Smoking Cheese Question

[mossy8352]

That is what I thought too but in watching Alaska they cold smoked a whole lot of salmon so any info would be appreciated.

[Blacklab]

That is what I thought too but in watching Alaska they cold smoked a whole lot of salmon so any info would be appreciated.

smokemeatsforums.com has a million years of experice and information .

[mossy8352]

Thanks!

[Wea300mag]

A question for you guys that smoke large quantities: How do you package and store it? Vacuum pack? Freeze or Refer?

Thanks

[206]

A question for you guys that smoke large quantities: How do you package and store it? Vacuum pack? Freeze or Refer?

Thanks

Vacuum pack? Freeze

[Kc_Kracker]

i vacuum pack n freeze, but there might be a better way

[billythekidrock]

A question for you guys that smoke large quantities: How do you package and store it? Vacuum pack? Freeze or Refer?

Thanks

Yep. Vac & freeze. Thaw in the fridge.

[Bshiftbc]

I still have the two questions...

How long do you typically smoke it?

I've been told (or read) to let it set in the fridge after vacuum packing for some amount of time before tasting. I have heard everything from 2 weeks to a month. Any input?

[Kc_Kracker]

taste immediatly. time depends on how you smoke it. cold smoke i shoot for 8 hrs

[Bshiftbc]

Thanks Kracker! I have some that's been in the fridge for 17 days (yes, I am counting)! I will break it out tomorrow!

[Blacklab]

As always it all about preference. I cold smoke cheese 2 to 4 hrs depends on what flavors I'm useing. Then vac seal for 2 to 3 weeks or so after that freeze.

[Jason]

I smoke my cheese for 4-5hrs and also Vacuum pack and freeze.

[Hawgdawg]

Try cutting your cheese and let it set out or put in the fridg uncoverd for a bit. Ever not seal a ziplock of chesse and see the hide it gets in the fridg.  It will give you a little grace period if your heat is above 65. Also, if doing cheader stick to the sharp or extra sharp, more foregiving.

[NRA4LIFE]

I use an Amazin smoker with the saw dust and light only on one end.  I have a very well insulated, home made fridge smoker.  Max smoking time is about 2.5 hours.  I usually do mine in 1/2 lb hunks.  I then vacuum seal and keep in the fridge for 2 weeks and then into the freezer.  I like to fully thaw them at room temperature (~65 in my house) and then in the fridge for a day.  Great stuff.