Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: nepas on April 03, 2014, 05:12:50 PM
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I must missed that chapter on you can't cold smoke cheese above 50*
Using my Amznps with apple inside my GMG DC
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/amzndc.jpg)
Bring in the Bradley to the cold smoking event.
The GMG nor the Bradley have any power or heat running.
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/coldelivery.jpg)
High today was 88* so i did use some ice in the Bradley to keep the temp down.
Chees today is.
Cabot Alpine blend 2ea
Cabot white oak cheddar 2ea
Swiss 2 ea
Sharp cheddar 2 ea
X Sharp 2 ea
1 Philly cream cheese.
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/DSC01940.jpg)
Natural air draw pulls the cold smoke into the Bradley, vent 100% open.
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/csch68.jpg)
2.5 hours later, resting before vac sealing. The cream cheese will just get plastic wrap.
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/csch69.jpg)
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I was just telling my wife that it was too hot to do cheese this time of year. NOT NOW.. Thanks
for posting this Rick. I am definitely going to try doing some more this weekend. Suppose to be in the
low 70's and I do have some ice on hand if I need it. Your cheese looks like it is going to be good. Never
thought about doing Philly cream cheese but willing to try anything once.
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Great looking bricks of smoked cheese. ;)
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cheese took on some great smoke color. excellent idea rick.
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Looks great Rick nice colour .
it is an interesting set up .
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Looks like a great batch.
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The Bradley insulation and some ice does make it into a small cooler ;)
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That is some good looking cheese.
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If there's a will there's a way, good job ;D
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These will be ready for my Army brat daughter in 3 weeks to take back to OK
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/sealchse.jpg)