Smoked Salmon and Cheese

[Smokinman88]

Here's a few pics of the Sockeye Salmon and Tillamook Cheddar that I just finished smoking this morning. I used Bear Mountain 100% Alder and color and flavors turned out fantastic...maybe the best smoked salmon I've ever done.

 

[Wing Commander]

The salmon's color looks great!

 

[Kite]

That salmon looks fantastic! Did you do it on your MAK? If so, what temp and how long (if you don't mind me asking)?

Thank you in adavance!!

 

[sparky]

the salmon and cheese look good.

 

[Smokinman88]

That salmon looks fantastic! Did you do it on your MAK? If so, what temp and how long (if you don't mind me asking)?

Thank you in adavance!!

Thanks Kite, I did cook it on the MAK and used an home made mesh tube similar to the Amaze N Smoker Tube ( just ordered the real thing from Big Poppa's and can't wait to get it). Did a 12 hour soak with Grandpa's brine recipe, rinsed and let sit for an hour and thru it on the MAK. I used the smoke setting 175-180 for about 4-5 hours plus the home made smoker tube filled with Alder pellets in the main chamber.

The extra smoke really helps and both the salmon and cheese have a great flavor.

 

[Smokinman88]

the salmon and cheese look good.

Thanks sparky, it's quite tasty too

 

[cowgirl]

Great looking salmon and cheese Smokinman!

 

[Chili Head]

That salmon looks gorgeous! I've yet to try that.
Smoked cheese can't be beat! Looks like yours is going to be good!

 

[NorCal Smoker]

Great color on the salmon and the cheese looks great too!

 

[Kite]

Thanks Smokinman - I am going to give it a try.