Italian Style Smoked Provolone with Walnut Wood
Authentic Provolone is cold-smoked with noble walnut wood, gaining a powerful, nutty and spicy smoky flavor in the Italian tradition.
Ingredients(for 0.5 kg)
Instructions
Preparation
1-2 Std.Pat Provolone dry and rub thinly with olive oil. Then let it dry uncovered in the fridge for 1-2 hours until the surface is slightly tacky.
Smoker Setup
20 Min.Mix walnut and beech wood chips and fill the cold smoke generator. Add ice cubes to the drip tray and pre-cool the smoker to 15-22°C.
Smoking
3-5 Std.Place Provolone on the wire rack and cold-smoke at 15-22°C for 3-5 hours. Check temperature regularly and add ice as needed.
Airing
30 Min.After smoking, let the Provolone air out at room temperature for 30 minutes, then wrap in cheese paper.
Resting
48-72 Std.Let the wrapped Provolone rest in the fridge for at least 48-72 hours so the nutty and spicy smoke flavors fully develop.
Pro Tip
Use walnut wood sparingly as it imparts an intense flavor. A blend of 70% walnut and 30% beech wood produces a more balanced smoking result for sensitive palates.
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