8lbs Of smoky goodness

[hunthard]

What kind of pellets, mesquite? I was told apple works best for cheese, anyone use anything else?

[NRA4LIFE]

I use mesquite, cherry or apple.  Hickory is a bit harsh.  I don't like oak either.  And god forbid you use alder to smoke ANYTHING.

[Blacklab]

I actually like alder with a fish. just a touch though. Pecan is a good one to try for anything it’s got a nice mild flavor it’s great on ribsThat’s one thing I like about a pellet smoker do you have a lot of varieties of flavors that you can try.

[AL WORRELLS KID]

3boys, I couldn't believe how much water there is in a bag of "Pellets" until I too, was not able to keep them burning even with plenty of Oxygen flowing through the smoker. After drying them out in a glass bowl in the Microwave you could feel the steam rising off the pellets. Not heating them too much was the secret to keeping them from catching fire inside the microwave.
Once they are dry enough they will smolder for hours and not go out.

[Westside88]

Some cheeses take longer than others for resting before eating. Swiss was pretty good within a few days where Cheddar seemed to take 4- 8 weeks to mello out. First time I did cheddar I cut a piece off after a day or two and it tasted like I just like the bottom of a ashtray. I thought I screwed up 5 lbs of cheddar. Then I read up on it and and the recommendation was to let it sit for several weeks before even thinking of trying it. I let it sit and it cam out good.

glad I read this because I have a bunch I was ready to toss. I've never done cheddar before and I was quite disappointed. I guess I'll wait

[Bushcraft]

Question for you cheese smoking aficionados...Do you dab off the "sweat" that sometimes forms on the surface of cheeses before sealing it up in plastic, or do you just let it reabsorb?

I've heard the final product is better if you dab it off, but that could just be an old wives tale.  

I'd rather know the truth of the matter before cold smoking 10 2 lb. loafs of Tillamook Cheddar and Pepper Jack while we still have cool outside temps.

[NRA4LIFE]

I never have noticed a whole lot on the cheese.  However, after smoking, I let it rest for an hour or so and maybe it re-absorbs then?  I have never dabbed it off though.

[Angry Perch]

That sounds like it may be a temperature issue?

[NRA4LIFE]

Yes, what temp. are you smoking at?  I try and never go above 80.

[Bushcraft]

It's an electronic cold smoking unit that routes smoke into the main Masterbuilt unit.

I don't recall temps ever getting up to a point where the cheese has come close to melting, merely sweating a bit. I only do it during colder temps and need to get on it ASAP.

Will pay closer attention to the digital temp next time.

[TVHunts]

I also have them sweat at times.  By the time they rest inside the house it is gone.

Then I put them in large zip lock bags for 3 weeks and then vacuum pack them.  Right now we’re using April 2021 cheese and it is great with now spoiling. 

 I use a Cherry pellets myself and everyone seems to really like it. I’ll do 9lbs of Cheddar and 6 lbs  Jalepeno Jack cut into 3-4 oz. pieces a few times a year. 

[Farmer72]

Some cheeses take longer than others for resting before eating. Swiss was pretty good within a few days where Cheddar seemed to take 4- 8 weeks to mello out. First time I did cheddar I cut a piece off after a day or two and it tasted like I just like the bottom of a ashtray. I thought I screwed up 5 lbs of cheddar. Then I read up on it and and the recommendation was to let it sit for several weeks before even thinking of trying it. I let it sit and it cam out good.

glad I read this because I have a bunch I was ready to toss. I've never done cheddar before and I was quite disappointed. I guess I'll wait

I vacuum sealed the cheese and put it in the fridge except one piece that i would put in a zip lock. After a couple of weeks I would cut a piece off every week and try it till it was mellowed out. then I knew the rest was ready to go when I wanted it.

[Blacklab]

Yeah after I smoke it. I put it in a paper bag, put it in the refrigerator.  The next day I vacuum seal.