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Smoked Salmon Cream Cheese ABT's

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

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Recipe Information

Ingredients:

30 Slices of thin sliced bacon (2 packages)
1 lbs. (2 x 8 oz.) Philadelphia package of cream cheese
8 oz. Philadelphia tub of salmon cream cheese
8 oz. smoked salmon (1/2 whipped into the cream and half chopped and folded in)
4 tsp. Worcestershire sauce
3 tsp. hot pepper sauce
1/3 cup chopped green onions
1 clove chopped garlic
Pepper to taste

Cooked on the Yoder YS640 using quality "Cascade Alder" Bear Mountain BBQ Pellets

Bear Mountain Smoking and BBQ Pellets - Cascade Alder

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Preparation:

ABT's (Atomic Buffalo Turds) are a very popular and very well received addition to any BBQ or party. In this cook I will show you how to make Smoked Salmon and Cream Cheese ABT's. If your a salmon lover you will enjoy this recipe.

Note: Prior to starting this place two packages of thin sliced Oscar Meyer bacon (or your favorite brand) out on the counter to warm up for one hour. This will allow the bacon to stretch a bit when your wrapping the ABT's. You will be able to cover more surface this way.

Pre-heat your cooker to 230 degrees. Some folks like to go hotter around 270-280. It's really user preference. When you go hotter you may have cheese ooze out and you have to pay more attention so you don't burn the edges unless you prefer it this way.

Let's start by chopping 1/3 cup green onion. This is about six to seven green onion depending on their size. Next mince one fresh clove of garlic.  Once the garlic is minced slice 15 Jalapeno peppers in half length wise. Using a knife, remove the seeds.

Next you will prep the smoked salmon. I used peppered smoked salmon in this recipe. Use the smoked salmon you enjoy. You will need 8 oz. of smoked salmon. Remove the skin and break the salmon into small chunks removing any bones that may be in the meat. Once all the bones have been removed chop the salmon into small chunks.

In a large mixing bowl add 1 lbs. of Philadelphia cream cheese. This usually comes in 8 oz. foil packs or 8 oz. tubs. You will need two 8oz. packages (1 lbs.). Next add another 8 oz. of Philadelphia Salmon favored cream cheese. Using a spoon fold the cream cheese together. Don't spend too much time doing this as we will follow up with a mixer.

Add 4 tsp. Worcestershire sauce, 3 tsp. of your favorite pepper sauce, 1 clove of minced garlic and 1/2 the salmon. Using a mixer slowing start to mix the contents together. This will be a bit difficult at first. You will notice in the video I shut off the mixer and lift it up and back down into the cream cheese and then power it on. I do this several times before the cream cheese thins out a bit and it then becomes easier to deal with. Use a spatula to move the cream cheese into the front of the mixing blades.

Once the cream cheese is smooth add in the remaining salmon. Do not use the mixer at this point. Use a spatula or spoon to fold the salmon into the cream cheese.  Once this is done you are ready to stuff the Jalapeno's.

Using a knife, load up each Jalapeno pepper half so its heaping with the salmon cream cheese. Continue to do this until they are all equally filled. Next you will wrap them with bacon.

 In this cook I used 2 packages of thin sliced Oscar Meyer bacon. I let it sit out for one hour prior to the cook. This allows it to warm up and is easier to manage. I like to stretch the bacon a bit so when I wrap I can cover more surface. Some folks lay it on the cutting board and flatten it using a wide blade knife. Either way will allow you to cover more surface with a single strip.

Wrap each ABT as shown in the pictures and video. Some folks like to wrap them length wise front to back. What ever you prefer and find easier is fine. I prefer the look of the spiral wrap myself.

Once they are all wrapped shake on pepper to taste. This is a great opportunity to add any other spices for flavor.

Place the ABT's on a greased smoking rack and into your pre-heated cooker (230 degrees). In this cook I used Bear Mountain Cascade Alder for fuel and smoke. The ABT's are done when the bacon is cooked to your liking. Cook time for this cook was 4 hours 45 minutes cooking on the top shelf.

Once they have reached your desired doneness remove them from your cooker and plate them up. Allow them to cool 10 minutes prior to serving as the cheese inside is very hot and will burn.

That's it for this recipe. I hope you enjoyed joining me on this cook recipe. Enjoy!

Thanks for viewing.

SmokigPit.com - Smoked Slamon Cream Cheese ABT's Recipe - Slow cooked on a Yoder YS640 Pellet smoker. - Slicing the Jalapeno peppers.

SmokigPit.com - Smoked Slamon Cream Cheese ABT's Recipe - Slow cooked on a Yoder YS640 Pellet smoker. - Chopping salmon. 

SmokigPit.com - Smoked Slamon Cream Cheese ABT's Recipe - Slow cooked on a Yoder YS640 Pellet smoker. - Mixing the cream Cheese. 

SmokigPit.com - Smoked Slamon Cream Cheese ABT's Recipe - Slow cooked on a Yoder YS640 Pellet smoker. - Stuffing the Jalapeno peppers. 

SmokigPit.com - Smoked Slamon Cream Cheese ABT's Recipe - Slow cooked on a Yoder YS640 Pellet smoker. - Wrapping the Jalapeno peppers in bacon. 

SmokigPit.com - Smoked Slamon Cream Cheese ABT's Recipe - Slow cooked on a Yoder YS640 Pellet smoker. - The money shot. 

SmokigPit.com - Smoked Slamon Cream Cheese ABT's Recipe - Slow cooked on a Yoder YS640 Pellet smoker. - Inside the ABT. 


 

 

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