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Cold Smoking

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This batch was gouda, provolone,farmers cheese, and havarti... Eggs sound good I have not done them for awhile I hate peeling them!

I have a bunch of sockeye from Alaska I should do another batch of that too.

oh and muenster was in there too

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Just a quick 2 hour cold smoke, eggs and pumpkin seeds will come off. salmon after 18 hrs in the dry brine I will get the charcoal grill  to around 250 to finish. I've posted it before on the dry brine , with pickling salt, brown sugar, celery salt, garlic salt and dry mustard .  but this time I substituted honey and garlic rub instead f the garlic and celery....we'll see . 


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On ‎10‎/‎29‎/‎2016 at 7:52 AM, PurpleFloyd said:

How are you generating the smoke? I bought the cold smoker box from MES for my smoker which looks a lot like yours. Are you using the amazing smoke generator or the wedgie?


I run the A-MAZE-N smoker

I didn't even think to try pumpkin seeds good idea bobberineyes! Man does that salmon looks good my favorite way is to do bacon wrapped with a syrup glaze


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I've done a hot smoke on pumpkin seeds...after seeds are clean and pressed dry with paper towels, add a drizzle of oil and some Cajun seasoning, then hot smoke until they are dry/crispy. Came out excellent!

I've cold smoked cheese, fish, and eggs, but want to try butter as I hear that is good. I also cold smoked coarse sea salt once and that really makes a nice finished product.

ZachD, what is your process for the appetizers above? Looks outstanding.

Edited by pikestabber

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Pretty easy and man they are good! I brine with rum water kosher salt brown sugar and pepper overnight though. They are even good cold too so if you happen to have leftovers which doesn't happen much they are good the next day too.


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