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

Discussion in 'Other' started by cmayna, Nov 23, 2014.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    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: 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: Nov 24, 2014
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    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.

  3. 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!
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Lox coming out of Mr. Smoker:

    How to rewrap challenge butter cubes back into their wrappers
    Last edited: May 7, 2015
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Craig! I have cheese and Salmon to do this weekend!
  6. tropics

    tropics Smoking Guru SMF Premier Member

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

    Looks great.

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