BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: steve-o on April 03, 2011, 06:43:47 PM

Title: Cheese, Salsa and Salt...oh my
Post by: steve-o on April 03, 2011, 06:43:47 PM
Took my first try at doing cheese today, it was more difficult than I thought it would've been to keep the temperature low without a cold smoke adapter, but a puck to prop open the door ended up working well. I also thought that salsa may taste pretty good with smoke so I poured a jar in a bowl and smoked that too(stirred it every once in a while), as well as a couple coffee filters with kosher salt. I tried the salsa, I could taste the smoke, and I liked it, and my 2 guinea pigs liked it too. 2 hours total of apple smoke, I may end up putting salt in again on next smoke, 2 hours may not be enough(never done salt either). Thanks to all that answered my questions. Just about to vac-seal cheese and begin the waiting game.

The cheese...

(http://i512.photobucket.com/albums/t324/sturgeonguy/chicken068.jpg)

And the salsa and salt...

(http://i512.photobucket.com/albums/t324/sturgeonguy/chicken069.jpg)
Title: Re: Cheese, Salsa and Salt...oh my
Post by: DTAggie on April 03, 2011, 07:29:33 PM
Looks good.  Smoke the veggies you use to make the salsa!
Title: Re: Cheese, Salsa and Salt...oh my
Post by: MidKnightRider on April 03, 2011, 08:00:32 PM
Quote from: DTAggie on April 03, 2011, 07:29:33 PM
Looks good.  Smoke the veggies you use to make the salsa!
This I'm going to try! Did not thank about that.

Nice smoke Steve-o
Title: Re: Cheese, Salsa and Salt...oh my
Post by: DTAggie on April 03, 2011, 08:47:44 PM
Half or quarter the tomatoes and onions and half the peppers.  Give em some smoke the make salsa.  Awesome.