Since Momma was nice enough to bring home to me. I just gotta smoke it, temp outside is 54*, NO wind perfect day to smoke.
Here's every body waiting to get HAPPY HAPPY HAPPY at the Pecan Smoke party.
Rack #1
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003737.jpg)
Rack #2
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003738.jpg)
My Homemade COLD Smoke Adapter which is keeping everything right at 63* For $120 I can build a lot of these babies!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003740.jpg)
Nice looking cheese 10.5 what kinds are they.
I am on a business trip right now and I have brought the last batch I smoked in Jordan and it is already gone. The night before I left I smoked some more and they should have riped by the time I get back ther. Cant wait.
HR
HR they are as follows:
Rack #1
Hot pepper and Monterey Jack (MJ), Horseradish MJ, Salsa MJ, Garlic MJ and Mozzarella String Cheese
Rack #2
Provolone, Swiss, Munster, Mild Cheddar, Farmers and Mozzarella
Rack #3
Ice in a Tin Foil Boat!!! :D ;D ;D
Quote from: Tenpoint5 on October 27, 2009, 11:36:44 AM
HR they are as follows:
Rack #1
Hot pepper and Monterey Jack (MJ), Horseradish MJ, Salsa MJ, Garlic MJ and Mozzarella String Cheese
Rack #2
Provolone, Swiss, Munster, Mild Cheddar, Farmers and Mozzarella
Rack #3
Ice in a Tin Foil Boat!!! :D ;D ;D
Tenpoint 5.
I had 5 out of 6 right on rack #1 and 5 out of 5 right on the second. But that third rack threw me totally off. ::) ::) :D
HR
Looks good 10.5. I should be pulling mine out of wraps this weekend,can't wait to try them. Sorry did not take pics. !0.5 where you at? Must be close to me,seems like every time you post weather it is close to what I am getting. I am in Minnesota.
I'm in NE Iowa half way between Dubuque and Cedar Rapids.
Good looking cheese 10.5 and a nice variety. If you're gonna burn those bisquettes, might as well load up the smoker! I did 8 pounds of assorted cheese last time.
My wife's girlfriend was here for dinner last Sunday. I sent her home with a doggy bag of thin sliced smoked pork loin and a pound of smoked mozzarella. Her son (25) manages a small restaurant. He loved the stuff and now wants to get a smoker. I think I'm causing trouble. ;)
Quote from: ArnieM on October 27, 2009, 12:01:08 PM
My wife's girlfriend was here for dinner last Sunday. I sent her home with a doggy bag of thin sliced smoked pork loin and a pound of smoked mozzarella. ;)
Arnie the next you will have 9 women towering over you demanding that you smoke for their get together. ;D ;D ;D
HR
Hmmm. Nine women? I'm getting old. I'd probably have to hold it down to seven. ;D
The Pecan Party is Going On!!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003741.jpg)
I'll have to try pecan next time. I used apple with a bit of hickory last time.
I just ordered up 120 packs each of hickory, apple and mesquite from Amazon. $39.96 each, no shipping or tax. I should be set for a while. I still have apple, pecan, hickory and most of a 120 count box of oak left. I could probably smoke a Volkswagen ;D
Party is over every one is all vac sealed up and in the fridge. Here is what they looked like coming out.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003742.jpg)
Kinda had some splainning to do, it went like this. Momma came around the corner when I was heading to the garage fridge put the hands on the hips and said
"What do you think your doing?"
I calmly said "No you can't have any, I don't even get any. They have to hang out in the fridge for 10 days unless you want to taste something like licking an ashtray."
"REALLY??"
"Yes Dear, Really"
"You didn't do that last time"
"Yes I did, Last time I did Pepper Jack and you don't like Pepper Jack so you just didn't pay attention."
"Fine, I get to open the first package when its ready, Did you mark the calendar?"
"Not yet but you can do the honors"
" Don't be a Smart A**"
All that cheese looks mighty good. I really like the MJ, all of them.
Your wife kinda sounds like mine, almost word for word. :D
Mine sounds just the opposite, she always says she has no pallet but to smoked salmon and shrimps. Kinds expensive aint it?
HR
10.5 - You may have to get a fridge with a time lock on it. I did my last batch on 1 Oct. Since then, I've eaten some and gave some away. I still have 3 or 4 pounds left. I keep telling myseld "It's getting better every day ..." :D
10.5,
Here is where I have a definite wife advantage over you. When I'm smoking anything my wife is right beside me helping along the way. She knows about curing meat. She knows about proper trimming. She knows about the 10 day wait on cheese. She doesn't touch either machine. Not because I don't think she can't do it but because she leaves that part to me. Other than that part, she is right there every step of the way. Saves a lot of those conversations you just posted. Besides we don't have kids so it's something we enjoy doing together.
KyNola
Quote from: KyNola on October 27, 2009, 04:07:43 PM
10.5,
Here is where I have a definite wife advantage over you. When I'm smoking anything my wife is right beside me helping along the way. She knows about curing meat. She knows about proper trimming. She knows about the 10 day wait on cheese. She doesn't touch either machine. Not because I don't think she can't do it but because she leaves that part to me. Other than that part, she is right there every step of the way. Saves a lot of those conversations you just posted. Besides we don't have kids so it's something we enjoy doing together.
KyNola
Ya Ya Ya you love to rub it in dont you Ky. :D :D
HR
Quote from: OU812 on October 27, 2009, 03:14:24 PM
All that cheese looks mighty good. I really like the MJ, all of them.
Your wife kinda sounds like mine, almost word for word. :D
I think they are clones of "Chatty Cathy".......you pull the string and they alllllll sound alike.
10.5 That is a bunch of cheese, and looks great. If my temp ever gets low enough, I will be smoking some.
Ky, you must be a very lucky man - or a liar ;D
Quote from: KyNola on October 27, 2009, 04:07:43 PM
10.5,
Here is where I have a definite wife advantage over you. When I'm smoking anything my wife is right beside me helping along the way.
My wife is right behind me saying "Close the damn deck door. The smoke is coming in the house!"
She knows about curing meat.
My wife gets pre-packaged bologna.
She knows about proper trimming.
I can't get mine to trim my hair.
She knows about the 10 day wait on cheese.
Well, I label it with "Poisonous if eaten before ..."
She doesn't touch either machine.
I only have one machine. She said "It's raining out and you didn't cover that thing."
Not because I don't think she can't do it but because she leaves that part to me. Other than that part, she is right there every step of the way.
As I said, lucky man.
Saves a lot of those conversations you just posted. Besides we don't have kids so it's something we enjoy doing together.
We have two kids, out of the house, finally. Now, they just stop by every week looking for food and money.
KyNola
I'm happy for you Ky.
Quote from: classicrockgriller on October 27, 2009, 04:59:45 PM
10.5 That is a bunch of cheese, and looks great. If my temp ever gets low enough, I will be smoking some.
Well CRG, if it doesn't cool down, load that smoker up and head my way. I can hook ya up with lots of good cheese and I even have an outlet you can use to smoke it! Heck, leave the smoker home, you can use mine. ;D
Thanks HS, but in 1 and 1/2 weeks my A$$ is gone to the deer camp.
Just over 3 weeks for me. Nov 21st the fun begins! ;D
10.5,
It all looks awesome!
The Horseradish MJ sounds really interesting, have you ever tried it before?
Carolyn
Quote from: KyNola on October 27, 2009, 04:07:43 PM
10.5,
Here is where I have a definite wife advantage over you. When I'm smoking anything my wife is right beside me helping along the way. She knows about curing meat. She knows about proper trimming. She knows about the 10 day wait on cheese. She doesn't touch either machine. Not because I don't think she can't do it but because she leaves that part to me. Other than that part, she is right there every step of the way. Saves a lot of those conversations you just posted. Besides we don't have kids so it's something we enjoy doing together.
KyNola
My wife is behind me yelling thru the door. She thinks curing meat is something they did in the early Bible days. Only thing she can trim proper is her finger nails, and someone else does that. If she had to wait 10 days on anything she would get in her car and go get it. She does not touch my machines, nor hers (vac, dishwasher, washing, etc). She knows she can't do it and never wanted to try. Other than that, she's right there naggin grippin. And we have too much conversation.
Quote from: HawkeyeSmokes on October 27, 2009, 06:13:38 PM
Just over 3 weeks for me. Nov 21st the fun begins! ;D
Fun begins for me on the 19th after work....will probably be wandering past your place sometime around 6am, unless I decide to stop by a buddies place in black river falls for a late breakfast, then I probably wont make it up to Glidden until late afternoon. Its about 11 hours for me with a stop in Kenosha for a couple of hours, but for some reason it always take about 18 or 19 with a few stops..... ;D gotta stop at the cheese place, buddy likes to stop at the casino, gotta stop for food.....
SIA
so at 63 degrees how long do you apply the smoke to the cheese ?
SIA, you hunt that far from home?
Oh yeah great looking cheese Chris. I am going to have to smoke some up after my cheese head trip.
SIA
Quote from: dbrown1 on October 27, 2009, 08:11:14 PM
so at 63 degrees how long do you apply the smoke to the cheese ?
Most use the 2 hr range
Quote from: classicrockgriller on October 27, 2009, 08:12:44 PM
SIA, you hunt that far from home?
I grew up in Wisconsin and lived there the first 25 years of my life. So I go back every year and hunt with family. Its a big money and time investment when I can hunt 40 minutes from my house or down with BigJohnT but its worth it to go up and spend 9 days with family and friends (most of which I would probably only see every 5 years at the family reunion otherwise). I also like to go up and help by FIL since he is getting older. Of course is not like the ba-zillion days you get to go hunting ;D ;D
SIA
Hi db,
Quote from: dbrown1 on October 27, 2009, 08:11:14 PM
so at 63 degrees how long do you apply the smoke to the cheese ?
I did my last one about 2:20 at about that temp. I think I'll go for longer the next time. So far, I'd say that the cooler the temp, the longer the smoke. But I'm no expert on the subject.
Just do it. Make notes. See how you like it and adjust from there.
I have put up to four hours of smoke on cheese.
I ended up putting 2:40 on it. Had a puck or two that didnt want to advance when they was supposed too. Probably needs some cleaning in there. But I was standing right there for one and it never even tried to advance on its own. So I did it manually.
Wow, that looks great! How'd they taste?
Quote from: DjSaneR on October 29, 2009, 07:05:39 AM
Wow, that looks great! How'd they taste?
You can't eat the cheese yet. The general rule is plastic wrap or vac bag and put in the fridge for at least 10 days. I have been doing more.
They say that the cheese, right out of the smoker, tastes like licking an ashtray. I can't say I've tried either ;D