More Cheddar... then..

pops6927

Gone but not forgotten. RIP

Original poster

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Jul 18, 2010

• #1

I did 2 lbs. of Extra Sharp Cheddar this morning, each lb. cut into 3 sticks, total of 6 sticks.  I added a couple ice bricks, changed them out after 2 hours, total of 4 hour smoke, I put in 2 rows of dust, seems like each row takes about 2 hours to burn.   Of all the cheeses I did last time the runaway favorite with everyone in the family was the cheddar so that's why I did that exclusively.  I used the hickory again to duplicate the first.  Now, I can try others too.

Then...

I had a can of Red Salmon that I was going to make patties out of, but it described on the side for a Smoky Salmon dip to make... wellllll.... how about really smoking it instead of adding 4 drops of liquid smoke? 

The cheese coming out and starting the salmon:

I spread it out with the fork, flaking it and picking out the bones and verebrae from it.  I'll post another pic when it's done.  I refilled the A-Maze-En Smoker with another two lines of dust (hmmm.. reminds me of the 60's... no.. wait.. I regress..!) in the chamber so it would keep smokin'.  I still have the icepacks inside but not that concerned on the salmon as to how high the temp gets, it will be refrigerated immediately once done, it's already precooked.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jul 18, 2010

• #2

Well your cheese sounds really good there Pop's. Now I keep saying I have to try it. As for the salmon cakes should be good too.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jul 18, 2010

• #3

As the man says---"Veeeerrrry Interesting".

I gotta hear how this Salmon turns out.

Pops, go easy on those "lines". This aint the sixties!

Bear

 

tjohnson

Smoking Guru

Moderator

OTBS Member

SMF Premier Member

Insider

Dec 29, 2009

5,600

139

Savage, MN

• Aug 5, 2010

• #4

Hey Pops!!!

Looks like the ice trick made a difference.

Can you share the "Smoked Salmon Dip" recipe?

Looks Great!

Todd

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Aug 5, 2010

• #5

Let us know how the smoked canned salmon turns out.

You can name it "The Poor Man's Smoked Salmon"...

 

pops6927

Gone but not forgotten. RIP

Original poster

OTBS Member

SMF Premier Member

Thread starter

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Aug 5, 2010

• #6

It turned out very well!  Took pics and never finished, I apologize!  After smoking I picked out the bones and mixed with some diced onion, parsley, bread crumbs and an egg and fried to a golden brown for smoked salmon patties, they were delicious!

Spread out on a plate and smoked 2 hrs:

Made into patties and coated with breadcrumbs laced with parmesan:

And fried golden brown:

in a dish for work; a package of hamburg rolls and some tartar sauce for great smoked salmon patty burgers!

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Aug 5, 2010

• #7

Pops, those are outstanding. Got them on my list.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Aug 5, 2010

• #8

Good to see Pops tryin something new.  Looks good.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Aug 5, 2010

• #9

Pops rocks another recipe ( Wasnt that a candy in the 60's)

Great post Pops - love the recipe too

 

dale5351

Smoking Fanatic

Jun 20, 2010

456

14

Columbia, MD

• Aug 5, 2010

• #10

If you have any leftover smoked salmon, here is a good use for it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoked Salmon Pate
 Categories: Easy, Tested, Xmas
      Yield: 1 Sm bowl
 
      1 c  Crumbled smoked salmon
    1/4 ts Lemon juice
      1 tb Finely chopped onion
      4 oz Cream cheese - softened
    1/8 c  Mayonnaise
      6 ds Dill weed
 
  Sprinkle crumbled salmon with lemon juice.  Add onion and cream
  cheese. Mix together with a fork, then combine with the mayonnaise.
  Sprinkle with the dill weed and stir to incorporate into mixture.
 
  Serve on crackers.
 
  Can easily double or triple recipe for party.
 
  TESTED:  Very nice - good smoked  salmon flavor, spread nicely.
 
  Variation of recipe from:
  Best of the Best Alaska coobook
 
MMMMM
 
 

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Aug 6, 2010

• #11

Pops,

Simply AWESOME !

Bear

 

skygreenbud

Newbie

Nov 29, 2007

17

10

• Sep 14, 2010

• #12

i would liketo try smoking some cheese in my new smoker.The old smoker i had before used a propane burner like you have posted.this past winter i built a new and bigger smoker.bottom half block top half wood.i decided to use a different type of heat source.i got a pipe burner from Charles a. Hones in new york.it is rated at 45,000 btu's.

a gas valve and a setup for a thermostat also.i put a 60-250deg thermostat on it .insulated with insulation rated at 900deg.covered the inside with wood.i can now set it at the desired temp and the only time i go  outside is to check on the woodchips.i have an offset smoker i can use without giving off heat.i think that should be ideal for smoking cheese.how long  does it take to get a good smoke on cheese? Skygreenbud

 

tjohnson

Smoking Guru

Moderator

OTBS Member

SMF Premier Member

Insider

Dec 29, 2009

5,600

139

Savage, MN

• Sep 15, 2010

• #13

I go for about 3 hours, but depends on how heavy the smoke is and how smkoey you like your cheese

Todd

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Sep 15, 2010

• #14

Feels like one of those "That 70's Show" flash backs..... all this talk about smoking and lines... lol.

Looks outstanding Pops! Will have to give those salmon cakes a shot, only fish my 10 yr. old likes is salmon.