I hope it improves with age. Smells good. First bite is "hickory-like. It has an aftertaste I don't care for........... :-\
Taste like what? ;) ;D
This is what everyone says. Ive never licked one so I wouldnt know.
(http://www.jewmalt.com/wp-content/uploads/2010/08/ashtray.jpg)
Quote from: 4given on July 04, 2012, 10:52:22 AM
I hope it improves with age. Smells good. First bite is "hickory-like. It has an aftertaste I don't care for........... :-\
how long did you apply smoke?
and how long has it aged so far?
If you tasted it right out of the smoker, that ashtray picture is accurate.
wrap it tight or vac seal it and put it in the bottom drawer of the fridge in the back (outa sight outa mind)
and give it a couple of weeks to a month. it should come together quite nicely.
After I smoke my cheese, I let it set and cool and then give it a little "wipe down". Then I vaccuum seal it, refrigerate it and forget about it for a minimun of 4 months; 6 is even better. Try that and I think you'll love it.
Mike that ashtray picture looks to be from my mother's coffee table :o
Quote from: muebe on July 04, 2012, 11:37:26 AM
Mike that ashtray picture looks to be from my mother's coffee table :o
Oh my :o
Sent from my iPhone using Tapatalk
Sure glad my cigarette days are long gone. :)
Yes I know age should help. I have already smoked some cheese with hickory and I liked the flavor even when it was fresh from the smoker. It got better with age. I have a wee bit left from my first hickory batch that is about 4 months old and REALLY good! It has even changed to a sort of brown color.
I smoked the oak batch for 2 hours. The same day I smoked another batch for 2 hours using a 75% Alder/25% Hickory blend. It is good with a palatable aftertaste but not as strong.
I will be taste testing both batches about once a week to see how it progresses. I wlii be doing another batch using 100% Hickory in the next couple weeks.
Let us know how it turns out.
and if you need help deciding, i can send you my address ::)
I wish i loved cheese! I will take everyone's word for it!
Quote from: rcger on July 04, 2012, 11:34:07 AM
After I smoke my cheese, I let it set and cool and then give it a little "wipe down". Then I vaccuum seal it, refrigerate it and forget about it for a minimun of 4 months; 6 is even better. Try that and I think you'll love it.
4 months!!! :o :o :o :o
I don't think I could do it!
I have some smoked cheese that has been vac sealed for WAY over a year. :)
Quote from: KyNola on July 07, 2012, 06:51:20 PM
I have some smoked cheese that has been vac sealed for WAY over a year. :)
Well since you ain't using it.....maybe a ups shipment this way would make more room for your pastrami ;D ;D
Just sayin.
Quote from: Up In Smoke on July 07, 2012, 07:27:11 PM
Quote from: KyNola on July 07, 2012, 06:51:20 PM
I have some smoked cheese that has been vac sealed for WAY over a year. :)
Well since you ain't using it.....maybe a ups shipment this way would make more room for your pastrami ;D ;D
Just sayin.
I certainly appreciate your offer but between 2 refirgerators with their freezers and a chest freezer I think I'm good to go. I hope so as I have about 10 pounds of cheese to cold smoke if the air temp ever gets below 90. It was only 107 here today. :o Temp inside the Bradley with no heat source at all was 101!
Quote from: KyNola on July 07, 2012, 07:52:14 PM
Quote from: Up In Smoke on July 07, 2012, 07:27:11 PM
Quote from: KyNola on July 07, 2012, 06:51:20 PM
I have some smoked cheese that has been vac sealed for WAY over a year. :)
Well since you ain't using it.....maybe a ups shipment this way would make more room for your pastrami ;D ;D
Just sayin.
I certainly appreciate your offer but between 2 refirgerators with their freezers and a chest freezer I think I'm good to go. I hope so as I have about 10 pounds of cheese to cold smoke if the air temp ever gets below 90. It was only 107 here today. :o Temp inside the Bradley with no heat source at all was 101!
more like cheeze wiz!
Quote from: 4given on July 07, 2012, 05:50:59 PM
Quote from: rcger on July 04, 2012, 11:34:07 AM
After I smoke my cheese, I let it set and cool and then give it a little "wipe down". Then I vaccuum seal it, refrigerate it and forget about it for a minimun of 4 months; 6 is even better. Try that and I think you'll love it.
4 months!!! :o :o :o :o
I don't think I could do it!
4given Last year at the Midwest Smoke Out II I opened a package of 3yr old white cheddar that was smoked and vac sealed for an additional year. That stuff was like butter and was it ever good. I have some 8yr old Sharp Cheddar waiting for this years Smoke Out.
Quote from: Tenpoint5 on July 08, 2012, 06:26:48 AM
Quote from: 4given on July 07, 2012, 05:50:59 PM
Quote from: rcger on July 04, 2012, 11:34:07 AM
After I smoke my cheese, I let it set and cool and then give it a little "wipe down". Then I vaccuum seal it, refrigerate it and forget about it for a minimun of 4 months; 6 is even better. Try that and I think you'll love it.
4 months!!! :o :o :o :o
I don't think I could do it!
4given Last year at the Midwest Smoke Out II I opened a package of 3yr old white cheddar that was smoked and vac sealed for an additional year. That stuff was like butter and was it ever good. I have some 8yr old Sharp Cheddar waiting for this years Smoke Out.
I guess the trick is to just smoke so much cheese that you just can't go through it all!! ;)
Or go at all ::)
Yesterday I smoked some Tillimook Medium cheddar & Tillimook Extra Sharp Vintage White Cheddar, with brand X special mix.
Wonder how long it will last.......... I will try to resist.