Smokey Clam Dip; Smoked Popcorn/Wild Rice; Little Chief" Smokey Cheese - Smokehouse Products Little Chief Operating Instructions Manual

Smokey Clam Dip

Smoked Popcorn/Wild
Rice
"Little Chief" Smokey
Cheese
8 oz. cream cheese
1 6 ½ oz. can minced clams,
drained
dash Worcestershire sauce
dash lemon
salt and pepper
1/8 tsp. garlic powder
Smoke flavor 1 cup popcorn or wild rice for 30 minutes. Use mixture of 2/3 Apple and 1/3
Cherry "Chips 'n Chunks." Place in mason jar and add 2 Tbsp. water, cranberry,
pineapple, orange or other fruit juices (experiment to your taste) for each cup smoked corn
or rice. Seal for 1 week. This replaces the moisture removed by the smoker and is required
for good kernel popping, Pop in normal manner. Salt and butter to taste. You can't buy this
in stores. Dynamite!
Use any of the following harder cheeses: cheddar, jack, Swiss, beer, etc. Section into cubes
approximately 1 ½" thick. Place on wire grills or plastic hardware cloth and smoke in the
"cool box" technique for 1 pan full of Hickory flavor. Cover and allow cubes to set for an
hour at room temperature before serving.
Cut cubes into halves or quarters at a fancy angle for nifty color shadings. Use smoked
cheese in your favorite spreads or cheese ball.
Softer cheeses my be left in larger sections and wrapped in cheese cloth before smoking.
Smoke with Apple "Chips 'n Chunks" for 30 minutes only.
Strong cheeses such as Roquefort, limburger, blue, etc. may not lend themselves to
smoking well, but if you're a real cheese nut, try it.
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Smoke clams 15 to 20 minutes on an oiled screen using
Apple or Alder "Chips 'n Chunks."
Mix clams with other ingredients and chill.