I did a coupls small bricks of chees yesterday. Pepperjack and swiss. Cold smoked em with oak 2.5 hours in my smoker but used a smokepistol. Worked pretty good. The swiss took more smoke than the pepperjack?
(http://i123.photobucket.com/albums/o290/stlthy1/pepswis.jpg)
Cheese MMMMMMMMMM
(http://i123.photobucket.com/albums/o290/stlthy1/kikijerky.jpg)
nepas
Looks Great Nepas!! Is Kiki the Jerky Pup becoming a convert to a Cheese Doodle?
Quote from: Tenpoint5 on April 29, 2009, 05:40:11 AM
Looks Great Nepas!! Is Kiki the Jerky Pup becoming a convert to a Cheese Doodle?
Yeah she likes the smoked cheese, i only give her a small peice. So its like rubber steak or cheese ;D
nepas
Kiki looks like...... Wheres my cheese? ;D
Nepas, the swiss I smoke always takes on more color than other cheeses I smoke. To keep it looking like my other cheeses, I normally take it out sooner, tastes great! :)
Doing 3 more cheeses today. Sharp, white x-tra sharp and pepperjack. Going to vac seal them after they sit for a couple hours.
Kiki aint getting any of this cheese ;D
(http://i123.photobucket.com/albums/o290/stlthy1/3cheese.jpg)
nepas
nepas
What is a smoke gun?
Is this what you are talking about?
http://www.cuisinetechnology.com/thesmokinggun.html
If so, when and why do you use it?
S
Sherlock
I think he is talking about this but I'm not sure....
http://www.smokepistol.com/
Mike
Either way, I guess, why would we use them? nepas was smoking cheese and it appeared to be in his smoker. ???
I know, I have a lot to learn but, this is the only way I will learn. :)
Yes its the smokepistol
nepas
Wow...that thing is kool!!! Interesting....hmmmm..... :)
Nepas,
when you say the swiss took more smoke than the pepper jack do you mean you had to smoke it longer?
or did it taste smokier than the pepper jack?
Quote from: Up In Smoke on April 30, 2009, 05:53:51 PM
Nepas,
when you say the swiss took more smoke than the pepper jack do you mean you had to smoke it longer?
or did it taste smokier than the pepper jack?
No the swiss was smoked with the pepperjack. pens said when he does swiss it does the same. Dont know why the swiss does this.
It does have a more smokey taste than the pepperjack. maybe next time i will pull it after 1.5/2 hours.
nepas
nepas
What do you use this pistol for?
Quote from: sherlock on May 01, 2009, 06:50:17 AM
nepas
What do you use this pistol for?
I use it for cold smoke on the cheese.
I drilled a 1/2" hole on the side of my smoker, attatched the smokepistol bracket to it. This gives me cold smoke about 40* IT cab temp. Going to try some cold smoked jerky soon.
nepas
Thank you Sir
I now understand. Sounds like a great idea as usual.
You da man..................
nepas,
i noticed that when i do swiss it gets more smoke flavor than other cheeses don't know why.
also other than the obvious, it seems to change the swiss flavor....kinda makes it sweeter tasting
to me.
Looks good,
Did you ever smoke Gouda?
And what flavor bisquettes?
Quote from: PensacolaJim on May 13, 2009, 12:36:11 PM
Looks good,
Did you ever smoke Gouda?
And what flavor bisquettes?
Not done gouda yet. I been using oak, maple and pecan.
nepas
PJ, I smoked some gouda the other day along with about 10 pounds of sharp white cheddar cheese. They both turned out excellent. The gouda seems to get a darker color than the white cheddar when the smoke is applied. I went 3 hours with a combination of cherry and maple.
KyNola
Smoked cheese....I dream of it every night... >:( Still hovering at 110...low is 80-81...I'm very sad...I'm out of cheese... :'(
I plan to do some cheese as soon as I feel a little better, I want to be able to say, 'yea I did cheese in aug.' ;D