Author Topic: Smoked Cheese  (Read 21887 times)

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Offline HighOnSmoke

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Smoked Cheese
« Reply #-1 on: February 03, 2017, 11:04:03 AM »
It was a balmy 45 degrees this morning so I decided to smoke some cheese I picked up the other day.

Cheese after 1 hour and 30 minutes in the Grid Iron. I am using the small Amazen tube with hickory pellets.
Cheese from left to right: Mild Cheddar, Swiss, X-tra Sharp Cheddar and Medium Cheddar. 8 ounce blocks
cut in half.


I pulled the cheese after 2 hours and 30 minutes. I will let it rest for about 2 hours and then vacuum seal.


Once vacuum sealed I will let them go for at least 30 to 45 days before opening.

Mike

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Offline Pam Gould

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Re: Smoked Cheese
« on: February 03, 2017, 11:06:04 AM »
Looking good Mike..I am gonna cut up a frogmat for inside of my air fryer.  Saw it somewhere..I have a few of them.   .☆´¯`•.¸¸. ི♥ྀ.
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Offline HighOnSmoke

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Re: Smoked Cheese
« Reply #1 on: February 03, 2017, 11:27:07 AM »
Looking good Mike..I am gonna cut up a frogmat for inside of my air fryer.  Saw it somewhere..I have a few of them.   .☆´¯`•.¸¸. ི♥ྀ.

Thanks Pam! and great idea on the frogmat. I think I will do that for the game hens I am doing tonight.
Mike

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Offline TMB

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Re: Smoked Cheese
« Reply #2 on: February 03, 2017, 12:10:23 PM »
Looks real god Mike
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Offline smoker pete

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Re: Smoked Cheese
« Reply #3 on: February 03, 2017, 12:48:14 PM »
Love me some smoked cheese Mike ... great job!!  :thumbup:
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Offline Savannahsmoker

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Re: Smoked Cheese
« Reply #4 on: February 03, 2017, 12:56:46 PM »
Nice job on the cheese.
As far as fog mat in my air fryer I don't see the need as it is very easy to clean. It does not use what looks like a screen on the bottom but instead it is a pan with holes in it.

Art

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Offline HighOnSmoke

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Re: Smoked Cheese
« Reply #5 on: February 03, 2017, 02:06:48 PM »
Art my pan has a wire screen on the bottom. I wished it was like yours. It is usually clean. I just finished
a small amount of "practice" sweet potato fries. No photos, they are all gone!  ;)



For info I cooked the sweet potato fries at 355 for 15 minutes, shaking the basket twice.
Mike

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Offline TentHunteR

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Re: Smoked Cheese
« Reply #6 on: February 03, 2017, 02:41:49 PM »
The smoked cheese looks good Mike. 

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Offline ACW3

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Re: Smoked Cheese
« Reply #7 on: February 03, 2017, 02:54:12 PM »
I need to do some smoked cheese.  Just like Mike!

Art
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Offline Savannahsmoker

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Re: Smoked Cheese
« Reply #8 on: February 03, 2017, 03:18:31 PM »
I need to do some smoked cheese.  Just like Mike!

Art
Yep and with a beer  ;D
Art

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Offline Pam Gould

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Re: Smoked Cheese
« Reply #9 on: February 03, 2017, 03:26:25 PM »
Art my pan has a wire screen on the bottom. I wished it was like yours. It is usually clean. I just finished
a small amount of "practice" sweet potato fries. No photos, they are all gone!  ;)



For info I cooked the sweet potato fries at 355 for 15 minutes, shaking the basket twice.
Mike..mine is like Savannah's with the holes in the bottom..wish I had the grate for mine..therefore the frogmats..go figure. I had the frogmats form the last Gathering in Georgia.  .☆´¯`•.¸¸. ི♥ྀ.
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Offline Savannahsmoker

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Re: Smoked Cheese
« Reply #10 on: February 03, 2017, 04:28:46 PM »
Art my pan has a wire screen on the bottom. I wished it was like yours. It is usually clean. I just finished
a small amount of "practice" sweet potato fries. No photos, they are all gone!  ;)



For info I cooked the sweet potato fries at 355 for 15 minutes, shaking the basket twice.
Well Mike if the pan is usually clean or easy to clean why would you want a different one.  I was thinking a pan like yours would provide better air flow but there I go again, thinking. :)
Art

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Offline HighOnSmoke

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Re: Smoked Cheese
« Reply #11 on: February 03, 2017, 05:09:21 PM »
It has good air flow. But food really sticks to this wire mesh even if I oil them. I did use a small frogmat when I cooked the sweet potato fries and it was easy to clean.
The stuff you see on this screen just washed off. Normally I have to scrub. So we will see how it goes.
Mike

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Offline Savannahsmoker

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Re: Smoked Cheese
« Reply #12 on: February 03, 2017, 05:38:17 PM »
Good to know and thanks.
Art

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Offline hikerman

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Re: Smoked Cheese
« Reply #13 on: February 04, 2017, 04:02:34 PM »
Nice looking cheese Mike!
I've got a batch going as we speak!
This will be the coldest temp that I've cold-smoked cheese. 36F  Hopefully all will be ok. 8)