Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: nepas on October 11, 2017, 04:17:46 PM
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Little windy today so did some various cheeses.
(http://i868.photobucket.com/albums/ab242/nepas1/tsmch.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/tsmch1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/tsmch2.jpg)
Apple pellets via the Amazn 6" grenade for 1.5 hours. I dont use ice as it creates condensation. Keep your vent full open.
(http://i868.photobucket.com/albums/ab242/nepas1/tsmch3.jpg)
Room temp rest for a couple hours, then cheese cloth wrap, brown paper bag and fridge for couple days before vac sealing. Ready in bout 1.5-2 months.
(http://i868.photobucket.com/albums/ab242/nepas1/tsmch4.jpg)
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I must try smoking cheese this fall. It looks so good.
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It's that time of year & yours looks great.
That Dubliner is great smoked. I have done that myself & it goes really fast. :thumbup:
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That really looks good
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SWEET!! :thumbup:
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Love smoked cheese :thumbup:
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Looks great!
A few questions - I know why you room temp (to let it cool down)
Why do you wrap, bag and refridge prior to vacuum seal?
I assume that it can be eaten right away, but sealing for a month or two helps flavor - Is this correct?
Do you keep in the fridge after vacuum seal?
Thanks for your help
BP
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Looks great!
A few questions - I know why you room temp (to let it cool down)
Why do you wrap, bag and refridge prior to vacuum seal?
I assume that it can be eaten right away, but sealing for a month or two helps flavor - Is this correct?
Do you keep in the fridge after vacuum seal?
Thanks for your help
BP
The cheese after smoking is not hot as i dont use heat from my smoker. Only heat is coming from the smoking pellets approx 80-90*
I like to wrap and fridge for a couple days so the smoke mellows some before vac sealing. Sealing helps mellow the smoke. Some folks eat right after or a couple days, I dont, it would be like eating one of my burnt cigars.
If you waxed the cheese you could leave at room temp but i like to fridge. My longest was 2.5 years.
Tip: If you vac sealer has a pulse feature, try to use that instead of a full draw. A full draw can pull the oil out of the cheese.