Most of us have heard of smoked almonds and have eaten them but some other nuts and even edible seeds that are not so common are also great smoked. Among these are pecans, peanuts, sunflower seeds and pumpkin seeds. Here's how to do it:
Brining the Nuts
Brine the nuts to get a little saltiness into the meat using my normal brine solution as follows:
Place water into gallon sized pitcher and add salt. Stir until dissolved then add rub and stir briskly to mix.
Place nuts into individual quart sized ziplocs and fill with brine. Zip closed and let them soak for 2 to 4 hours on cabinet top or other flat surface.
Pictured here I have pecans, almonds, raw red skinned peanuts and sunflower seeds brining.
I wanted to use my rub recipe on the nuts but I wanted a finer texture so I ran some of the rub through the coffee grinder and it was perfect! Fine, silky and delicious..
When the nuts are finished brining, drain the water and pour the nuts out onto paper towels to drain. Once they have finished draining, place them in separate bowls and set aside.
Brining the Pumpkin Seeds
When brining pumpkin seeds I like to boil them in salty water as this tends to help the salty water/seasoning to get inside the shell. I also use a slightly different mixture.. like this:
2 cups of water
4 Tablespoons kosher salt
Dissolve salt into water in a medium sauce pan then add pumpkin seeds. Place pan on burner over medium heat and allow it to come to a boil. Allow to simmer for about 8-12 minutes then remove from heat.
Pour seeds/brine into a wire strainer over the sink to remove the pumpkin seeds and pour them out on a paper towel to drain for a few minutes.
Note: don't leave them too long or they might stick to the paper towel.
After a few minutes, place the pumpkin seeds in a bowl and set aside.
Preparing the Nuts and Seeds for Smoking
Use spray oil/butter to coat the seeds with oil in the bowl as this will help the seasoning to stick better. Add about 1 heaping tablespoons of my rub (ground fine if possible) per 1 cup of nuts or seeds and stir to coat evenly.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.