Post by: 92xj on January 31, 2014, 01:57:02 PM
let rest on counter for 1 hour.
I set my smoker and kept a temp of 73 degrees the whole time.
smoke 3 hours.
I used applewood.
pull out of smoker and let rest on counter or outside for 2 hours.
vaccuum seal.
Place in fridge to eat in 2 months or more.
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Post by: Woodchuck on January 31, 2014, 02:00:33 PM
Post by: LndShrk on January 31, 2014, 02:01:43 PM
I take a glass bowl and fill it with Ice and place on the bottom rack it brings the temps down.
When I smoke cheese I like the temp to be down around 40 - 50 deg. I use an external smoke generator box as well. The Cheese seems to not sweat as much when cooler therefore the smoke penetrates a little better for me.
Post by: 92xj on January 31, 2014, 02:03:12 PM
Dude, that is just mean right there. :tup:
You know where to find it when you want some.
When you swing through, bring me a bunch of cheese and I will do a batch for you. Just make sure it happens before the temps outside warm up.
Post by: Woodchuck on January 31, 2014, 02:16:50 PM
Post by: Kc_Kracker on January 31, 2014, 03:10:52 PM
Post by: 92xj on January 31, 2014, 03:30:47 PM
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Post by: Woodchuck on January 31, 2014, 03:32:42 PM
Post by: 92xj on January 31, 2014, 03:40:01 PM
mmmm smoked pepperjack and smoked oysters, yumm! already smokin some for game day myself, cant wait
It's hard for me to eat it within days of smoking. It's about like licking an ash tray.
The only way I can is if I cut the outer 1/8th off of all sides, then I cant stop eating it till it's gone.
Do you eat the whole thing within days or weeks of a multi hour smoke?
Post by: 92xj on January 31, 2014, 08:25:31 PM
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Post by: hollymaster on January 31, 2014, 08:42:15 PM
Post by: Blacklab on February 01, 2014, 08:51:11 AM
Post by: PolarBear on February 01, 2014, 09:04:26 AM
My last couple of batches I did mozzarella, pepperjack and Gouda along with cheddar. The mozzarella and Gouda were huge hits. I also tried a mix of hickory, alder and apple. The folks seemed to like that better than just straight apple or alder.
Post by: The100Road on February 01, 2014, 09:22:36 AM
Post by: Blacklab on February 01, 2014, 09:48:41 AM
Post by: Kc_Kracker on February 02, 2014, 10:37:50 AM
like you i cut the skin off too, its way too smokey and we dont like it either, bleck!. we did 2 blocks of the pepperjack jalapeno and 2 blocks of swiss. also like you we let it sit in the fridge for a few days, i dont like it warm or right out of the smoker.mmmm smoked pepperjack and smoked oysters, yumm! already smokin some for game day myself, cant wait
It's hard for me to eat it within days of smoking. It's about like licking an ash tray.
The only way I can is if I cut the outer 1/8th off of all sides, then I cant stop eating it till it's gone.
Do you eat the whole thing within days or weeks of a multi hour smoke?
Post by: MarkyMark on February 02, 2014, 10:52:11 AM
Post by: crnbndr on February 03, 2014, 12:04:21 PM
Post by: Woodchuck on February 03, 2014, 12:06:10 PM
Oh woodchuck....your batch is ready. 8):IBCOOL: :IBCOOL: :IBCOOL:
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Post by: FC on February 03, 2014, 12:34:46 PM
mmmm smoked pepperjack and smoked oysters, yumm! already smokin some for game day myself, cant wait
It's hard for me to eat it within days of smoking. It's about like licking an ash tray.
The only way I can is if I cut the outer 1/8th off of all sides, then I cant stop eating it till it's gone.
Do you eat the whole thing within days or weeks of a multi hour smoke?
I smoke cheeses with apple or alder chips for about an hour, you can eat it within about 3-4 days. I vacuum bag all of it but what I will eat immediately after 2 days and it's usually really good after just a couple more days. I also keep it as cold as possible by getting the chips going with the door off on a cold day and then unplugging the smoker, close the door and put a box over the top to help keep the smoke in. 1 hour later it's done and I take it out, I used to do it more like you are describing but I got tired of tasting it once a week for 2 months before it was edible. We have already gone through at least 20 lbs of smoked cheese this year! I will be doing another batch this week.
Post by: 92xj on March 21, 2014, 10:44:43 PM
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Post by: PolarBear on March 21, 2014, 11:47:25 PM
Post by: Blacklab on March 22, 2014, 12:10:05 PM
I told the wife yesterday to start stcoking up on different cheeses. I have a blend of alder, pecan and apple wood that I want to try. Getting ready to do a monster batch!
:yeah:
I have about one 6oz chuck left
Post by: Rider on March 22, 2014, 12:18:44 PM
Anyone ever try smoking Cougar Gold cheese?
Yes. That stuff is expensive though. Picked up a few tins at the Creamery when I was visiting my daughter.
It is a long slow smoke. Wrap tightly and cure for 3 weeks.
Post by: Bean Counter on March 22, 2014, 12:27:52 PM