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Joined: 06:35pm - Feb 18,03
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Post Posted: 09:54pm - Nov 23,03 
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Well here it is boys the Glen G. fanous chees ball coveted for 10 years and now brought to you with his expressed permission. I have used these with King Salmon and Steelhead, I enjoy them both the king seems a little richer.

first the brine

1 Gallon apple Cider (not juice)
1 cup kosher salt
1 cup brown sugar
Hickory is my preferred wood of smoking

put in Salmon or trout, cover with plate or something to keep submerged
I like to let mine sit for 24 hours, but you can get away with 12. pat down and let sit out until a shiny film is on the top. sprinke with paprika and smoke away.

Next the cheese ball

1 pound smoked salmon or steelhead (approx wt.)
1 pound cream cheese (philadelphia, don't bother with low fat either)
3 tablespoons of horseraddish (I use farmers brand)
3 tablespoons of lemon juice
3 tablespoons of dehydrated minced onion
optional
3 tablespoons of jalapenos minced/chopped
chopped walnuts

let the cream cheese get soft (at room temp), shred the salmon by hand into small pieces removing any bones and mix them together really well. then add the other ingredients and continue mixing. when well mixed and uniform. roll it into preferred size balls or ball. I usually get two large ones or four smaller ones. depends on occasion. let sit in the fridge overnight to set and then rool them in the ped walnuts. (you can also use corn flakes and mix in chives or other seasonings, but I like the walnuts the best.

The hard part is not eating it all at once, I've easily eaten a quarter of this mix in one sitting during a game.

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Ignorance and Apathy, I don't know and I don't Care. W.C. Fields


Last edited by Bear on 06:07pm - Jun 26,05, edited 1 time in total.
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Joined: 10:35am - Feb 11,03
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Location: Naperville

Post Posted: 01:45pm - Nov 24,03 
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Thanks Bear. When I make my first batch, you and Glen can be taste testers.

Man is this stuff good.

Shark

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Joined: 06:47pm - Feb 10,03
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Post Posted: 07:21pm - Jul 10,05 
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I wanted to bump ths one back up to the top back if you smoke fish you need to make a batch.

Friggin awesome!!!!!!!!!!!!

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Joined: 05:51am - Aug 20,03
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Location: Orland Park, IL

Post Posted: 09:29pm - Jul 10,05 
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Wow, nice recipe. Remember eating a BUNCH of this at the poich outing and it was T-A-S-T-E-E. Kinda made me long for the days when I had the munchees all the time. 8)

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Post Posted: 09:36pm - Jul 10,05 
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I think I'd better write down this recipe.
:mrgreen:

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Joined: 01:52pm - Aug 18,04
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Location: Portage Park

Post Posted: 10:54pm - Jul 10,05 
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I'm always looking for new ideas for canapes and hors d'oeuvres. I think I'll add this to my collection.

Thanks!


p.s. I bet some fresh chopped dill and minced red onion might be good in this also.

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Post Posted: 08:08pm - Sep 1,07 
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Just thought I would bump this back up. I am making a triple batch tonight for a labor day bbq.

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Post Posted: 09:53pm - Sep 1,07 
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That reminds me I have to smoke up a bunch of fish!

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Ignorance and Apathy, I don't know and I don't Care. W.C. Fields

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Joined: 09:39pm - Jul 25,05
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Location: Des Plaines, IL 185 Nitro, 150 Merc XR6, Silver/Green

Post Posted: 07:10pm - Sep 2,07 
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Ahhhhhh Mr Kevin, isn't it your turn to start setting up the "FALL PERCH/SALMON OUTING". Not to conflict with the Webster trip Mr Tony is running.

October ??????? in Wauktown? If ya need help let me know.

Monk

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Post Posted: 03:38pm - Sep 4,07 
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Ahhh, Mr Monk the fall outing was never mine, plus come Oct I will be in a tree stand with my trusty Bow! I only have 2 months or less to get my freezer loaded in the front of the season. not sure what the later half will look like for me.

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Ignorance and Apathy, I don't know and I don't Care. W.C. Fields

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Post Posted: 08:03pm - May 23,10 
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After the salmon I got on saturday I am bringing this back on top.

Yum.

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Post Posted: 06:00am - May 24,10 
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Thanks for the bump up ...that sounds real....good :gpost

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Post Posted: 06:02am - May 24,10 
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This is an awesome dish! It's a hit and most parties, that is if you don't eat most of it before you get it there :winker

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Post Posted: 10:13am - May 24,10 
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This one just made its way into the recipe box. Sounds awesome!!!

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Post Posted: 09:13am - May 21,17 
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Made this one agsin yesterday. Good time to bump it back to the top for the new ppl here that may not know of this wonderous concoction.

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