Did another batch of cheese a few weeks ago. Just sharing some pics with everyone.
Pepper Jack, 2 year aged extra sharp white cheddar, med cheddar and jack on 1:40 of apple smoke
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0516.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0517.jpg)
(http://i135.photobucket.com/albums/q125/fernslinger/Smoker/100_0518.jpg)
Nice
Well done...nice color...
I was worried how the aged white cheddar would come out. It has a hard crumbly texture sort of like parmasian but softer. But man, after the month mellowing it was fantastistic!
Mmmmm.....Niiiiiice!
Great color on the cheese.
Very nice color. Almost cold enough for me to crank up a big batch.
Nice, very nice. That's it gonna have to make smoke some cheese this weekend.
Nice batch!
It is almost time for me to make another batch ;)
Yeah Baby!
Great pic's!!! As a Newbie to the electric smoker I got a question...Since I live in the hottest city in the USA, I was wondering what the outdoor temp should be to try smoking some cheese... It is now 48 degrees at night, and looks like it will be this way for a few days... Is this cold eneough to try?? & what wood flavor & how long did you you smoke cheese??
Quiggs
Lake Havasu, AZ
I usually smoke cheese for about 1 hr and use lighter flavor - apple pecan cherry. primarily apple/pecan. The key is that you have to store it for a few weeks.
If your cabinet gets to warm, you can put a bucket of ice in the cabinet and it will help cool it down. Obviously, the cooler the ambient temperature the better.
You should also try to hook up some type of cold smoke adapter if you are able.
GusRobin, thanks for reply!! As you mentioned to "store" cheese.. I presume after the smoke??And does this mean in the open in a fridge or vacu sealed?
I wrap it in Saran wrap for a few days then vac -seal.
Thanks for the help!!
Quote from: Quiggs on December 04, 2011, 05:48:28 PM
Great pic's!!! As a Newbie to the electric smoker I got a question...Since I live in the hottest city in the USA, I was wondering what the outdoor temp should be to try smoking some cheese... It is now 48 degrees at night, and looks like it will be this way for a few days... Is this cold eneough to try?? & what wood flavor & how long did you you smoke cheese??
Quiggs
Lake Havasu, AZ
Should be plenty could enough. I did some during the days in the summer here and it was OK. Use a mild fruit wood like apple or cherry. Get at least an hour of smoke on the cheese...I like a little more. It is all personal preference. Make sure and let the cheese sit for a month after vacuum packing so it gets a chance to "mellow out" or it will kinda have an ash tray taste to it. Good luck!
Fernslinger, thanks for the info... gonna try this next weekend!!
Quiggs
If you do have the cold smoke adaptor, I pack ice around the hose in the summer and have a tray of ice in the cabinet. Lowers the temp 10° or more. I smoke for two hours, vac seal for two weeks or more. You wouldn't be Dennis Quigg, from McClellan AFB,would you?
Oysterhog, not Dennis, Dave is me name & live in Lake Havasu AZ....thanks for the info on the ice idea...
that looks killer!
Just curious as to the shelf life vac packed and in the fridge? trying to gauge how much to make.. and also is it worth the 90$ for the cold smoke adapter or will I get by with the ice? I live in Washington so pretty mild temps. thanks
I just opened some cheese that had been in the frig vac sealed for a year. It was fine and tasted good.
Before you spend the money for the cold smoke adapter try doing some cheese with just the puck burner running, no main element. Take a couple of the gallon ziplock bags, fill them with ice and place in the tower, being careful not to completely cover any of the racks. See if you can keep the tower temp under 90F. If the temp begins to creep up, you can always crack the door open just a little to let some of the heat escape. Don't worry about the amount of smoke that escapes. You will still have plenty of smoke in the tower.
Having said alloof that, I have the cold smoke adapter and prefer it over the ice thing. You can also make one with a cardboard box and dryer vent hose.
sounds good, and good to know it will last a bit in the fridge. I will try the ice thing first and see where that gets me, thanks
Quote from: hybridcx on December 28, 2011, 09:35:09 PM
that looks killer!
Just curious as to the shelf life vac packed and in the fridge? trying to gauge how much to make.. and also is it worth the 90$ for the cold smoke adapter or will I get by with the ice? I live in Washington so pretty mild temps. thanks
I don't have the cold smoke adapter and have even smoked cheese in the middle of the day during summer here in Cali. You should be fine...I think the cheese is good for a year or so vacuum sealed although I doubt it will last that long :)