Shawn White
Sous Chef
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/pizza screens and allow to air dry ... takes about a day.
Coat nuts in oil. Arrange nuts in a single layer on mesh screens/pizza screens.
Smoke at 200F or less for 4 - 6 hours. Use 1 - 2 handfulls of chips per hour or keep 1 - 2 chunks smoking at any time in the WSM as a starting point. Rotate trays/screens in stack every 60 - 90 minutes. Don't let them get too dark.
Pics Here, click the Brined Almonds link.
Variation provided by Nick P.: spritz nuts with your favourite hot sauce such as Tabasco sauce immediately prior to smoking
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/pizza screens and allow to air dry ... takes about a day.
Coat nuts in oil. Arrange nuts in a single layer on mesh screens/pizza screens.
Smoke at 200F or less for 4 - 6 hours. Use 1 - 2 handfulls of chips per hour or keep 1 - 2 chunks smoking at any time in the WSM as a starting point. Rotate trays/screens in stack every 60 - 90 minutes. Don't let them get too dark.
Pics Here, click the Brined Almonds link.
Variation provided by Nick P.: spritz nuts with your favourite hot sauce such as Tabasco sauce immediately prior to smoking
