I fired up my Bradley smoker the other night and smoked some baby backs. When they were done I cold smoked some cheese for Christmas gifts. Cheddar,Pepper Jack,and Colby Jack. A couple hours of apple smoke for the cheese. Smoked cheese it pretty harsh when fresh. I vacuum pack it and let it mellow for at least two weeks. a month is even better.
I also decided to try smoking some salt. Smoked salt is a pretty popular recipe on the BBQ forums. I spread 3oz. of Kosher salt on a paper plate. I'm going with 4 hours of oak and mesquite. It should have mild smoke flavor,that isn't overpowering.
Finally,I decided to smoke a bottle of prepared Horseradish sauce. I spread it on a dinner plate,and gave it two hours of oak for the smoke. I'm hoping it'll be a twist for the prime rib on Christmas eve.
I also decided to try smoking some salt. Smoked salt is a pretty popular recipe on the BBQ forums. I spread 3oz. of Kosher salt on a paper plate. I'm going with 4 hours of oak and mesquite. It should have mild smoke flavor,that isn't overpowering.
Finally,I decided to smoke a bottle of prepared Horseradish sauce. I spread it on a dinner plate,and gave it two hours of oak for the smoke. I'm hoping it'll be a twist for the prime rib on Christmas eve.
