Post by: jrebel on January 08, 2015, 10:11:13 PM
How long do you smoke it?
What wood do you use?
How big are the cheese pieces when you smoke them? (does size matter?? :chuckle:)
Can you over smoke it?
How long does it last when vacuum sealed and froze in a deep freeze.
Has anyone done it on a traeger cold smoker and what did you think?
Anything else?????
Thanks
jrebel
Post by: Whitpirate on January 08, 2015, 10:24:12 PM
Cut my cheese into 2.5-4" thick blocks and I smoke for 1 fill in tube or basket.
Personally I like apple and peach pellets.
Vacuum seal and let cure at least 2 days in fridge I think. Freeze up to 6 months (never lasts that long at my place). Planning on doing another set this weekend so maybe I will photo blog it.
Post by: jrebel on January 08, 2015, 10:36:48 PM
I've got an a'mazin tube and flat basket.
Cut my cheese into 2.5-4" thick blocks and I smoke for 1 fill in tube or basket.
Personally I like apple and peach pellets.
Vacuum seal and let cure at least 2 days in fridge I think. Freeze up to 6 months (never lasts that long at my place). Planning on doing another set this weekend so maybe I will photo blog it.
A photo blog would be really cool. This is my next venture.....I figure I should do it while winter is still in full swing, it will allow for a true cold smoke.
Post by: grundy53 on January 08, 2015, 10:38:30 PM
Post by: whtelk on January 11, 2015, 08:21:41 AM
Post by: PolarBear on January 11, 2015, 08:29:30 AM
Post by: Bean Counter on January 11, 2015, 08:34:25 AM
Post by: go4steelhd on January 11, 2015, 08:55:33 AM
The brand of cheese does matter. I have found tillamook is by far the best to use. I buy a two pound brick of tillamook medium cheddar and cut it into four equal pieces. Let it sit on the racks to warm to Room temperature. This will help it take the smoke.
The time that is needed depends on the type of wood used to smoke. If you use apple or cherry to smoke with. They are a very heavy smoke flavor. And 40 minutes on each side is enough. I personally don't care for the taste of Apple and cherry on anything. It's to harsh.
If you use a hickory or Jim bean they are a soft smoke. I will give 55 to 60 minutes a side on these two. This will give the flavor of most smoked cheese you would buy at the store.
For mozzarella or pepper jack subtract 15 minutes a side.
For cheddar you will need to keep the internal temperature of the smoker below 95 degrees. I try to keep mozzarella and pepper jack below 90 degrees. To help with this put a steel bowl of ice in the smoker while smoking. In the winter it's very easy to keep the temperature low enough; in the summer it's almost impossible if it's above 85 degrees out.
I have found for the best flavor and a nice glaze it's best to smoke in the evening. Then when you have smoked both sides for the proper amount of time turn the smoker off and leave the cheese in there until morning. This is probable the most important step for great flavor. What happens is there is a moisture dew on the cheese and if you let it sit it pulls it back in and gives a more even smoke flavor. Instead of just on the outer edge. Then put it in zip lock bags in the fridge. It will stay good for about a month. Serve at room temperature. It has less flavor when it's cold.
Post by: Blacklab on January 11, 2015, 12:56:54 PM
Post by: Westside88 on January 11, 2015, 01:34:51 PM
For cheese I cut 1x1x4 inch blocks, or whatever makes the most
sense to get inform sized pieces. I leave the lid a little askew and
smoke for 20 minutes then remove to cool, change chips and reapeat.
I do this 2 or 3 times always covering the cheese with a clean towel
So as to not get any mold spores that are in the air (like curing fish eggs)
Removing it is likely unnecessary but I just try to make sure it doesn't
get too warm. I don't like to smoke through the whole cycle of a pan of chips
because sometimes it can be more bitter near the end. So I just start with less
In the pan. Experiment and have fun. Cheese is way easier than almost anything
else. I've found it tasted better the next day after vacuum packing
Post by: quadrafire on January 13, 2015, 01:46:05 PM
I have smoked about every type of cheese I can find, but to me Gouda is hands down the best. At least for snacks/appetizers etc........
I use the Amaz-n Smoker tray and smolder pellets.
Post by: NRA4LIFE on January 13, 2015, 01:58:12 PM
Post by: Ragdaddy on January 16, 2015, 09:33:37 AM
Below 60, the smoke looses its chemistry, above 90 degrees the product cooks, 75-78 degrees is Goldie Locks.
You can cold-smoke up to 24 hours as smoke is a natural bacteria growth inhibitor.
It's good to let the smoker run out once in a while...let it cool and restart. This creates deeper penetration.