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Welcome to our newest member, SmokyOkie
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Results 11 to 16 of 16
  1. #11
    Join Date
    Nov 2008
    Lititz, PA


    Wow, care to take a ballpark guess at the amounts you used?
    I was thinking of smoking some cheese later and this would take up the unused space.

  2. #12
    SmokyOkie Guest


    some dry brined salon would fit nicely in the cold smoker along with cheese wouldn't it?

  3. #13
    Join Date
    Oct 2008
    Aldergrove B.C. Canada


    It's always the way when you don't turns out so good. Great job!!
    Brand new smoker'
    Pippa (a.k.a. Joe girl)

  4. #14


    Going through my notes, I found the measurements that I used on the last go around. Here's the updated recipe:

    Over medium-low heat, render the fat from about 6-8 slices of bacon
    pitch the bacon (or at least remove it from the pan)
    add 34 oz of mixed nuts
    stir well to coat everything well
    stir in 1 cup brown sugar
    1/4 cup of tabasco sauce (I like chipotle)
    stir well to coat
    When sugar is melted
    stir in add:
    1 tsp dry mustard
    1 tsp chili powder
    1 tsp red paper flake
    1/2 tsp cayenne pepper
    1/4 cup honey

    Cold smoke for about 3-4 hours in one of those black wally world veggie things that some of you use for baskets in your firebox. I like Cherry wood, but just about any hardwood will work for nuts. I also try to keep them closer to the heat source so they stay sticky. Then you can give them a stir about every hour to keep the smoke even.

    Sorry I respodned so late to your original request.
    AKA: Geek with Fire

  5. #15
    Join Date
    Nov 2008
    Lititz, PA


    Awesome, I was going to try winging it tomorrow. That's about the amounts I was going to use, might use a little more cayenne and a little more honey. Will post how it works out.

  6. #16
    Join Date
    Mar 2015
    Pacific NW


    Just found this post...

    Looking at these pics really makes my mouth water!

    Would love to try doing a batch of these for football season

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