Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: nepas on October 11, 2017, 04:17:46 PM

Title: Cheese For The Snowbirds.
Post by: nepas on October 11, 2017, 04:17:46 PM

Little windy today so did some various cheeses.
(http://i868.photobucket.com/albums/ab242/nepas1/tsmch.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/tsmch1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/tsmch2.jpg)


Apple pellets via the Amazn 6" grenade for 1.5 hours. I dont use ice as it creates condensation. Keep your vent full open.

(http://i868.photobucket.com/albums/ab242/nepas1/tsmch3.jpg)


Room temp rest for a couple hours, then cheese cloth wrap, brown paper bag and fridge for couple days before vac sealing. Ready in bout 1.5-2 months.
(http://i868.photobucket.com/albums/ab242/nepas1/tsmch4.jpg)

Title: Re: Cheese For The Snowbirds.
Post by: Smokerjunky on October 11, 2017, 06:26:45 PM

I must try smoking cheese this fall.  It looks so good.

Title: Re: Cheese For The Snowbirds.
Post by: Roget on October 11, 2017, 06:55:47 PM

It's that time of year & yours looks great.
That Dubliner is great smoked. I have done that myself & it goes really fast. :thumbup:

Title: Cheese For The Snowbirds.
Post by: Pappymn on October 11, 2017, 07:44:02 PM

That really looks good


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Title: Re: Cheese For The Snowbirds.
Post by: smoker pete on October 11, 2017, 08:09:16 PM

SWEET!!  :thumbup:

Title: Re: Cheese For The Snowbirds.
Post by: TMB on October 12, 2017, 08:53:10 AM

Love smoked cheese :thumbup:

Title: Re: Cheese For The Snowbirds.
Post by: bspitt on October 12, 2017, 09:16:17 AM

Looks great!

A few questions - I know why you room temp (to let it cool down)

Why do you wrap, bag and refridge prior to vacuum seal?

I assume that it can be eaten right away, but sealing for a month or two helps flavor - Is this correct?

Do you keep in the fridge after vacuum seal?


Thanks for your help
BP

Title: Re: Cheese For The Snowbirds.
Post by: nepas on October 12, 2017, 03:38:19 PM

Quote from: bspitt on October 12, 2017, 09:16:17 AM

Looks great!

A few questions - I know why you room temp (to let it cool down)

Why do you wrap, bag and refridge prior to vacuum seal?

I assume that it can be eaten right away, but sealing for a month or two helps flavor - Is this correct?

Do you keep in the fridge after vacuum seal?


Thanks for your help
BP

The cheese after smoking is not hot as i dont use heat from my smoker. Only heat is coming from the smoking pellets approx 80-90*

I like to wrap and fridge for a couple days so the smoke mellows some before vac sealing. Sealing helps mellow the smoke. Some folks eat right after or a couple days, I dont, it would be like eating one of my burnt cigars.

If you waxed the cheese you could leave at room temp but i like to fridge. My longest was 2.5 years.

Tip: If you vac sealer has a pulse feature, try to use that instead of a full draw. A full draw can pull the oil out of the cheese.