So lets smoke some cheese!!
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/smoker1.jpg)
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/smoker2.jpg)
Habenero pepper, horseradish, havarti, white cheddar and provolone ;D
I hope I didnt over do the smoke...went for 2 hours of hickory. This is my first cheese smoke..it's going to be hard to wait through the resting period :-\
But good things come to those who wait right?
Bagged and ready to get lost in the back of the fridge ;D
The smoke smell is really pungent..cant wait to see how it turns out.
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/8.jpg)
That looks like a good haul! Yeah, the waiting sucks. But think of it as improving the results -- the longer the better .. until you just can't stand it any more. You're gonna love that stuff.
It does look good. How long can you keep it vac-sealed in the fridge and what is the minimum amount of time you need to let it do its thing in the fridge?
Nice looking stash. Trust me, it'll be worth the wait.
Quote from: TestRocket on November 17, 2010, 08:53:59 AM
It does look good. How long can you keep it vac-sealed in the fridge and what is the minimum amount of time you need to let it do its thing in the fridge?
A week to ten days is my minimum.
As far as a max, I've gone a year and it was still good.
Nice smoke FIX ch!
I usually do 2 weeks but well worth the wait.
Nice load!!!
Sooo... What do you do with those full-size sheet pans?
Heck Yeah, just in time for Christmas!
I normally wait for 30+ days before using after sealing.
Great job Chili Head
Thanks FLBR, watchdog and SS! I've got to do that! ;D
Quote from: TestRocket on November 17, 2010, 10:34:08 AM
Thanks FLBR, watchdog and SS! I've got to do that! ;D
Just make
plenty, nothing worse than waiting two weeks and having it all disappear in one sitting - Especially around here, I get about 3 or four good
cheese smoking days.
Will do! We should be getting some cooler weather soon, maybe after turkey day and I can give it a try!
Here's what I do with the full size pans Hal,
(http://img.photobucket.com/albums/v503/smpsn/Bradley%20Smoker/002-3.jpg)
To hold full slabs of ribs of course hehehe
Couldn't pass em up, got all three for $15 on eBay.
I taste tested the cheese from this smoke tonight..still too strong :-\
I think it's getting close though. The end piece was like licking an ash tray or taking a swig out of a beer can that had butts in it ::) :o The next slice was better but still too strong. I'm shooting for some time in may :D The wait is almost more than I can bear :'(
Quote from: Chili Head on January 10, 2011, 12:53:39 AM
I taste tested the cheese from this smoke tonight..still too strong :-\
I think it's getting close though. The end piece was like licking an ash tray or taking a swig out of a beer can that had butts in it ::) :o The next slice was better but still too strong. I'm shooting for some time in may :D The wait is almost more than I can bear :'(
The end pieces are going to be stronger, they have more surface area exposed to the smoke.
Quote
As far as a max, I've gone a year and it was still good.
I had some yellow cheddar that developed a bit of mold. I noticed it as soon as I opened up my vac-sealed package. It had been in the fridge for 2 months packed nice and tight.
Is there anything special you do to prevent mold from growing? Mine was a green mold.
Quote from: mjdeez on January 10, 2011, 06:42:20 AM
Quote
As far as a max, I've gone a year and it was still good.
I had some yellow cheddar that developed a bit of mold. I noticed it as soon as I opened up my vac-sealed package. It had been in the fridge for 2 months packed nice and tight.
Is there anything special you do to prevent mold from growing? Mine was a green mold.
I don't do anything special at all.
Sometimes they are a little moist coming out of the smoker... Be sure to blot them dry w/ paper towels before you seal them up.
Ok, thanks guys. This reminds me, I still have some smoked mozzarella in my fridge. I hope it is still good; maybe i'll put that on some smoked meat loaf.
As far as mold on cheese- it is a form of mold. If not to bad i cut it off and slice away. Never had a problem.
Oh I ate it anyway... I felt a little weird cutting it away and serving it to my guests, but hey, what are in-laws for?
I always say, mold on cheese just gives it a new name. ;D
Cut it off and eat away if it's not to bad.