Author Topic: smoked mozzarella  (Read 348 times)

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Offline thezaman

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smoked mozzarella
« on: October 01, 2013, 10:23:44 AM »
 i use a few hotel pans and ice to cold smoke my mozzarella. i only give my mozz about 8 minutes so it does not get that dark brown surface that can be obtained by longer smoking.this works good and it is easy and cheap. i usu a full hotel pan with ice. a full perforated hotel pan and a smoking pan . first fill bottom pan with ice cover with towels or paper towels put the perforated pan on top lay down your cheese put your smoldering wood chips. next to the cheese cover with foil loose on top but tight around the hotel pans so very little smoke escapes .
 the wood chips are soaked then ignited with a torch. i usual use two hands full of wood.
« Last Edit: October 01, 2013, 10:30:55 AM by thezaman »


Offline Serpentelli

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Re: smoked mozzarella
« Reply #1 on: October 01, 2013, 10:32:12 AM »
Larry,

Thank you for posting that setup. It is simple, elegant, and efficient.

And I'm sure that the product is delicious. What are your recommendations for wood types?

John K
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Offline thezaman

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Re: smoked mozzarella
« Reply #2 on: October 01, 2013, 11:15:19 AM »
john, i like apple. if you want a porky taste use hickory. when i cut the cheese for pizza i cut it so each slice has a outer part included,the flavor is better that way.

Online Mmmph

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Re: smoked mozzarella
« Reply #3 on: October 01, 2013, 11:23:00 AM »
Do you pat the cheese dry with paper towels befor smoking?
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Offline thezaman

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Re: smoked mozzarella
« Reply #4 on: October 01, 2013, 12:10:36 PM »
yes if you want a dark crust.