Have 10 lbs of raw almonds soaking in a brine of just kosher salt and water. Will be smoking these later using hickory. I may have to do another batch next weekend, these were a huge hit last year.
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10 lbs of almonds for gifts
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Lookin' good, Dawn. There's nothing like homemade gifts at this time of year Kinda hard to beat the Bandera for capacity.sigpic
New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
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Originally posted by THE__DRIFTER View PostAny time / temp preference?Dawn
New Braunfels Bandera "Grail"
Weber 22.5" Kettle Grill
1 Maverick ET-73
1 Green Thermapen
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Get on it ITB!....Nice...Sunset Eagle Aviation
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Originally posted by irishteabear View PostI usually wind up smoking them between 225 and 250 for between 2 and 3 hrs. Just until they're lightly brown and slightly crunchy. Once they cool off they do tend to be a little bit crunchier.
Originally posted by WALLE View PostVery nice, Dawn! Smoked almonds are da bomb!
Regarding other comments below and cold smoking... my experience has been that they do need some roasting - like Dawn is doing - rather than just a cold smoke. That's just me.Craig
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