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Smoking Cheese, Buttah and Lox.....oh my!

post #1 of 6
Thread Starter 
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.

58cf29f475d1a03a0e6c388518d73959.jpg

a3f2fc9abe5f9d48d9edae588f8f39ac.jpg

3 racks of butter, 1 rack of Mozzarella + Colby Jack cheese.
295a7cb575e1251978ce24fd48566fbe.jpg

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/170027/roasted-garlic-butter-and-sage-butter-everything-is-better-with-more-butter. Thanks Josie!
be27acfce4b2117169659ba03a79bc7e.jpg

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.
a67f80b93311c98c387c9bd52c9b59f4.jpg

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.
4a20bbdd5e48628693f152bb1eec70d5.jpg

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 +.
274c80ce8d70306838572cf9c5190f86.jpg
Edited by cmayna - 11/24/14 at 1:15pm
post #2 of 6
Thread Starter 
Forgot to mention that I am using one of my AMNPS's which is located underneath the smoker in a hanging metal shelf which has lots of holes. Using apple for the cheese and alder/apple for the lox.

9ff047cba88df8bf61d546fb0c6f0b1b.jpg
post #3 of 6
Quote:
Originally Posted by cmayna View Post

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.

58cf29f475d1a03a0e6c388518d73959.jpg

a3f2fc9abe5f9d48d9edae588f8f39ac.jpg

3 racks of butter, 1 rack of Mozzarella + Colby Jack cheese.
295a7cb575e1251978ce24fd48566fbe.jpg

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/170027/roasted-garlic-butter-and-sage-butter-everything-is-better-with-more-butter. Thanks Josie!
be27acfce4b2117169659ba03a79bc7e.jpg

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.
a67f80b93311c98c387c9bd52c9b59f4.jpg

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.
4a20bbdd5e48628693f152bb1eec70d5.jpg

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 +.
274c80ce8d70306838572cf9c5190f86.jpg


WOW! I gotta "cold smoke" my roasted garlic butter.  Your salmon looks amazing also. How long did you cold smoke the butter?  I can't wait to see the finished product.

 

Josie aka SmokinVegasBaby!

post #4 of 6
Thread Starter 
Lox coming out of Mr. Smoker:








How to rewrap challenge butter cubes back into their wrappers

Edited by cmayna - 5/7/15 at 7:23am
post #5 of 6
Looks great Craig! I have cheese and Salmon to do this weekend!
post #6 of 6
Quote:
Originally Posted by cmayna View Post

Lox coming out of Mr. Smoker:








How to rewrap challenge butter cubes back into their wrappers

Craig cut me a few thin slices of that Salmon I'll be the taster

Looks great.

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