Author Topic: Cheese For The Snowbirds.  (Read 144 times)

0 Members and 1 Guest are viewing this topic.

Offline nepas

  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Cheese For The Snowbirds.
« Reply #-1 on: October 11, 2017, 04:17:46 PM »
Little windy today so did some various cheeses.







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




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.
Flint
New Elder Wand with infa red tip.

Offline Smokerjunky

  • Hero Member
  • *****
  • Posts: 1564
Re: Cheese For The Snowbirds.
« on: October 11, 2017, 06:26:45 PM »
I must try smoking cheese this fall.  It looks so good.
Grand Slam Pro
Weber Summit

Offline Roget

  • Hero Member
  • *****
  • Posts: 1167
Re: Cheese For The Snowbirds.
« Reply #1 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:
YCDBSOYA

DBS w/Auberins dual probe PID
Charbroil SRG
Charbroil BigEasy
Grand Hall 3 burner Grill w/rotisserie,smoke tray, & side burner
Blackstone Pizza Oven
Blackstone Flat Top

Offline Pappymn

  • Hero Member
  • *****
  • Posts: 10667
Cheese For The Snowbirds.
« Reply #2 on: October 11, 2017, 07:44:02 PM »
That really looks good


Sent from my iPad using Tapatalk
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline smoker pete

  • Hero Member
  • *****
  • Posts: 1828
    • Smokin' Pete's BBQ Blog
Re: Cheese For The Snowbirds.
« Reply #3 on: October 11, 2017, 08:09:16 PM »
SWEET!!  :thumbup:
MAK 2 Star General - Serial # 2325
Instant Pot Pressure Cooker
Char Broil SRG

Offline TMB

  • Hero Member
  • *****
  • Posts: 9117
  • Toney, Alabama
Re: Cheese For The Snowbirds.
« Reply #4 on: October 12, 2017, 08:53:10 AM »
Love smoked cheese :thumbup:
Member #2
2 SRG's  (infrared)
1 BEESR (ele Big Easy infrared)
1 DC smoker/ charcoal SRG (infrared)
1 Infrared smoker (Home Built pellet smoker)
1 Grill2go ice (infrared)
Rec-Tec smoker
Weber Smokey Joe (Silver)
I HAVE AN INFRARED ADDICTION

Offline bspitt

  • Newbie
  • *
  • Posts: 44
  • GEAUX Tigers!
Re: Cheese For The Snowbirds.
« Reply #5 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

Offline nepas

  • Hero Member
  • *****
  • Posts: 2838
  • Ft Pierce Fl. Member #35
Re: Cheese For The Snowbirds.
« Reply #6 on: October 12, 2017, 03:38:19 PM »
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.
Flint
New Elder Wand with infa red tip.