Smoked Camembert with Apple Wood
Creamy Camembert is gently cold-smoked with apple wood, gaining a fruity and mildly smoky flavor.
Ingredients(for 0.5 kg)
Instructions
Preparation
1 Std.Remove Camembert from packaging and let it dry uncovered on a wire rack in the fridge for 1 hour.
Smoker Setup
30 Min.Soak apple wood chips for 30 minutes, then fill the cold smoke generator. Place ice cubes in the drip tray to keep temperature below 20°C.
Smoking
2-3 Std.Place Camembert in the smoker and cold-smoke at 15-20°C for 2-3 hours. Turn once halfway through.
Resting
24 Std.Wrap Camembert in parchment paper and rest in the fridge for at least 24 hours to allow smoke flavors to distribute evenly.
Pro Tip
Place the Camembert on a wire rack and turn it once halfway through smoking for even smoke distribution. Rest in the fridge for at least 24 hours after smoking.
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