Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: nepas on September 06, 2013, 05:17:56 PM
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Did 2 small blocks and some cheddar curds.
Using the AMZNPS with apple.
I dont use ice, creates condensation on the cheese.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/cchcurd.jpg)
Hot out so i needed to separate the smoke generator from the side of the smoker for air flow.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/cchcurd1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/cchurd02.jpg)
Cool to room temp
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/cchurd03.jpg)
Using ziplock vac bags, way cheaper.
(http://i868.photobucket.com/albums/ab242/nepas1/2013%20cheese/cchurd04.jpg)
Longer the cheese sits the better.
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That is a beautiful thing. Give me a plate of those curds and cue up the line from the Simpson's... "Homer, have you been up all night eating cheese?"... "I think I'm blind."
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Great Job Rick, nice color and nothing better than Smoked curds !!
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Nice looking cheese nepas!!! I never did curds but will as soon as we get cooler weather. Don
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Excellent looking cheese, and I used your method of separating the smoke generator from the tower - kept it 20F cooler than the last time I did cheese at the same outdoor ambient temperature. Thanks for that tip - worked great
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Nice color you got on them :)
Mike
Sent from my iPhone 5 using Tapatalk which will only let me upload 6 pics only. STUPID UPDATE!!
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Yeah. That is something I really want to do. I have wanted to smoke some sharp chedder but it's been too warm here lately. So I am wondering what temp I need to be below to cold smoke cheese. I recently built a cold smoker box out of a gutted microwave (overkill but all I had available) to smoke salmon. I could not keep the temps down using the Bradley biscuit burner and I was getting the “boogers” on salmon. When it was an ambient 70° the Bradley would get into the high 130’s with just the biscuit burner on. This setup allows me to stay as low as 80° with an ambient of 67°. Is that cool enough for cheese? Thanks.
(http://www.deansmiley.com/Files/cold%20smoker.jpg)
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Take those curds and make some poutine
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Looks like a great setup, wing!
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Looks like a great setup, wing!
Thanks. A bit more than I needed I think, but now that it's done I'd like to smoke some cheese. Do you think 80 is too hot? And how much smoke do you put on? Thanks.
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I'm still kind of new to smoking, but I've read that 90F is not too bad when you want the cheese to take up good smoke. Some smoke for an hour, but I really like the intense ashy smoky flavor so I do 2 hours of pecan, which is a delicate but delicious smoke on cheese. In fact, I don't mind the ashtray flavor of freshly smoked cheese, but that is probably because I'm losing my sense of smell as I age ;D
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Some smoke for an hour, but I really like the intense ashy smoky flavor so I do 2 hours of pecan, which is a delicate but delicious smoke on cheese.
Okay, here is the plan. I'm going to get the cheese today and smoke tomorrow. I'm going to use apple and make two trays, a 1-hour and a 2-hour. And in a month or so we will test. Thanks for the help.
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Best of luck Wingman - apple wood is good!
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80F should be fine. Once you get past 90F the cheese will start melting pretty quickly and lose oil.
You can also smoke the cheese late at night or early morning when it is a bit cooler outside.
And keep the Bradley cabinet out of direct sunlight. That will heat things up quickly.
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So it was so cool this morning that I didn't need the cold smoker box; but I built it so I was gonna' use it. You know how that goes. In went two pounds each of Cabot Seriously Sharp and Pepperjack along with some Swiss that my wife wanted to try. They are now vac-sealed and at rest in the back of the fridge. I see what everyone means about the ashtray. The odor was dead on. I will report the results when we have some. Thanks for the help, guys.
I should have started a new thread; I feel like I hijacked this one. Sorry Nepas. But also, thank you, Nepas, for my jump-start.
(http://www.deansmiley.com/Files/cheese%20smoke.jpg)
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Wingman
No worries bout any hijack. Its all cold smoked goodness.
Looking good.
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Looks good Rick! I need to smoke some. My smoked cheese stock is depleted.
I'm still kind of new to smoking, but I've read that 90F is not too bad when you want the cheese to take up good smoke.
Like Muebe said, the problem with 90° or higher is it will start sweating oil, and that creates two potential problems.
1) The oil can take on a kerosene-like taste.
2) If too much oil sweats out, the cheese can start to crystallize and take on a grainy unpleasant texture after it sits a while.
It's best to keep it at around 80° or below.
Another trick that really helps a lot is to let the cheese sit on a rack at room temp for at least an hour or so to let the outside dry a bit and form a thin rind before smoking it.