1st Cold Smoke of Cheese in Florida

[FLBentRider]

Got home last night, thermometer said 49F, I said "close enough"

Cheddar, Sharp Cheddar and Pepper Jack.

Here is the Cheese before:


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:


All vac sealed and ready to wait in the fridge for 10 days:

[Smoking Duck]

Well done, FLBR!  I sure hope it comes out really well for you and the family.

SD

[Tenpoint5]

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.

[FLBentRider]

When it was finished in had kind of an oily sheen on the cheese.

Does that mean it got too hot ?

[Smokin Soon]

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!

[Habanero Smoker]

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.

[FLBentRider]

Smokin Soon,

It's over, 77F right now.

[Mr Walleye]

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...

    

But we really are at -27.

Mike

[FLBentRider]

We are only at -27 with the wind chill right now...

Is that normal for this time of year there ?

[Mr Walleye]

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

[Smoking Duck]

[/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

[Mr Walleye]

LMAO

Ya but... your a school girl!

        

(I owed ya one)

Mike

[Smoking Duck]

 

OK, that's your one!

Marc

[pensrock]

Ya but... your a school girl!

Sd,
You still giggling after that one? 

[Smoking Duck]

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 

And, yes, I'm still giggling......I laugh at myself quite a bit.  That could be why the doc prescribed Celexa yesterday