Smoked Cream Cheese with Salami Chips
Irresistible snack alert! This Smoked Cream Cheese is too hot not to have out on your table. A creamy concoction perfect for a crispy salami chip! With a touch of sweet, just a little heat and some peppery garlic your belly will be well fed!
Preheat smoker to 225 degrees.
Place the cream cheese in a cast iron skillet and sprinkle with Black Gold.
Place on the smoker for 1 hours.
Drizzle the smoked cheese with Red Rooster, and return to the smoker for an additional 30 minutes.
While the cheese is smoking, preheat the air fryer to 400 degrees.
Lay out the salami flat in the basket without much overlap, most likely 5-6 slices per batch. Cook for 5 minutes, flipping once during the cycle. (or until starting to crisp)
Set the chips on a paper towel lined plate/tray to soak up excess fat. Continue this process until all the salami is cooked.
Serve the smoked cream cheese with the salami chips and your favorite crackers.