My wife and I received a smoker as a gift so we’re new to smoking foods. I saw that smoked cream cheese was a thing, so had to give it a shot.
It was smoked using Hickory chips. I Smoked it for ~2 hours 250°F. The left block is coated with Holy Voodoo Cajun rub by Meat Church and the right one is coated with everything bagel seasoning.
10/10 ! Would highly recommend!! They both turned out delicious and now we are trying to come up with ideas of other coatings to use. I’ve been thinking of slightly thinning out a spicy pepper jelly to baste on towards the end of the smoke cycle. I’m open to suggestions of coatings, toppings or wood flavors to try out.
Edit: Fixed time and temp. I had confused it with the hard cheese we are trying today.
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God it looks really nice 👍
Thank you. It tastes even better. I just can’t get in the habit of eating this too often.
The before picture.
___I don’t think I’ve ever had smoked cream cheese, and now I really, really want some!
This is one of those “why wasn’t this in my life before?” sorta things… lol.
We recently upgraded our smoker after the old one rusted through and have been smoking everything we can get our hands on. This is absolutely going on the list of things to try.
Keep us posted on how it turns out and how you like it. The Holy Voodoo seasoned one, the wife is turning into the filling for bacon wrapped jalapenos for the smoker as I type this. drool
That sounds delicious.
We’ve actually got pork belly curing in the fridge currently that will be smoked into bacon this weekend, so we’ll have some fresh bacon on hand to maybe try something similar!
Yum! Pork belly! Adding that to my list now. 😁
If you can find a good place to get whole pork belly, home made bacon is extremely tasty.
All the other ways to prepare pork belly are also tasty so it’s sorta hard to go wrong.
Very valid… lol. I’ll have to get the local search on for that!
This looks delicious.
I’d definitely like to try this out on the old Webber in smoker mode. Thanks for the idea. Looks really tasty.
You should. Note that I edited the time and temp above. I had confused it with the hard cheese we are getting ready to smoke. Good luck and let us know how it turns out.
