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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Cold Smoking => Topic started by: neocostical on March 17, 2011, 05:11:05 PM

Title: creosote cheese
Post by: neocostical on March 17, 2011, 05:11:05 PM
I just got done smoking some pepperjack cheese and it tasted like creosote.  I have a Bradley smoke generator mounted on a proofer.  I have two large vents that were both 100% open.  I could use a little help, this is the second time that this has happened...  thanks
Title: Re: creosote cheese
Post by: howlin on March 17, 2011, 05:23:44 PM
did you let it sit for a few weeks after smoking?it helps to mellow out the flavor.
Title: Re: creosote cheese
Post by: bears fan on March 17, 2011, 05:48:53 PM
Howlin has you pointed in the right direction.  It is a must to let it sit for at least two weeks.  The longer the better.  I food saver it so it doesn't go bad on me.
Title: Re: creosote cheese
Post by: neocostical on March 17, 2011, 06:19:39 PM
thanks guys.  i will foodsaver it. 
Title: Re: creosote cheese
Post by: Quarlow on March 17, 2011, 06:32:31 PM
Aand 2 weeks is minimum. 1 to 2 months is better and I believe NePaSmoker has gone 10 to 12 months.
Title: Re: creosote cheese
Post by: neocostical on March 17, 2011, 07:15:28 PM
how long did you guys smoke your cheese, I only went 40 minutes.....
Title: Re: creosote cheese
Post by: howlin on March 17, 2011, 07:18:53 PM
i just did swiss with 1 hour alder.same with mozz.some use more smoke the harder the cheese the longer the smoke.
Title: Re: creosote cheese
Post by: bears fan on March 17, 2011, 07:24:28 PM
I go 2 hours, but it depends on what you are smoking and how much smoke flavor you like.  Soft cheeses like mozzarella will take smoke more then a cheddar so you don't have to smoke them as long.  You really have to figure it out to your tastes though.  I know some people on the fourm go 3 or 4 hours of smoke because they like a strong smoke flavor.  I like to go middle ground with the smoke.
Title: Re: creosote cheese
Post by: neocostical on March 17, 2011, 07:34:31 PM
thanks for all the tips guys, I cant wait to try it out in a month or two....
Title: Re: creosote cheese
Post by: Indy Smoker on March 17, 2011, 09:09:35 PM
You should be good with the 40 minutes, but you need to be patient.  2 weeks wrapped in the fridge should make you happy
Title: Re: creosote cheese
Post by: ArnieM on March 18, 2011, 07:01:19 AM
My last smoke was 1 hour apple and 40 minutes pecan for a variety of cheese.  They are vac'ed and waiting.

I just opened my last pepper jack from November 1st and it was great.
Title: Re: creosote cheese
Post by: Jim O on March 18, 2011, 07:20:57 AM
I usually do 2 hrs with hickory or apple ,vent wide open, then vac seal for at least 3 weeks.

Good results!

Jim O
Title: Re: creosote cheese
Post by: Reboot on March 20, 2011, 11:03:36 AM
Hi all -

How long will the cheese stay good if vac sealed?
Title: Re: creosote cheese
Post by: OU812 on March 20, 2011, 11:15:18 AM
I dug out some last weekend and it was almost a year old.

Tasted and felt just like it was the day I sealed it.
Title: Re: creosote cheese
Post by: Reboot on March 20, 2011, 11:24:38 AM
You just keep it in the fridge or are you freezing it OU?
Title: Re: creosote cheese
Post by: OU812 on March 20, 2011, 11:36:41 AM
Quote from: Reboot on March 20, 2011, 11:24:38 AM
You just keep it in the fridge or are you freezing it OU?

This block was in the back on the bottom of the fridge.

(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_0943-1.jpg)

You dont want to freeze cheese, it will become dry and crumbly.
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