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  #1  
Old 02-16-2014, 08:05 PM
gammaman gammaman is offline
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I have been doing some cold smoking due to the fact it's cold outside. I have done some cheese and pepperoni. It comes out pretty good as far as I know due the fact that I don't know anyone else who does it (nothing to compare to). I have done hard boiled eggs for deviled eggs(bacon flavor filling).
Question is how is smoked salt and peppercorns. How about nuts?
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  #2  
Old 02-16-2014, 08:09 PM
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Welcome from Dayton!! Now go smoke some meat!!

Never smoked salt n peppa but smoked sugar is good... and nuts are off the chain good!!
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  #3  
Old 02-16-2014, 08:10 PM
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to the island of misfits. I know there are some here that smoke salt and other herbs and spices. I'm sure they'll be along shortly to help you out.
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Old 02-16-2014, 08:49 PM
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from Las Vegas! We have some decent threads of smoked nuts, I have done them twice, and both times I need more practice.

Salt? No idea, can't be that hard, it all depends what you add to the salt for the final flavor profile I guess.
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Old 02-16-2014, 11:39 PM
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I've done London boils, deer, bear, buffalo and elk pieces for jerky. I prefer natural smoke over that bottled stuff. I will look a the nut section for ideas. What could you use smoked besides a rub.
I do like the barstool section. Sounds like some good ideas.
I can see having fun and getting fat with the ideas I've seen so far.
Love this forum!
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Old 02-16-2014, 11:49 PM
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Great to have you join us gammaman, from North Dakota!
Not sure if you do or not so I will suggest this in case you don't. Smoked cheese will have a much better, more mellow smoked taste to it if it is sealed and put in the fridge for a couple weeks to "mellow".

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I can see having fun and getting fat with the ideas I've seen so far.
Ya, I have found getting the elastic waist banded stretchy pants works well if your going to hang around here...
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  #7  
Old 02-17-2014, 12:29 AM
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Welcome to Smoked-Meat Gamma. Keep looking around...we'll occupy your time one way or ta other
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  #8  
Old 02-17-2014, 01:09 AM
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Welcome from Central PA!!
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  #9  
Old 02-17-2014, 01:42 AM
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from Kentucky
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Old 02-17-2014, 01:01 PM
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from Kentucky
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  #11  
Old 02-17-2014, 10:11 PM
gammaman gammaman is offline
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I do vacuum pack my cheese after it sets out for a few hours. I try to wait at least 2 weeks, normally I stash 3-4 blocks to set for 5-6 weeks. The wife is REAL good at offering the cheese out to friends.
Thanks for the warm welcome. Yes you guys have a lot of ideas and will take up some of my time.
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  #12  
Old 02-17-2014, 10:22 PM
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Welcome Gamma, from Oklahoma! Haven't done it myself, but a buddy smokes salt all the time and loves it.

Have fun and happy smokin'!

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  #13  
Old 02-18-2014, 06:18 AM
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Welcome from NW New Jersey!
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  #14  
Old 02-18-2014, 06:57 AM
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Welcome from Delaware!!
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  #15  
Old 02-18-2014, 10:34 AM
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from Utah
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Old 02-18-2014, 03:55 PM
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Hello! From your hood. Funny to hear london broil dont see them much on here
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