Ingredients:
8 pieces of “italian type” cottage cheese (about 15% fat)
Hot pepper powder, white pepper, dry basil, curry (or any other spices)
1,5 liters of water
15 dag of salt
Preparation:
Dissolve 15 dag of salt in 1,5 liters of water. Put the cheese pieces into a container and pour over with the brine; try to put the cheese pieces in such a way that they are completely immersed in the brine. Cover the container and take it to a cool place for 24 hours. After this time, start smoking.
Remove cheese from the brine. Leave two of them without any spices. Cover other pieces with spices. You can use spices suggested in recpice as well as any other that you prefer.
Fill the burners of the smoking device with flammable liquid. It can be denatured alcohol, kerosene or gel fuel. Fill the bottom with beechwood chips (one glass), insert the drip tray, then the grill grate with cheese on it. Then close the lid with a thermometer.
Smoking must be carried out in a well-ventilated place. At a safe distance from flammable elements. One filling of the burners is sufficient to carry out the entire process. Depending on the type of fuel used It may take from 20 to 30 minutes. At this time, the temperature inside the smoking device reaches about 60 degrees Celsius.
When the burners will go out it is good to wait another 10 minutes and let the smoking device to cool down.
After removing the lid cheese pieces will be steaming a little - they released some moisture during the smoking process. Let them cool down and settle. When they reach the room temperature put them into the fridge for several hours.
Bon Appetit!
SKLEP INTERNETOWY - nomart.pl/
T-SHIRT, KOSZULKI - nomart.redcart.pl/c/554/koszul...
FACEBOOK - Nomart-Artur...
29 янв 2015
