Smoked Fish Cheese

NeilMacleod · Nov 4, 2024

Yesterday did a Smoking session.

Salted (Dry Pick Salt) Haddock and Salmon, then one day water soak to remove salt. Still was a bit salty as is for me so next time two day soak.
Dry for two days then coat with Maple Syrup, dry for two days.

Cherry/Alder wood used.

Regular cheddar got a little warm and dripped a bit.

Overall great result. Cheese I let age for three weeks for the smoke to integrate.

Ponderosaman · Nov 4, 2024

I think I can smell it through my screen. Making my mouth water. I heard alder is poisonous, but send it all to me for disposal.

Tom A Hawk · Nov 4, 2024

NeilMacleod said:
Yesterday did a Smoking session.

Salted (Dry Pick Salt) Haddock and Salmon, then one day water soak to remove salt. Still was a bit salty as is for me so next time two day soak.
Dry for two days then coat with Maple Syrup, dry for two days.

Cherry/Alder wood used.

Regular cheddar got a little warm and dripped a bit.

Overall great result. Cheese I let age for three weeks for the smoke to integrate.

View attachment 360004
View attachment 360005
View attachment 360006
View attachment 360007
View attachment 360008
View attachment 360009
View attachment 360010

Great job. I also had problems smoking Guda cheese. The lowest temp setting on my Pitboss is 200F and the cheese looked just like your photo. I may try again by doing it in several short stages and removing it before it gets too hot.

The Crisco Kid · Nov 4, 2024

I like to heat Velveta cheese to soften it and add some smoked salmon and finely chopped pickled jalapenos and give it a good mix then age it for a few days. It's hard to beat it on a Ritz cracker. Alder is not poisonous. The bark will give a bitter flavor if it's not removed.

Ponderosaman · Nov 4, 2024

The Crisco Kid said:
I like to heat Velveta cheese to soften it and add some smoked salmon and finely chopped pickled jalapenos and give it a good mix then age it for a few days. It's hard to beat it on a Ritz cracker. Alder is not poisonous. The bark will give a bitter flavor if it's not removed.

I was joking about Alder being poisonous. Though I do enjoy earthy smoke like oak more.

NeilMacleod · Nov 4, 2024

Tom A Hawk said:
Great job. I also had problems smoking Guda cheese. The lowest temp setting on my Pitboss is 200F and the cheese looked just like your photo. I may try again by doing it in several short stages and removing it before it gets too hot.

People fill a tray with ice below the cheese to keep the temp low. I didn't have the room for that lol.
I took it out after an hour, technically 30 min should be enough. Chamber temp was 150f at the time of removal.
Also depends on the cheese melting temps.

NeilMacleod · Nov 4, 2024

Ponderosaman said:
Alder Though I do enjoy earthy smoke like oak more.

Never tried Alder, was told popular with fish. I was pleasantly surprised how nice and smooth it is. Might use it on a Turkey next.
Still like Hickory best. Loved those Hickory Chips as a Kid

Tom A Hawk · Nov 4, 2024

NeilMacleod said:
People fill a tray with ice below the cheese to keep the temp low. I didn't have the room for that lol.
I took it out after an hour, technically 30 min should be enough. Chamber temp was 150f at the time of removal.
Also depends on the cheese melting temps.

Thanks. I'll try that.

curly7557 · Nov 5, 2024

Looks good, little to warm but it’ll eat!
Little advice if you want, cheese is only a cold smoke item and my personal rule is always have room for a pan of ice to help keep the temperature below 70 degrees. Even if you have to do it all in batches. When I do cheese nothing else is going in with it so if it does sweat it won’t drip on other foods. Alder is my favorite cold smoking wood for cheese, fish, dried beans, rice and salt.
Here in SW Missouri I only run cheese in the fall and winter when it’s cooler just so I’m not fighting the outside temperature as well.
Just my unasked for 2 cents……

Black_Feather · Nov 5, 2024

Man, I need to buil me a small smoker, my little cheif just aint doin it. element doesnt get hot enough so i spent all day relighting chips with a propane torch...

NeilMacleod · Nov 5, 2024

Outside temp is not a problem, thats why I waited

Yup next time make dedicated cheese room with ice blocks.
Thanks.

Brokennock · Nov 6, 2024

Am I alone in thinking that,,,,

At a quick 1st glance, this looks like someone in a matchcoat facing his right, cradling a longrifle?

waksupi · Nov 6, 2024

You need to cold-smoke for cheese. I prefer it for fish, too. I do hot smoke on red meats.

NeilMacleod · Nov 6, 2024

Brokennock said:
Am I alone in thinking that,,,,

View attachment 360285

At a quick 1st glance, this looks like someone in a matchcoat facing his right, cradling a longrifle?

LOL, yup, I saw it after wrapping the tree. Was going to put eyes in with a marker. The Head is perfect, I think "Nightmare Before Christmas" was a character that looked like that.

NeilMacleod · Nov 6, 2024

waksupi said:
You need to cold-smoke for cheese. I prefer it for fish, too. I do hot smoke on red meats.

Yup. I have a couple oil barrels (55gal I think) I want to stack and make them smokers.

waksupi · Nov 6, 2024

For my cold smoke, I used a small home made stove connected with stove pipe, separating the heat and the smoker about 3'.

NeilMacleod said:
Yup. I have a couple oil barrels (55gal I think) I want to stack and make them smokers.

Smoked Fish Cheese

Help Support Muzzleloading Forum:

NeilMacleod

45 Cal.

Ponderosaman

Cannon

Tom A Hawk

Cannon

The Crisco Kid

62 Cal.

Ponderosaman

Cannon

NeilMacleod

45 Cal.

NeilMacleod

45 Cal.

Tom A Hawk

Cannon

curly7557

62 Cal.

Black_Feather

69 Cal.

NeilMacleod

45 Cal.

Brokennock

Cannon

waksupi

Ric Carter

NeilMacleod

45 Cal.

NeilMacleod

45 Cal.

waksupi

Ric Carter

Similar threads

Latest posts

Smoked Fish Cheese

Help Support Muzzleloading Forum:

45 Cal.

Cannon

Cannon

62 Cal.

Cannon

45 Cal.

45 Cal.

Cannon

62 Cal.

69 Cal.

45 Cal.

Cannon

Ric Carter

45 Cal.

45 Cal.

Ric Carter

Similar threads

Join the conversation!

Join today and get all the highlights of this community direct to your inbox. It's FREE!