Decided it was time for more smoked almonds.
Also decided it was time for the kids to learn how to use the Bradley. It's easy enough for them both to use.
Took 6 cups boiling water and 2 cups kosher salt. Put in big mixing bowl and stirred until cool enough to not burn my finger when I stuck it in the water. Dumped 3 lbs of raw almonds in, stirred, and put a dinner plate on top with a weight to keep the almonds submerged. Let set for a couple of hours. Line the racks with foil and poke holes in it to let the smoke through. Drain the almonds, put on the racks.
They decided they wanted to use pecan so that's what is smoking. Temp is 230, should be ready in about 2 or 3 hrs. Will rotate the trays every hour for even cooking. Also threw in some Johnsonville Turkey Sausages, had a spare rack. Something easy for them to learn how to cook also.
Took 6 cups boiling water and 2 cups kosher salt. Put in big mixing bowl and stirred until cool enough to not burn my finger when I stuck it in the water. Dumped 3 lbs of raw almonds in, stirred, and put a dinner plate on top with a weight to keep the almonds submerged. Let set for a couple of hours. Line the racks with foil and poke holes in it to let the smoke through. Drain the almonds, put on the racks.
They decided they wanted to use pecan so that's what is smoking. Temp is 230, should be ready in about 2 or 3 hrs. Will rotate the trays every hour for even cooking. Also threw in some Johnsonville Turkey Sausages, had a spare rack. Something easy for them to learn how to cook also.
