Shawn W
TVWBB Emerald Member
I did my first batch of almonds since Christmas on the new pizza screens and it worked out really well.
Brine:
8 C Water
1 3/4 C Kosher Salt
Stir to disolve salt. Fill brine container with raw whole almonds, 20+ cups.
Soak nuts in brine for 2 hours.
Drain, spread out nuts on screens and allow to air dry ... takes about a day.
Coat nuts in EVOO. Arrange nuts in a single layer on mesh screens.
Smoke at 200F for 4 - 6 hours. Use 1 - 2 handfulls of hickory chips per hour or keep 1 - 2 chunks smoking at any time in the WSM as a starting point. Rotate racks in stack every 60 - 90 minutes. Don't let them get too dark.
Pics Here, click the Brined Almonds link. These were smoked for 6 hours.
Brine:
8 C Water
1 3/4 C Kosher Salt
Stir to disolve salt. Fill brine container with raw whole almonds, 20+ cups.
Soak nuts in brine for 2 hours.
Drain, spread out nuts on screens and allow to air dry ... takes about a day.
Coat nuts in EVOO. Arrange nuts in a single layer on mesh screens.
Smoke at 200F for 4 - 6 hours. Use 1 - 2 handfulls of hickory chips per hour or keep 1 - 2 chunks smoking at any time in the WSM as a starting point. Rotate racks in stack every 60 - 90 minutes. Don't let them get too dark.
Pics Here, click the Brined Almonds link. These were smoked for 6 hours.