Little sunday smoked cheese!!
Did some gouda in the smoker!! Little trick to cold smoke cheese I get a single charcoal briquette going then put in the smoke chamber and add my wood chips. About 2 hours of smoke!! Have cold smoked salmon this way as well!! No power used !!https://uploads.tapatalk-cdn.com/202...3cb0b8eea9.jpg
Sent from my SM-G892A using Tapatalk |
Looks gouda
Do you let it age after? I've heard it's better wrapped in plastic wrap for a week or so in the fridge. One of these day's I'm going to try that |
Quote:
|
Quote:
|
Quote:
|
I'll have to try the briquette trick next weekend. Looks good!
|
Besides gouda what other types do you smoke?
Old cheddar ? |
Quote:
|
Quote:
|
1shot that looks awesome!!
Haven't smoked some cheese in years, but I think it's time for getting back into a batch or three... Thx for sharin! :) |
Quote:
|
Quote:
|
Quote:
|
A friend keeps Ontario Farmer papers for me, interesting tid bits in there. Saputo is changing the names of one of it's cheeses because it was deemed offensive and racially insensitive. It followed a process developed by one Edward William Coon in 1926. Move over Uncle Ben. :lol:
Grizz |
We went to Costco this morning and picked up some gouda for the smoker. It looks to be the same as the OP used. I guess I don't have to remove the wax layer?
I'll cut it in 3 like the OP and use the charcoal briquette method. To age it, do you guys just vacuum seal it and keep it in the fridge? How long do you leave it in the smoker? Maybe take half out at 2 hours and leave the other half in for 3 hours? For pellets we have pit boss competition blend. I'll just be working outside (drinking beer) all day. So I thought it would be a good time to pull the smoker out!!https://uploads.tapatalk-cdn.com/202...65c2af3426.jpg Sent from my BAH2-W19 using Tapatalk |
Quote:
I've heard of aged cheese but is there truely any improvements when talking about years in a piece of cheese? I'm not being a smart*****, I truely don't know |
that's got me thinking...never thought about smoking cheese.
|
Quote:
|
Quote:
Funny thing is not even 5 minutes ago I popped 2 ice cube in a glass and Holy they smelled strong. Like not good. I didn't even use them. |
Quote:
There are people who have been known to age cheeses 25 years so there must be something to it if they would invest that much time to it. |
1 Attachment(s)
Here we go again. Our last batch of smoked cheese is almost gone. I'm doing a little more this time. I'll use the same steps as before. But with cherrywood this time instead of Applewood.
Also I'm going to try smoking some water again. But this time only for a half hour. |
Well here we go once again. I've been smoking bacon, cigars, and doobies. I might as well throw on a batch of cheese.
I've only smoked gouda. But today I'm also going to add some cheddar. I got a smoke tube for Xmas so I'll be trying that out. Does anyone have experience with these? https://uploads.tapatalk-cdn.com/202...2263e46cfc.jpg Sent from my SM-G970W using Tapatalk |
On the smoker at 12:45
I can't remember how long I smoked my last batch. I think I'll aim for 2 hours. The smoke seems to be working. https://uploads.tapatalk-cdn.com/202...8bc0e0ebe3.jpghttps://uploads.tapatalk-cdn.com/202...db43e0616e.jpghttps://uploads.tapatalk-cdn.com/202...156cf44ab2.jpg Sent from my SM-G970W using Tapatalk |
In 2-3 weeks that’s gonna be some awesome cheese.
What breeds of cheese? What kind of wood was used for smoke? |
Quote:
Yes that wait time is the worst. I vacuum seal it a day or two after smoking. And then the long wait before I can enjoy it. For wood all I have is pitboss competition blend. I'd like to eventually get a different variety for everything I'm starting to smoke. Like bacon and cheese. But for now that's what I got. Sent from my SM-G970W using Tapatalk |
The cheese is done. I rotated the trays as it smoked. But I should have also been rotating the pieces. It smoked more in the center than on the outside edges. The smoke tube worked really well. https://uploads.tapatalk-cdn.com/202...88c2155cff.jpghttps://uploads.tapatalk-cdn.com/202...a763db03f0.jpg
Sent from my SM-G970W using Tapatalk |
Bacon
Looks great. Question. Are you just cold smoking with the tube I take it or is the smoker also on? I have a smoker now for 4 months and using s lot. |
Quote:
Will be doing 18ish lbs of cheese next days off, typically do 12 months supply once a year |
Quote:
|
All times are GMT -6. The time now is 02:14 AM. |
Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.