well got some trays of Walleye and Perch sitting under the fan. And noticed I have 3 blocks of cheese. So figure hell why not. Figure i'll put the fish on bottom of coarse and the cheese on the top. Going to set the cabinet at 100 for one hour and start the smoke rolling. Figure i'll step up to 130 then and when I do i'll pull the cheese. Only one hour of smoke and not sure if it's enough. But have wondered before and never tried it. With less smoke may mellow quicker. Just don't know how much smoke flavor it will have. But we'll see. LOL!
Hi Viper,
I think 1 hour smoke is perfect for cheese.
But will the cheese pick up any fish "fragrance"?
Carolyn
Well I usually do about 2 hours. So this is a test! LOL! I have had jerky and sticks in with cheese and no flavor transfer. So I'm hoping the fish on bottom will be the same. But in all reality the flavor of the brine is really good and might even be a good flavor to add.
LOL! And I also like to smoke my fish not dry like some. When mine is flaky and done it's pulled. Only thing I ever got from drying is a tough and cardboard tasting fish. Low and slow and normally not over 155 unless I get in a hurry at the end. I did add some cayenne pepper to this as i like the bite.
Any one ever season their cheese to add a flavor like garlic , cayenne,onion or some thing else? Thought maybe a light sprinkle when putting it in and flip and sprinkle half way through? Interested in your thoughts as always!