Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: nepas on August 23, 2016, 08:24:59 AM
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Got some white & yellow cheddar cheese curds getting some cold apple smoke via my A-Maze-N-Smoker expandable.
(http://i868.photobucket.com/albums/ab242/nepas1/1617%20coldsmoke/curdsch.jpg)
Cool this morning so i best get em smoked.
(http://i868.photobucket.com/albums/ab242/nepas1/1617%20coldsmoke/amaznexp.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/1617%20coldsmoke/curdsch3.jpg)
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OH YUM..where are you that you are smoking cheese? Too hot in Ohio to do it yet. .☆´¯`•.¸¸. ི♥ྀ.
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Sounds good. Let us all know how they taste.
Art
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OH YUM..where are you that you are smoking cheese? Too hot in Ohio to do it yet. .☆´¯`•.¸¸. ི♥ྀ.
South Florida.
Ya just gotta face due north and hold yer mouth right. :D :D :D
(http://i868.photobucket.com/albums/ab242/nepas1/1617%20coldsmoke/chcurdsm3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/1617%20coldsmoke/curds8.jpg)
I dont use frozen anything when i cold smoke cheese, creates condensation.
(http://i868.photobucket.com/albums/ab242/nepas1/1617%20coldsmoke/curds7.jpg)
:D :D :D :D :D :D :D :D :D :D
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Gotta let em rest for couple hours before you vac seal.
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Great nuggets loveliness.......Man I love the 'curds and Leinie......
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Those look good Rick.
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I want some!
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Poutine time!