Cheese & Peppers

NePaSmoKer · October 05, 2009, 08:22:24 AM

I got 3 more blocks of cheese smoking today along with some Thai peppers i grew in my AeroGarden. Kinda cool here today around 60* but still going with some ice. 2 hrs of JB Oak smoke.

2 swiss, 1 mild cheddar.

Thai peppers. Smoke then dry in the dehydrator, then into grinder ;D

OH CARP! I GAVE AWAY A SECRET RECEIPT :o

nepas

Hopefull Romantic · October 05, 2009, 08:25:52 AM

Quote from: NePaSmoKer on October 05, 2009, 08:22:24 AM
I got 3 more blocks of cheese smoking today along with some Thai peppers i grew in my AeroGarden. Kinda cool here today around 60* but still going with some ice. 2 hrs of JB Oak smoke.

OH CARP! I GAVE AWAY A SECRET RECEIPT :o

nepas

That is a good start. There are few others that need to be divulged.

HR

FLBentRider · October 05, 2009, 08:27:01 AM

No V-tray ?

I guess it doesn't matter if there is no drips....

KyNola · October 05, 2009, 08:28:12 AM

NePaS is slipping. We didn't even have to threaten to waterboard or taze him. :)

KyNola

NePaSmoKer · October 05, 2009, 08:41:00 AM

Quote from: FLBentRider on October 05, 2009, 08:27:01 AM
No V-tray ?

I guess it doesn't matter if there is no drips....

Naaa no v-tray when i do cheese.

NePaSmoKer · October 05, 2009, 11:25:23 AM

Got the cheese all cold smoked and vac sealed. Now the wait, but not for me, these are going for a b-day gift for my BIL.

nepas

FLBentRider · October 05, 2009, 11:41:56 AM

Very Nice NePas!

ArnieM · October 05, 2009, 11:55:39 AM

Nice looking cheese NePas. I've done two batches. One was kinda warm smoked with the cabinet temp held down to about 85. The cheese took on a light tan color. We've just about finished that off and it went over well. I did the second batch with the SG in the cardboard box setup. The cheese took on little, if any, color. The cabinet temp stayed in the low 60's. Do you think the lack of color is due to the lower temp? I still have to wait a few days to do a taste test.

pensrock · October 05, 2009, 11:57:40 AM

Looks great Rick, Today I had the slicer out to slice roast beef (another thread) so I sliced up the hot pepper/american cheese I did about a month ago, winner! I also sliced up the stick of pepperoni I smoked.

Arnie, from my experience doing cheese, it will pick up more color if the temp is a little higher. I like to keep mine 75-90 if possible. But it all tastes good. :)

OU812 · October 05, 2009, 03:21:14 PM

Looks good NePa.

The picts of smoked peppers just reminded me I need to check my peppers hanging in the shed. Thanks

Cant wait to start the grinding thing again ;D

ArnieM · October 05, 2009, 03:28:07 PM

Thanks for the confirmation pens. It probably tastes the same but just looks better with a bit of color on it.

My Thai peppers are still all green. I think I'm going to pull them shortly and hang them up in the basement. The nighttime temps are starting to get pretty cool around here.

FLBentRider · October 05, 2009, 03:33:16 PM

I've still got some smoked cheese from last winter.

It was "lost" in the back of the fridge.

I hid it real good ::) ::)

OU812 · October 05, 2009, 03:58:36 PM

Quote from: FLBentRider on October 05, 2009, 03:33:16 PM
I've still got some smoked cheese from last winter.

It was "lost" in the back of the fridge.

I hid it real good ::) ::)

Ben there done that :D

pensrock · October 05, 2009, 04:31:10 PM

Quote from: FLBentRider on October 05, 2009, 03:33:16 PM
I've still got some smoked cheese from last winter.

It was "lost" in the back of the fridge.

I hid it real good ::) ::)

I just finished up a couple blocks of xsharp cheddar from last winter. I melted it down in a double boiler and mixed in real bacon bits, then poured it into a few mini mini loaf pans. Wow did that come out good. I do this also with smoked american for fishing season but in addition to the bacon I finely mince some wild leaks and add in, its fantastic.

OU812 · October 05, 2009, 04:35:06 PM

Quote from: pensrock on October 05, 2009, 04:31:10 PM
Quote from: FLBentRider on October 05, 2009, 03:33:16 PM
I've still got some smoked cheese from last winter.

It was "lost" in the back of the fridge.

I hid it real good ::) ::)

I just finished up a couple blocks of xsharp cheddar from last winter. I melted it down in a double boiler and mixed in real bacon bits, then poured it into a few mini mini loaf pans. Wow did that come out good. I do this also with smoked american for fishing season but in addition to the bacon I finely mince some wild leaks and add in, its fantastic.

BRILLANT Idea pens, BRILLANT