Cured Meats & Food Preservation > COLD SMOKING!

Cheddar Cheese Cold Smoking w/ A-Maze-N-Tube Smoker

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terryk:
Well the old A-Maze-N-Tube Smoker did an excellent job cold smoking some medium cheddar.  Two hours with some apple pellets in the Traeger along with some blocks of ice to keep things really cool.  The hardest part is waiting the weeks they recommend before sampling  :(  Some Colby and more cheddar are on the agenda for this weekend.   :)

CDN Smoker:
I was going to ask how you managed to keep the cheese from melting.

Hope it works out.

ACW3:
I have used the ice cube trick when it was really too hot to cold smoke.  It worked.  I now try to wait until the weather gets much colder and then I go buy up a load of cheese and cold smoke it all at once.  After I vacuum seal it comes the "waiting time".  I make enough so that I almost always have cold smoked cheese available year round.

Be sure to try different fruit woods for cold smoking your cheeses. 

Art

muebe:
I say wait at least a month. The first week or two the smoke on the cheese tastes like an ash tray IMHO. It needs time to be absorbed by the cheese. It will darken over time and take on a deeper color. I have had smoked cheese that was vac sealed well over a year old that tastes just fantastic.

sliding_billy:
Looking forward to the results.

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