Smoked Campfire Coffee
Ingredients
1 lb. medium roast Colombian coffee; freshly coarse ground (use more or less – the amount is up to you)
Materials Needed:
Cheese cloth
Preparation
For this you will need to use the “cold smoke setup”, and keep the cabinet temperature below 70 degrees F.
Cold smoking prevents any of the essential oils for leaching out.
If you have jerky racks, use them. The smaller grid helps support the cheese cloth better than the regular racks.
Line the bottom of the rack with a couple of layers of cheesecloth, and spread the freshly ground coffee evenly.
Place in the smoker and apply 1 – 3 hours of smoke; depending on your particular taste.
Then brew however you usually do.
Pecan
Wood
With a sweet and mild flavor, making it the milder cousin to Hickory, Pecan Bisquettes pair well with poultry, beef, pork, lamb, game, and water fowl.
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