Cured Meats & Food Preservation > COLD SMOKING!
Smoked Cheese
HighOnSmoke:
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.
Pam Gould:
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. .☆´¯`•.¸¸. ི♥ྀ.
HighOnSmoke:
--- Quote from: Pam Gould 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. .☆´¯`•.¸¸. ི♥ྀ.
--- End quote ---
Thanks Pam! and great idea on the frogmat. I think I will do that for the game hens I am doing tonight.
TMB:
Looks real god Mike
smoker pete:
Love me some smoked cheese Mike ... great job!! :thumbup:
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