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Cheese and Salmon

OldSmoke

Fire Starter
SMF Premier Member
72
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Joined Sep 5, 2020
This is my first try smoking cheese, and second smoking salmon. The cheese is seven days old. I did sharp cheddar, pepper jack, and cheddar jack. This was a test to see how it is doing, plus the first taste.

It is really great. It will benefit from additional aging and be fantastic.

The salmon took a long time to smoke, but came out great. I have proven my wind-proof smoker design. It was 40* and gusting over 25mph. I started out at 135* and it held steady without blowing out the small flame. I’m pretty happy overall.

8247B696-D96B-499B-BC28-BA94807862BA.jpeg
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
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3,350
Joined Jun 13, 2017
Looks tasty!! I could go for that tray right now watching tv
 

OldSmoke

Fire Starter
SMF Premier Member
72
99
Joined Sep 5, 2020
Looks tasty!! I could go for that tray right now watching tv
Yea, the World Series! Thanks!

Mrs. Smoke says this is the best smoked cheese and salmon she has ever had. We have eaten a lot of smoked salmon so I’m pretty happy.

I cold smoked the cheese for three hours, using a tray and apple pellets.
 

TNJAKE

Master of the Pit
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4,450
Joined Nov 26, 2019
Yea, the World Series! Thanks!

Mrs. Smoke says this is the best smoked cheese and salmon she has ever had. We have eaten a lot of smoked salmon so I’m pretty happy.

I cold smoked the cheese for three hours, using a tray and apple pellets.
Looks very good. Always nice to get the wife's validation
 

thirdeye

Master of the Pit
SMF Premier Member
1,335
1,329
Joined Dec 1, 2019
Great selection of flavors and textures, especially the rye crackers. Mellowing always helps and each cheese performs differently, but at least you didn't say "OMG it tastes like an ashtray" .
 

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