all.
Always been curious, and one of the family is already playing with this so two may figure it out faster than one.
My first does have smoke, but mild, not enough for my liking.
I noticed every time I stirred the salt I lost some through the sieve and knew the holes had to be smaller to keep the fines in place.
The pepper corns before smoking had a real nose bite, but after, none. The effects of +200* temps?
Next time 120 mesh screen, continuous 24hrs or more cold smoke, I expect a much smokier result with little to no salt loss.
Minor problem, the dough heads that built the smoker rack put the dividers in the opposite way they should have been.
Minor fix, two properly located ignition holes coming up.
hvyhaul
Well-Known Member
This stuff, not losing any salt through it.
304 Stainless Steel Woven Wire 120 Mesh.30cmX100cm Stainless Steel Mesh Screen,Air Ventilation Protecting Mesh for Home Kitchen Filter Net Filter Cloth Filter Mesh Screen.
Bought it on Amazon, cut to the size I wanted.
hvyhaul
Well-Known Member
Last look until morning.
Holding steady at 52* both Treager probes.
View attachment PXL_20230206_011403970.TS.mp4
Holding steady at 52* both Treager probes.
View attachment PXL_20230206_011403970.TS.mp4
hvyhaul
Well-Known Member
End product.
The source and finished product. You can smell it from across the room and it is one of the most intoxicating aromas . LOL
Jars on the left for The Neighbour, the right for me.
Eighteen hours or so, (I was asleep) cold smoked using Hickory pellets.
So looking forward to using it on food.
The source and finished product. You can smell it from across the room and it is one of the most intoxicating aromas . LOL
Jars on the left for The Neighbour, the right for me.
Eighteen hours or so, (I was asleep) cold smoked using Hickory pellets.
So looking forward to using it on food.