Perfect day for a cold smoke. In the low 30's, no wind. Bought some mozzarella, swiss, colby, and extra sharp cheddar and will give it a try to see how it turns out. Going to smoke with apple wood for 2 hours. I'll pull the swiss out at 1 1/2 hours. Also going to try some salt just because it's a waste to not try something else. It will be hard to wait the 2 weeks before trying the cheese!
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(http://i996.photobucket.com/albums/af81/jbauder/P3060023.jpg)
And the finished product all sealed up.
(http://i996.photobucket.com/albums/af81/jbauder/P3060020-1.jpg)
That's a pretty gutsy move leaving that smoker out front for everyone to get a good whiff. I'm surprised the cheese survived - not to mention the smoker! Nice color on the cheese!
MMMMMMM
CHEESE
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Looks good, how warm did it get inside the smoker? I like to stay 80-90 F.
It stayed within the range of 80-90 degrees. I cracked the door a few times to cool it a bit.
I like to taunt the neighbors with the smell!
I'm anxious to try the finished product. 13 days and counting.
Was wondering how your salt turned out. I have now smoked the same cup of salt on three seperate smokes, for a total of about 8 hours and after this last time was the first time I could really taste a difference from unsmoked salt. I thought that I would try one more time to see if the flavor is worth it and if not, give up.
I have had the same experience with salt. Lots of smoke time but little smoke flavour. I don't use enough salt on regular food to give it any smoked flavour from the salt I have smoked. I guess if I used it when curing it may impart some flavour but if I want smoked flavour in my cured food I can smoke it. I would be interested in hearing others experience on this.
Waltz.
Boy's I have found that when smoking my Sea Salt that it is like the cheese. I have to let it age. I place it back in a glass bottle with a cork on top and let it sit for several days before using. You will see the color darken as it ages as well. If you think about it your smoking a rock and the smoke needs time to do its thing.
Thanks 10.5. I will give it another try. I had just left the smoked salt out in an open container but I will re-smoke it and seal it to let the flavour develop as you recommend.
Waltz
Mine did have some flavor. Nothing that was that great that I can really taste it when I put it on food.
Hey 10.5,
How long do you usually smoke your salt? I will try the sealed glass bottle thing and see what happens.
I think the last time I did it it was smoked for 3 hours with some country style ribs under it.