Got home last night, thermometer said 49F, I said "close enough"
Cheddar, Sharp Cheddar and Pepper Jack.
Here is the Cheese before:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1994.jpg)
It went in about 2230, I woke up @0130 and the box temp was 99F - The cheese was sweating pretty good. I pulled it after 2:40 of Maple:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1996.jpg)
All vac sealed and ready to wait in the fridge for 10 days:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1997.jpg)
Well done, FLBR! I sure hope it comes out really well for you and the family.
SD
Great job FLBR. Your gonna love it!! Try lining a rack with foil and filling that with ice. dropped my cabinet temp from 90 down to 64. Then you can keep the left over smoke induced Ice cubes for your Mixer.
When it was finished in had kind of an oily sheen on the cheese.
Does that mean it got too hot ?
I'm no cheese expert here but everyhing I have done here in Northern Cal has been at temps below 50 using ice in the bowl has been good . I only do the harder cheeses, Chedder, Romano and Parmesan. They sweat a little but still get the smoke when it is below 50 degrees outside. How long is the Fla. cold snap to continue? My mom in Naples is pissed!
Quote from: FLBentRider on December 03, 2008, 06:29:42 PM
When it was finished in had kind of an oily sheen on the cheese.
Does that mean it got too hot ?
That's a nice batch of cheese. If the weather holds up I'll be doing a batch today.
Reading one of your posts, it does appear you did get a little high. It's best to keep the temperature below 80°F; and 90°F is the highest you want to go.
Some cheese will come out with a sheen after being smoked, but if it feels oily you did get a little too high on the temperature. It's still good, and once you slice it, the oily sheen won't be noticeable.
I always use the cold smoke setup. It's easy to do, and as long as you keep the cabinet out of the sun you will stay at, or within a few degrees above the ambient temperature.
Smokin Soon,
It's over, 77F right now.
Quote from: Smokin Soon on December 03, 2008, 07:04:53 PM
I'm no cheese expert here but everyhing I have done here in Northern Cal has been at temps below 50 using ice in the bowl has been good . I only do the harder cheeses, Chedder, Romano and Parmesan. They sweat a little but still get the smoke when it is below 50 degrees outside. How long is the Fla. cold snap to continue? My mom in Naples is pissed!
SS
We are only at -27 with the wind chill right now...
:D :D ;D
But we really are at -27.
Mike
Quote from: Mr Walleye on December 04, 2008, 01:59:29 PM
We are only at -27 with the wind chill right now...
Is that normal for this time of year there ?
Quote from: FLBentRider on December 04, 2008, 02:22:06 PM
Quote from: Mr Walleye on December 04, 2008, 01:59:29 PM
We are only at -27 with the wind chill right now...
Is that normal for this time of year there ?
Definitely a little colder than normal but the wind has such a major factor in it here. In southern Saskatchewan the land is pretty flat so if there is any wind we get the full benifit of it.
Oh well... it makes ya tougher! ::)
Mike
[/quote]
Oh well... it makes ya tougher! ::)
Mike
[/quote]
When I lived in ND, it didn't make me tougher......it made me cry :'(
SD
LMAO
Ya but... your a school girl!
:D :D :D :D ;D
(I owed ya one)
Mike
;D ;D ;D
OK, that's your one!
Marc
QuoteYa but... your a school girl!
Sd,
You still giggling after that one? ;D ;D
Pens,
The key to the statement is LIKE. I've never said I was a schoolgirl. I just giggle like one. It is there that all similarities end :o ;D
And, yes, I'm still giggling......I laugh at myself quite a bit. That could be why the doc prescribed Celexa yesterday ;D
Hey FLBR,
How did the cheese come out? Surely you broke into it by now?
SD
Funny you should ask, I looked at it as I was packing the cooler to go to Disney for our littlest's Birthday, and I was going to put some in the cooler, got distratched and here I sit in the hotel room with no cheese. Sunday night We will break into it.
I'm so jealous FLBent...looks like we may have a cold front coming in....like a 20 degree drop...I'm stoked...
I got stoked too....... ;D fireplace that is cuz its snowing like a......well you know
nepas
Snowing... Smoke some Cheese!! ::)
Quote from: FLBentRider on December 12, 2008, 06:54:23 PM
Snowing... Smoke some Cheese!! ::)
Ya ever done swiss. I would like to try it with some venison salami and a ritz ;D
nepas
NePas....bring your shorts and flip flops...we're still in the 70's everyday...(we do have the fireplace on...cause it's cold in the morning!!) Like 65 when we get up....we're freezing our butts off!!! ;D
If yer gonna do swiss, make sure it is aged swiss. My first try was a mess. The aged swiss was a beauty as well as a pound of parmesan. I like the firm or hard cheese the best cause it is a little more friendly to my somewhat clumsy smoking attempts!
Quote(we do have the fireplace on...cause it's cold in the morning!!) Like 65 when we get up....we're freezing our butts off!!!
I only turn my furnace up to 65 when I'm home, then when I'm at work it is set to 58. :)
Quote from: La Quinta on December 12, 2008, 06:59:12 PM
NePas....bring your shorts and flip flops...we're still in the 70's everyday...(we do have the fireplace on...cause it's cold in the morning!!) Like 65 when we get up....we're freezing our butts off!!! ;D
It was 57 the other day and felt like spring :) Today it's 20. We haven't turned the fireplace on yet.
Gonna smoke some cheese today - Should I send you some LQ?
QuoteShould I send you some LQ?
I'm not sure LQ likes smoked cheese, she never makes any. ;) ;D
Just ribbing ya LQ. :)
Thanks for the offer Deb...but I gotta try doing it myself...suppose to be a cold winter, at least that's what I've read...Keep your cheese and feed it to the growing boy you have!!! :D
Thanks again...very sweet of you to offer. :)
I cracked open the first smoked cheese brick tonight.
I think it was the aged cheddar, based on the texture.
G O O D S T U F F !!
six thumbs up here.
Quote from: FLBentRider on December 14, 2008, 06:01:21 PM
I cracked open the first smoked cheese brick tonight.
I think it was the aged cheddar, based on the texture.
G O O D S T U F F !!
six thumbs up here.
Excellent, FLBR. You must have a hard time cutting things up, being all thumbs ;) ;D
Those sure look great. This morning temperature was -14 degrees so good day to also smoke some cheese. Left door open for 30 minutes and put ice in bowl. put in one salami loaf, one horseradish and one friendly garlic. All 1#. Closed door 8AM and applied hickory smoke for 2 hours. cabinet temperature 67 degrees. Vacium packed and now in ref for 10 days. Will let you know.
Tom
Father Tom, Does friendly garlic mean not so much garlic. I love any kind of garlic cheese smoked.
Don't know SS. Found web site from one of the forums here and ordered it. <firstdistrictassociation.com> They are from MN. Time will tell. Hope its not toooooooooo friendly!.
Tom ::)