Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: HighOnSmoke on February 03, 2017, 11:04:03 AM
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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.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-NbbhXLV/0/L/Smk%20Cheese%20020317-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-NbbhXLV/A)
I pulled the cheese after 2 hours and 30 minutes. I will let it rest for about 2 hours and then vacuum seal.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-sDLTzNB/0/L/Smk%20Cheese%20020317-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-sDLTzNB/A)
Once vacuum sealed I will let them go for at least 30 to 45 days before opening.
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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. .☆´¯`•.¸¸. ི♥ྀ.
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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. .☆´¯`•.¸¸. ི♥ྀ.
Thanks Pam! and great idea on the frogmat. I think I will do that for the game hens I am doing tonight.
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Looks real god Mike
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Love me some smoked cheese Mike ... great job!! :thumbup:
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Nice job on the cheese.
As far as fog mat in my air fryer I don't see the need as it is very easy to clean. It does not use what looks like a screen on the bottom but instead it is a pan with holes in it.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Air%20Fryer/17-2-1-eggrolls%20-2_zpslfv41f7h.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Air%20Fryer/17-2-1-eggrolls%20-2_zpslfv41f7h.jpg.html)
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Art my pan has a wire screen on the bottom. I wished it was like yours. It is usually clean. I just finished
a small amount of "practice" sweet potato fries. No photos, they are all gone! ;)
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-bf7SRkH/0/L/Smk%20Cheese%20020317-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-bf7SRkH/A)
For info I cooked the sweet potato fries at 355 for 15 minutes, shaking the basket twice.
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The smoked cheese looks good Mike.
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I need to do some smoked cheese. Just like Mike!
Art
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I need to do some smoked cheese. Just like Mike!
Art
Yep and with a beer ;D
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Art my pan has a wire screen on the bottom. I wished it was like yours. It is usually clean. I just finished
a small amount of "practice" sweet potato fries. No photos, they are all gone! ;)
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-bf7SRkH/0/L/Smk%20Cheese%20020317-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-bf7SRkH/A)
For info I cooked the sweet potato fries at 355 for 15 minutes, shaking the basket twice.
Mike..mine is like Savannah's with the holes in the bottom..wish I had the grate for mine..therefore the frogmats..go figure. I had the frogmats form the last Gathering in Georgia. .☆´¯`•.¸¸. ི♥ྀ.
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Art my pan has a wire screen on the bottom. I wished it was like yours. It is usually clean. I just finished
a small amount of "practice" sweet potato fries. No photos, they are all gone! ;)
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-bf7SRkH/0/L/Smk%20Cheese%20020317-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Cheese-02-03-2017/i-bf7SRkH/A)
For info I cooked the sweet potato fries at 355 for 15 minutes, shaking the basket twice.
Well Mike if the pan is usually clean or easy to clean why would you want a different one. I was thinking a pan like yours would provide better air flow but there I go again, thinking. :)
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It has good air flow. But food really sticks to this wire mesh even if I oil them. I did use a small frogmat when I cooked the sweet potato fries and it was easy to clean.
The stuff you see on this screen just washed off. Normally I have to scrub. So we will see how it goes.
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Good to know and thanks.
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Nice looking cheese Mike!
I've got a batch going as we speak!
This will be the coldest temp that I've cold-smoked cheese. 36F Hopefully all will be ok. 8)
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Mike..I find that with screens I just cover with hot water and a couple drops of Dawn dish soap and let sit till it's time to do dishes..it comes right off..no scrubbing needed...hope it helps. .☆´¯`•.¸¸. ི♥ྀ.
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Mike..I find that with screens I just cover with hot water and a couple drops of Dawn dish soap and let sit till it's time to do dishes..it comes right off..no scrubbing needed...hope it helps. .☆´¯`•.¸¸. ི♥ྀ.
Never have had problems cleaning the frogmats. Normally I will just throw them in the dishwasher. ;)
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Your smoked cheese looks great ;D, sad I never got mine done before winter :-[
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Your smoked cheese looks great ;D, sad I never got mine done before winter :-[
I think winter is the best time becasue it is easier to cold smoke cheese of course that is in Georgia and below the snow line. :)
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I believe cold smoking of cheese works only between 33F up to 90F. Too cold and smoke won't penetrate, too warm and she melts! ;D
I usually cold smoke cheese when it's around 50F and for two hours. I did a batch yesterday @ 36F so i smoked for three hours.
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Great looking cheese Gene! That is going to be good!
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I usually do not smoke cheese because I never get really good results. OK smoked but that's it.
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot. ;D
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I usually do not smoke cheese because I never get really good results. OK smoked but that's it.
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot. ;D
Savannah..just do it.. .☆´¯`•.¸¸. ི♥ྀ.
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I usually do not smoke cheese because I never get really good results. OK smoked but that's it.
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot. ;D
Savannah..just do it.. .☆´¯`•.¸¸. ི♥ྀ.
Pam is right Art! Never argue with a woman! Besides any of us can help you get a good batch!
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I usually do not smoke cheese because I never get really good results. OK smoked but that's it.
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot. ;D
Savannah..just do it.. .☆´¯`•.¸¸. ི♥ྀ.
Pam is right Art! Never argue with a woman! Besides any of us can help you get a good batch!
So would like my address for shipping??? ;D
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I usually do not smoke cheese because I never get really good results. OK smoked but that's it.
I get better flavor buying it but you guys are inspiring me to give smoking cheese another shot. ;D
Savannah..just do it.. .☆´¯`•.¸¸. ི♥ྀ.
Pam is right Art! Never argue with a woman! Besides any of us can help you get a good batch!
So would like my address for shipping??? ;D
Shipping? I'm putting your address on my adoption papers! :D
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Savannah..if I can do it..so can you..ask TLG, he loved it at one of the gatherings...he used it to stuff mushrooms with. .☆´¯`•.¸¸. ི♥ྀ.
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Your smoked cheese looks great ;D, sad I never got mine done before winter :-[
I think winter is the best time becasue it is easier to cold smoke cheese of course that is in Georgia and below the snow line. :)
Not so well when it is below freezing, warning up I hope soon 8)
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I did some a month ago in the SRG with AMZNP smoked for 3 hours. Outside temp was 18 to 21 degrees, inside the SRG it was between 55 and 79 degrees. Worked fine, cheese had nice color. I did Colby and pepperjack. Personally I didn't really care for the Colby. Maybe should have left it for more than 4 weeks or maybe should have smoked for less time. Used Apple pellets.
I have 6 pounds of cheese waiting for smoke right now. Gouda, Horseradish Cheddar, Jalapeno and Habanero Jack, Muenster, Havarti, Cheddar Jack, Pepper jack, Extra sharp Cheddar, Sharp Cheddar, and Medium Cheddar.
If anyone has any suggestions I'm all ears, as this will only be my second time smoking cheese.
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I did some a month ago in the SRG with AMZNP smoked for 3 hours. Outside temp was 18 to 21 degrees, inside the SRG it was between 55 and 79 degrees. Worked fine, cheese had nice color. I did Colby and pepperjack. Personally I didn't really care for the Colby. Maybe should have left it for more than 4 weeks or maybe should have smoked for less time. Used Apple pellets.
I have 6 pounds of cheese waiting for smoke right now. Gouda, Horseradish Cheddar, Jalapeno and Habanero Jack, Muenster, Havarti, Cheddar Jack, Pepper jack, Extra sharp Cheddar, Sharp Cheddar, and Medium Cheddar.
If anyone has any suggestions I'm all ears, as this will only be my second time smoking cheese.
Apple to me is pretty strong, especially on cheese. I have used apple before and I like it, but I only left the cheese in for 2 hours max. One of the batches I did before that was 3 plus hours with apple and it was too smokey for us. This batch I just did I smoked it with hickory and I personally find it is a mellower flavor so I feel safe going over 2 hours. A lot of it is trial and error. I'd much rather under smoke and adjust the next time instead of doing it the other way around as I have done in the past. Just my 2 cents worth, hope it helps.
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Thanks Mike. Yeah the smoke on the Colby seemed strong to me. However it didnt bother me with the pepperjack.
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If anyone has any suggestions I'm all ears, as this will only be my second time smoking cheese.
I never just take cheese out of the package and stick it in a smoker. I let it sit out for an hour or so on a rack to dry on the outside just a bit. This helps control smoke absorption and more importantly can help keep the cheese from sweating.
Ambient temperature makes all the difference in the world as far as how long to smoke cheese. The warmer it is, the quicker cheese will absorb smoke. In warmer weather you may only need 30 - 45 minutes. In colder weather it may need a couple hours.
Monitor your pit temp and try to keep it at or below 80° F. Cheese can handle up to about 90°, but starts to sweat and THAT can ruin your cheese. If your cheese sweats, then you will need to eat it sooner rather than later as it can develop a grainy texture. I avoid smoking cheese if it's much above about 70°.
The #1 piece of advice I can give for smoking cheese USE YOUR NOSE to check to see if it's smokey enough for your taste. Take a piece off and away from the smoker and give it a smell.
Letting the cheese age/ripen after smoking for at least a few weeks allows the smoke flavor to disperse throughout the cheese and mellow. BUT do NOT be afraid to break into the cheese sooner if you want. The smoke will be more concentrated on the outside. There are no rules.
My favorite woods are Apple & Hickory. As Mike mentioned, Apple is definitely a heavier, perfumier smoke than hickory and needs less smoking time.
I like coating Gouda and Cheddar with paprika before smoking it. It just adds a little something something more to it.
I also like to coat Swiss cheese with caraway seeds before smoking. The cheese needs to be room temp so you can push the seeds in, then chill it back down before smoking.
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In keeping with Tent's suggestions...I have used cracked black pepper, red pepper flake, and a few other things. With eh right cheese...maybe you can try some mixed Italian herbs, Cajun seasoning ( the no slat variety would be my choice ) or others that you like.
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Thanks Tent and Tee. I did let them sit out for about an hour before I put them on to smoke. I only have apple, mesquite and Pitmasters choice the Cherry, Hickory, Maple blend for pellets. Thinking I'm going to try the Pitmasters Choice.