Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: billythekidrock on July 04, 2010, 03:16:45 PM

Title: Smoked Cheddar
Post by: billythekidrock on July 04, 2010, 03:16:45 PM: A couple weeks ago I smoked a couple two-pound blocks of cheddar. I cut the blocks in half and then each half into quarters.

They turned out okay, but a little too smoky. I know the temp got a little hot and there wasn’t enough airflow to keep the smoke from getting stagnant.

But it tastes fine on crackers as well as shredded in tacos.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_8570.jpg&hash=f94db216e82773e665ac4076934a2660a5fc5ffc)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_8623.jpg&hash=099ae7ca3d78a2dcab6392086aa55c44f1e82a6d)
Title: Re: Smoked Cheddar
Post by: Jason on July 04, 2010, 03:18:45 PM: man looks good, you always seem to be smoking something good.
Title: Re: Smoked Cheddar
Post by: Tony 270 on July 04, 2010, 03:22:26 PM: Sounds pretty good.
Title: Re: Smoked Cheddar
Post by: turkey buster on July 04, 2010, 04:04:27 PM: hey BTKR that looks great, how long did you smoke it for, and what temp do you like for cheese or do you just try for smoke only?
chuck
Title: Re: Smoked Cheddar
Post by: billythekidrock on July 04, 2010, 06:37:59 PM: I smoked these a bit too long at around 3 hours. I think the timing would have been fine if it wasn't so warm and with better air flow.

Smoke only would be best, but I don't have a cold smoker or modification for it. 90 degrees or less is prefered.
Title: Re: Smoked Cheddar
Post by: NWTFhunter on July 04, 2010, 07:02:27 PM: Ummmm, How much to have one of those sent ?
Title: Re: Smoked Cheddar
Post by: dogtuk on July 04, 2010, 07:02:45 PM: I light 8-10 chunks of charcoal and get them nice and hot then cover them with damp chips smoke for around 1- 1/2 hours works great BTKR that cheese looks great it is awesome on a Crab and cheese omlete
Title: Re: Smoked Cheddar
Post by: robb92 on July 05, 2010, 04:38:06 AM: Looks good!!!!
Title: Re: Smoked Cheddar
Post by: Wea300mag on July 05, 2010, 11:22:54 AM: I've been wanting to give that a try, I now have the motivation. :drool:

Anyone have some recommendations on the best brand for starting material? Sharp or Medium cheddar? What wood works best for smoke?
Title: Re: Smoked Cheddar
Post by: Young Buck on August 05, 2010, 12:18:19 PM: That looks good!
Title: Re: Smoked Cheddar
Post by: Woodchuck on August 05, 2010, 12:21:06 PM: You have to be really careful with temp, but smoked velveeta rocks

those look really good to me
Title: Re: Smoked Cheddar
Post by: PolarBear on August 05, 2010, 12:55:58 PM: I smoke a ton a cheese in my Big Chief. I use good Tillamook sharp, medium colby/jack and that white medium cheddar and cut the loaves in half length wise. I don't put them in the smoker until the smoke is really going good and close the whole thing up. When the first pan is done I take the cheese out to let it cool until the next pan of alder gets smoking and then put it back in until that pan is done. 2 pans of alder seems just right. As soon as they come out of the smoker they get wrapped up in paper towels and put in the beer fridge to cool off then wrapped up in plastic. (I need to get a new vacuum sealer
!) Cool, breezy days are the best for smoking cheese, heat is a killer. I had folks wanting to order some smoked Tillamook Vintage White medium cheddar from me last weekend. That stuff is really smooth and takes smoke well.