Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: muralboy on November 08, 2015, 01:17:26 PM

Title: Mixing it up
Post by: muralboy on November 08, 2015, 01:17:26 PM

Another 10 lbs of cheese - this time trying a few different types. Dubliner,, Guyuerre, Maytag blue cheese and a cranberry cheddar.  Have a few wedges of Gouda just for good measure.

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Title: Re: Mixing it up
Post by: teesquare on November 08, 2015, 01:22:18 PM

I love the Dubliner with a nice fruitwood smoke....and a cold adult beverage... ;) ;D

Title: Re: Mixing it up
Post by: muralboy on November 08, 2015, 01:24:46 PM

Forgot to mention. - apple and cherry wood smoke, hickory lump charcoal as fuel in smoke daddy cold smoker

Title: Re: Mixing it up
Post by: teesquare on November 08, 2015, 01:37:23 PM

Quote from: muralboy on November 08, 2015, 01:24:46 PM

Forgot to mention. - apple and cherry wood smoke, hickory lump charcoal as fuel in smoke daddy cold smoker

Nice combination.

Title: Re: Mixing it up
Post by: sliding_billy on November 08, 2015, 01:41:05 PM

And now the hard part begins... waiting.

Title: Re: Mixing it up
Post by: muralboy on November 08, 2015, 05:07:28 PM

2.5 hours of smoke.  Little surprised at how readily the dubliner took the smoke.  Got dark fast.  Vac-sealed and in the fridge.  Now the agonizing wait.

I did taste a little of the blue cheese.  Think I'm going to like it.



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Title: Re: Mixing it up
Post by: spuds on November 08, 2015, 05:42:21 PM

You'll be eating well MB,very nice!

Title: Re: Mixing it up
Post by: muebe on November 08, 2015, 08:41:34 PM

Nice!