Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: nepas on October 22, 2014, 05:48:34 PM
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Found a cheese place. My wife likes the Swiss so we got 2.5 lbs. Had them slice a few thicker about 3/16"
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/apsmoswiss.jpg)
Square A-Maze-N with apple pellets in my Bradley.
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/appell.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/apsmoswiss1.jpg)
Cheese was smoked yesterday.
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/asmoswiss.jpg)
Vac sealed today. I put wax paper between the slices, hop it dont stick, should have used some satin pack sheets.
Hide away time for a couple months
(http://i868.photobucket.com/albums/ab242/nepas1/2014cheese/asmoswiss3.jpg)
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Looking good!!
Art
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Looks good. Never tried smoking cheese sliced.
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Looks real good Rick!
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Lord don't let Kimmie know about this, cause when we visit you guys she's gonna some
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Looks good Rick!
Great color on it already.
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Can already taste it ;D
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Very interesting idea - 3/16" thick slices would smoke to the same intensity of flavor much quicker than a thicker block. I would think that the lower time in the smoker would mean less sweat, and require less time aging to mellow the smoke flavor throughout the cheese.
Plus, individually smoked slices would provide a beautiful presentation on a cheese tray with each individual tidbit exhibiting smoke color.
It will be interesting to see how the flavor develops.
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Lord don't let Kimmie know about this, cause when we visit you guys she's gonna some
No worries Tommy. I have other vac sealed smoked cheese thats going on 4 months now ;D
Thanks Y'all
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Great idea, sliced cheese..have to try that..it's getting cold enough to start smoking cheese again..gotta stock up and go for it for Thanksgiving and Christmas. Pam .☆´¯`•.¸¸. ི♥ྀ.
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That looks great, never tried smoking sliced cheese, I will have to give that a try. ;)