Smoked Fish Cheese

[NeilMacleod]

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]

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]

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.

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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]

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]

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]

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]

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]

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]

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……