Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Echomules on February 20, 2012, 01:48:57 PM

Title: Smokin Cheese
Post by: Echomules on February 20, 2012, 01:48:57 PM: Almost out of smoked cheese so it was time to smoke up another batch so it has time to season before I'm out. Got to stay ahead of the game with the seasoning time. Two lbs each of med Cheddar, Pepper Jack, and Mozzarella.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FSmokinCheese1.jpg&hash=0c91664ee0f0ed271815ff6053c80361ebcb394c)

Cherry Pellets for smoke.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FSmokinCheese2.jpg&hash=f80620801155873ca14bb7ff12b5f8b2b9949ce4)

Smoking Good.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FSmokinCheese3.jpg&hash=2efda0b58a868f25962bb60bf1f64fcc1e42f72b)

Left it in for five hours, temp held at about 70 degreese +/- a couple.
Couple money shots of the smoked cheese, vacume packed and ready to season.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FSmokinCheese5.jpg&hash=e31ae8bb16615196f38b2c5e962bbfc44cfb3f63)

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FSmokinCheese4.jpg&hash=002eb2582b032cae3e4df0581a75df777c0e480c)
Title: Re: Smokin Cheese
Post by: quadrafire on February 20, 2012, 02:02:40 PM: Echo
I have never gone over 2 hrs, but I always cut my bricks into about 1/3.
Have you found the 5 hrs a bit intense on the smoke? Still about a 3 week cure?
Title: Re: Smokin Cheese
Post by: CoachNemo on February 20, 2012, 02:15:38 PM: Looks good! :)

I smoked my first batch on the Little Chief 2 weeks before the Super Bowl and it turned out really good. Let it cure for 2 weeks and I only smoked it for 2 hrs. I used Alder, but will do Cherry next time.
Title: Re: Smokin Cheese
Post by: Echomules on February 21, 2012, 07:22:35 AM: I'll let is season at least a month or about six weeks, then freeze it. When pulling from the freezer let it completely finish sweating at room temp before moving to the fridge. If its moved straight from the freezer to the fridge, cheese will be crumbly.
Title: Re: Smokin Cheese
Post by: quadrafire on February 21, 2012, 07:25:17 AM: Quote from: Echomules on February 21, 2012, 07:22:35 AM
I'll let is season at least a month or about six weeks, then freeze it. When pulling from the freezer let it completely finish sweating at room temp before moving to the fridge. If its moved straight from the freezer to the fridge, cheese will be crumbly.
That is good info. I have never tried freezing it.
Title: Re: Smokin Cheese
Post by: Blacklab on February 28, 2012, 02:59:06 PM: Nice job! so far my favorit is smoked pepper jack.
Title: Re: Smokin Cheese
Post by: carpsniperg2 on February 28, 2012, 03:06:52 PM: Looks like a nice stack of cheese :tup: