I’m making a double cream havarti using raw Jersey milk.  I took out 1 qt. of milk from 2 gallons of raw milk and replaced it with cream.  Do I need to change my recipe (Margaret Morris) in any way to accommodate the increased cream?

I never do, live dangerously, see what happens Recipes are guidelines not written in stone.
Post the recipe if u can please, would be interesting to see.

Neil, is that a mushrooms in ur avatar picture? or smoked provolone ??

LOL, baked bread filled with cheese

lol

nice one Neil, u got me

but what type of cheese ur chef stuffed his fresh bread

Do u smoke ur Provolone Nabil, and how?

yes i do , see this http://www.rickandlynne.com/rick/go/forums/viewthread/648/

Believe me it is very nice adventure, i smoke cheese, cured meat , and salmon

i am ready for any question or tip u need

I used to smoke too (cigarettes ), but I had to give up 30+ years ago, doctor’s order.
Now I smoke only cheese, fish and poultry. Sometimes I make Bulgarian cheese, very similar texture with Fetta, part of it I smoke. U really should try it.

did u see that post ?

do u cold smoke salmon too?

actually cold smoking is an art and it is completely different than hot smoking…

by the way i smoke only COHIBA cigars

Fish, I mainly smoke Salmon, but hot smoking after brining.
Unfortunately, I never tried cold smoking. I’ve seen on the net a cold smoking method I want to try. U fill a tin box with your favorite saw dust, and dip in it an electric soldering iron, and put all this “assembly” in your smoking box (mine is a plywood cabinet 40x40x60 cm).

Sandor, how do u brine your Salmon. I did a batch using herbs and apple cider vinegar, left for a month.

Brining salmon is easy… the traditional method is :

2:1 sugar:kosher salt (cheese salt) + water until egg floats

then u put the fillet salmon with skin in for 1 to 2 hours… u should put something to make it submerged not float

or ( what i do)

i put 4 tablespoons sugar with 2 cheese salt (ratio 2:1 is the rule) to cover the fillet (skin side down) and put it in close container 24 hours in fridge

....

the above was the traditional way

u can add dill leaves with it do add nice flavor (but i do not because i smoke the salmon after that)...

Neil - 01 May 2009 03:02 PM

Sandor, how do u brine your Salmon. I did a batch using herbs and apple cider vinegar, left for a month.

The name is “Alex”, “Sandor” is my nick name in Hungarian .
A month is much exaggerated for brining salmon, u can salt salmon keep it refrigerated 2-3 days and eat it.
The brine I make:
1 liter water
50 grams salt
30 grams light brown sugar
1 bay leaf coarsely crushed
2 allspice grains coarsely crushed
1/2 ts mustard grains coarsely crushed
2 garlic cloves thinly sliced

Submerge the salmon fillets for 3-6 hours (depends on how strong u like the brining, personally I never exceed 3 hours), keep refrigerated.
Wash the fillets with water and pat dry with paper towels. Wetness will prevent good smoke absorption. Put the fillets into the fridge placed on some nets or mats for 3 hours further drying. Now they are ready for smoking.

Smoking times:

250 grams 1-1/4 to 1-1/2 hrs
250-500 grams 1-1/2 to 2 hrs
500-1000 grams 2 to 2-1/2 hrs
1-1.5 kg 2-1/3 to 3 hrs

I was going for a Rollmops version. Would love to do a smoker if I had the room,

Neil, have my recipe for it:

Pickled Herring

Ingredients:

3 to 4 whole (salted) herrings
(2 cups milk)
1 1/2 cups water
1/2 cup white sugar
1 cup white vinegar
2 teaspoons ground allspice
2 teaspoons yellow mustard seeds
1 teaspoon caraway seeds
2 teaspoons whole black peppercorns
2 teaspoons whole white peppercorns
1 small red onion, sliced in rings
2 carrots cut in thin slices
2 bay leaves
2-inch piece fresh horseradish cut in big slices (optional)
3 ts salt

Preparation:

Optional-Soak the herring in the milk for at least 12 hours or up to 24 to draw out a lot of the excess salt. Drain the herring, rinse, and pat dry. Cut off the fins and fillet the herring, leaving the skin on. Cut the fillets crosswise into 2-in strips.

In a saucepan, combine the water, sugar, vinegar, allspice, mustard seeds, caraway seeds, and peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar. Remove from the heat and cool the pickling mixture completely.

Arrange the herring fillets, onion, carrots, bay leaves, and horseradish in a glass dish or funky Mason jar. Pour the cooled pickling mixture into the jar so that all the ingredients are completely covered with the liquid. Cover and refrigerate 2-3 days before serving.

I can assure u, this is a real delicates.

Thanks looks great, will try it on my salmon.