Post by: WCTaxidermy on April 30, 2011, 08:27:54 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2F002-1.jpg&hash=2f97f0c3cd646e85423d8f845a9525f91f25f126)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2F006-1.jpg&hash=80a69ece2de70e66053cd15a75e318d4bec17a4b)
Post by: lokidog on April 30, 2011, 08:39:22 AM
Post by: longknife on April 30, 2011, 08:47:34 AM
http://www.smoking-meat.com/may-2010-smoking-cheese.html (http://www.smoking-meat.com/may-2010-smoking-cheese.html)
Post by: Jason on April 30, 2011, 08:52:00 AM
Post by: PolarBear on April 30, 2011, 09:25:36 AM
Thanks reminding me that I need to smoke up a bunch for the summer. I like smoking up batches on cooooold days to keep it from melting. I also prefer to cut my Tillamook loaves in half or quarters before smoking to get more smoke flavor into the cheese.
Post by: bucklucky on April 30, 2011, 09:42:50 AM
Post by: SeaRun1 on April 30, 2011, 09:43:52 AM
SeaRun1
Post by: WCTaxidermy on April 30, 2011, 02:55:44 PM
Looks yummy, how long and what temperature?I smoke mine for 4 hours. I started really early and put ice in my bisquit tray and the temp never got higher than 82 degrees.
Those look really good! I am waiting on my first batch to finish aging. I was told to wait 1.5 to 2 months before eating them. I have been looking at those things for a long time in the back of the frig. I did Sharp Cheddar for myself and Jarlsberg Swiss for my wife. I would love to know how that Pepperjack comes out.searun I have smoked a bunch of batches of cheese and I'll tell ya, that pepper jack cheese is my favorite. I don't think you need to wait that long to eat them. 3 weeks should be plenty. I know what you mean by seeing them everytime you open the fridge. I try and hide mine under things so I don't get tempted before 3 weeks. Let us know how your turned out. John
SeaRun1
Post by: SeaRun1 on April 30, 2011, 03:16:57 PM
SeaRun1
Post by: WCTaxidermy on April 30, 2011, 05:04:59 PM
Post by: turkeyfeather on April 30, 2011, 05:59:57 PM
Post by: elkslayer069 on April 30, 2011, 06:23:45 PM
Post by: DoubleJ on April 30, 2011, 06:27:19 PM
Post by: WCTaxidermy on April 30, 2011, 10:08:19 PM
How long will it keep? I can't possibly eat that much cheese in a yeardoublej, it will keep for a year or longer if you keep it in a Ziploc vacuum bag. That is what I do and as long as you suck the air out of it each time you get in it to eat some, then you will be ok. It also lets the cheese cure even more which makes it very smooth tasting the longer it keeps. If you don't have one, go to Wal-Mart and get yourself a Ziploc Vacuum starter kit for $4.00. It comes with a hand pump and the bags are very reasonable in price. Hope that helps. John
Post by: dogtuk on May 01, 2011, 08:01:50 AM
Post by: Mossy on May 01, 2011, 05:53:01 PM
Post by: stumprat on July 07, 2011, 09:48:08 PM
Post by: mossy8352 on July 07, 2011, 10:08:42 PM
Post by: Swannytheswan on July 07, 2011, 10:51:40 PM
Post by: stumprat on July 10, 2011, 03:19:08 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ftapatalk.com%2Fmu%2F472514ab-2556-921a.jpg&hash=d4b337f79741c1d48490dfb6ed950edecb8a2489)
Post by: Swannytheswan on July 10, 2011, 04:21:51 PM
Post by: chongo469 on July 10, 2011, 06:36:04 PM
Looks great! Wish my smoker would produce smoke under 100 degrees. Been wanting to try the coffee can method. I bought some smoked gouda the other day, those go really well together.
Mossy...large can, like the kind you get tomato juice or a big chilli can or something...dont cut the end all the way off, just enough to get contents out of can or about 180 degrees out of a 360 degree top....empty contents and add your small chips or pellets even work better, Now for the tricky part...get yourself a soldering iron and drill a hole on the un-opened side of the can big enough for the iron.....insert iron in hole, fill with chips or pellets and place inside your smoker or you can even do it in a plastic tub as it never gets hot enough to even melt the plastic.....
http://youtu.be/l3oiNcsq13M (http://youtu.be/l3oiNcsq13M)
Post by: norsepeak on July 10, 2011, 07:21:12 PM
Post by: Wea300mag on July 10, 2011, 07:22:46 PM
Looks great! Wish my smoker would produce smoke under 100 degrees. Been wanting to try the coffee can method. I bought some smoked gouda the other day, those go really well together.
Mossy...large can, like the kind you get tomato juice or a big chilli can or something...dont cut the end all the way off, just enough to get contents out of can or about 180 degrees out of a 360 degree top....empty contents and add your small chips or pellets even work better, Now for the tricky part...get yourself a soldering iron and drill a hole on the un-opened side of the can big enough for the iron.....insert iron in hole, fill with chips or pellets and place inside your smoker or you can even do it in a plastic tub as it never gets hot enough to even melt the plastic.....
http://youtu.be/l3oiNcsq13M (http://youtu.be/l3oiNcsq13M)
This is the method I use and it works great.