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Smoked Fish Cheese
Yup. I have a couple oil barrels (55gal I think) I want to stack and make them smokers.- NeilMacleod
- Post #15
- Forum: Camp Cooking
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Smoked Fish Cheese
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
- Post #14
- Forum: Camp Cooking
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Smoked Fish Cheese
Outside temp is not a problem, thats why I waited :) Yup next time make dedicated cheese room with ice blocks. Thanks.- NeilMacleod
- Post #11
- Forum: Camp Cooking
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Smoked Fish Cheese
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 :)- NeilMacleod
- Post #7
- Forum: Camp Cooking
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Smoked Fish Cheese
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
- Post #6
- Forum: Camp Cooking
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Smoked Fish Cheese
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...- NeilMacleod
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- Replies: 15
- Forum: Camp Cooking
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Traditions Kentucky Rifle Deluxe Version
Love to have one :)- NeilMacleod
- Post #12
- Forum: Percussion Rifles
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Hello and glad to be a member
Welcome from Ab !- NeilMacleod
- Post #13
- Forum: New Member Introductions