Major cold smoking session today with a round of cheese and butter this morning and now doing Lox.....all in my Masterbuilt propane smoker but without the propane.
3 racks of butter, 1 rack of Mozzarella + Colby Jack cheese.
I have 3 of these special butter cubes which are made from roasted garlic and butter with thanks for fellow member SmokingVegasBaby for sharing her recipe back in Sept. Here's a link: http://www.smokingmeatforums.com/t/...-butter-everything-is-better-with-more-butter. Thanks Josie!
6 King Salmon tail pieces being packed in a dry brine for 8 hours consisting of a simple Kosher Salt and Dk brown Sugar 5/6 ratio mix.
Now they're taking a bath in a wet bath for another 8 hours which consists of water, Kosher Salt, Dk brown sugar, blk peppercorns, dried dill.
After the bath they were refreshed, sprinkled with more dry dill and then dried in the fridge for 5 hours followed by a room dry under a fan for 3 hours and now into the smoker they go. Will post some finish product pics when they're done in another hour +.
3 racks of butter, 1 rack of Mozzarella + Colby Jack cheese.
I have 3 of these special butter cubes which are made from roasted garlic and butter with thanks for fellow member SmokingVegasBaby for sharing her recipe back in Sept. Here's a link: http://www.smokingmeatforums.com/t/...-butter-everything-is-better-with-more-butter. Thanks Josie!
6 King Salmon tail pieces being packed in a dry brine for 8 hours consisting of a simple Kosher Salt and Dk brown Sugar 5/6 ratio mix.
Now they're taking a bath in a wet bath for another 8 hours which consists of water, Kosher Salt, Dk brown sugar, blk peppercorns, dried dill.
After the bath they were refreshed, sprinkled with more dry dill and then dried in the fridge for 5 hours followed by a room dry under a fan for 3 hours and now into the smoker they go. Will post some finish product pics when they're done in another hour +.
Last edited:
