Author Topic: 15lbs of cheese in the smoker (Read 10589 times)

Jason · « **on:** May 28, 2012, 08:52:48 AM »

The first batch of cheese I smoked turned out really good

Since I'm already getting low on smoked cheese I figured it was time I should get another batch going.
5lbs each of Med Cheddar, Colby and Pepper Jack. I'm using a 50/50 mix of apple and hickory pellets.

Jason · « **Reply #1 on:** May 28, 2012, 11:03:45 AM »

Forgot to get a pic before packaging.
And the last time I smoked cheese i used the top two racks only and today I used all three of my
racks, which turns out the bottom rack is a little to close to the AMNPS, I had two bieces of cheese
that were directly above the smoldering pellets and it melted the cheese a bit to much

whitey · « **Reply #2 on:** May 28, 2012, 11:46:53 AM »

Yum.. Looking good.

Wea300mag · « **Reply #3 on:** May 29, 2012, 07:42:40 PM »

Jason, you don't mess around when you do a batch of cheese.

Looks great, thanks for the reminder, I need to make up a batch.

sled · « **Reply #4 on:** May 29, 2012, 08:11:10 PM »

After you package it do you freeze it?

ShaneTyTrey · « **Reply #5 on:** May 29, 2012, 09:21:40 PM »

What temp and for how long?

Button Nubbs · « **Reply #6 on:** May 29, 2012, 09:33:54 PM »

Quote from: Shantytrey on May 29, 2012, 09:21:40 PM

What temp and for how long?

Blacklab · « **Reply #7 on:** May 30, 2012, 06:13:16 AM »

Nice, smoked cheese is good the wait sucks tho

longashes · « **Reply #8 on:** May 30, 2012, 06:35:08 AM »

Looks good!

Jason · « **Reply #9 on:** May 30, 2012, 06:38:14 AM »

Quote from: Button Nubbs on May 29, 2012, 09:33:54 PM

Quote from: Shantytrey on May 29, 2012, 09:21:40 PM
What temp and for how long?

temp never got above 70*, Smoked for 3hrs.

Jason · « **Reply #10 on:** May 30, 2012, 06:41:22 AM »

Quote from: sled on May 29, 2012, 08:11:10 PM

After you package it do you freeze it?

I've never tried to freeze any, never lasts long enough.

I just vacuum pack it.

whitey · « **Reply #11 on:** May 30, 2012, 10:21:49 AM »

We freeze it and it works great.

Moose22 · « **Reply #12 on:** August 19, 2012, 09:09:47 PM »

Jason My Culinary Brother,

Thanks for the info and inspiration. I have been itching to get the smoker working and since I have not been salmon fishing yet I revisited this thread. My first attempt at smoking cheese and I am very pleased with the results. Since we were in the mood we went ahead and did some home canned salsa and what the hell even smoked a couple of chicken hind quarters for dinner.

Thanks again and we look forward to trying our smoked cheese.

dscubame · « **Reply #13 on:** August 19, 2012, 09:12:44 PM »

Jason that looks great!! I got to get off my arse and smoke some cheese, thanks for sharing.

Kola16 · « **Reply #14 on:** August 19, 2012, 09:13:32 PM »

Smoked cheese is the best

lokidog · « **Reply #15 on:** August 19, 2012, 10:55:01 PM »

Just tossed some salmon and some venison into marinades, may have to grab a block of cheese to join them. Yum!

CAMPMEAT · « **Reply #16 on:** August 20, 2012, 02:04:53 PM »

I'm a smoker too.....no, not that kind !! Has anyone ever smoked whole russet potatoes ? I had them once over by Poulsbo years ago and they were the sh:)t !!! I've tried it once, but they were still raw after the long wait. Ideas ?
A little side note on my chicken. I soak my chicken in low sodium dragon juice ( soy sauce to some ) and garlic with nothing else. I only use thighs because they are moist and besides, I don't breasts

....... too dry for my liking.

KopperBuck · « **Reply #17 on:** August 20, 2012, 02:17:21 PM »

So... given that it's still summer, is this even a possibility where it's hot or do I have to wait until night?

I've heard that it's better to wait to eat to allow the smoke more time to penetrate the cheese. Any truth to this? Any other magical secrets?

Jason · « **Reply #18 on:** August 20, 2012, 02:47:04 PM »

Moose the cheese looks great, let us know how turns out.

Jason · « **Reply #19 on:** August 20, 2012, 04:01:48 PM »

Quote from: KopperBuck on August 20, 2012, 02:17:21 PM

So... given that it's still summer, is this even a possibility where it's hot or do I have to wait until night?

I've heard that it's better to wait to eat to allow the smoke more time to penetrate the cheese. Any truth to this? Any other magical secrets?

I would not try it during the day, if it gets to warm or you'll have cheese hanging from your racks.
Get up early on Saturday and start your cheese about 5am or so, and it should be done around 8am.

Some people don't like the campfire taste you get in the cheese when it's just been smoked, letting it sit for a few weeks helps mellow it out. I don't mind the campfire taste so I'll eat it right away. Oh and don't forget to try Pepper Jack..

KopperBuck · « **Reply #20 on:** August 20, 2012, 04:18:16 PM »

You better believe I'm going to be all over Pepper Jack. Usually the only cheese I have in the house.

Moose22 · « **Reply #21 on:** August 20, 2012, 06:37:44 PM »

Quote from: Jason on August 20, 2012, 02:47:04 PM

Moose the cheese looks great, let us know how turns out.

We have tried the sharp cheddar and it is awesome, have not tried the medium chedder yet. Wer'e having crab enchiladas tonight so a perfect time to try it.

lokidog · « **Reply #22 on:** August 20, 2012, 08:14:37 PM »

Just got back from town and forgot to buy the cheese..... I wonder if it would work with cheese sticks?

stickinmaster · « **Reply #23 on:** August 23, 2012, 06:05:30 PM »

I found a cheese wedge the other day of blue cheese. Smoked that baby up and put it on some smoked burgers cant say theres much better.

Kioti · « **Reply #24 on:** September 02, 2012, 07:53:07 AM »

I smoked some cheese the other day....oh yeah, turned out great...75 -100 degrees for 1 hour. Also did some cheese sticks. I had to pull the cheese sticks out early so they wouldn't melt. The smoke taste was outstanding.
I used ice in my water tray and smoked the cheese with hickory chips.
I am going to have smoke more cheese that's for sure.

News:

Advertisement

Author Topic: 15lbs of cheese in the smoker (Read 10589 times)

Advertisement

Quick Links

Recent Topics