BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Cold Smoking => Topic started by: Chili Head on November 16, 2010, 11:50:19 PM

Title: I have the night off work, it's 35° and I'm bored..
Post by: Chili Head on November 16, 2010, 11:50:19 PM
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?
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: Chili Head on November 17, 2010, 12:25:58 AM
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)
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: BuyLowSellHigh on November 17, 2010, 02:06:36 AM
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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: 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?
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: smoker pete on November 17, 2010, 08:59:44 AM
Nice looking stash.  Trust me, it'll be worth the wait.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: FLBentRider on November 17, 2010, 09:09:41 AM
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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: classicrockgriller on November 17, 2010, 09:41:39 AM
Nice smoke FIX ch!
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: watchdog56 on November 17, 2010, 09:46:30 AM
I usually do 2 weeks but well worth the wait.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: hal4uk on November 17, 2010, 09:48:30 AM
Nice load!!!

Sooo...  What do you do with those full-size sheet pans?

Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: SouthernSmoked on November 17, 2010, 10:32:58 AM
Heck Yeah, just in time for Christmas!

I normally wait for 30+ days before using after sealing.

Great job Chili Head
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: TestRocket on November 17, 2010, 10:34:08 AM
Thanks FLBR, watchdog and SS! I've got to do that!  ;D
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: FLBentRider on November 17, 2010, 10:44:11 AM
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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: TestRocket on November 17, 2010, 10:57:49 AM
Will do! We should be getting some cooler weather soon, maybe after turkey day and I can give it a try!
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: Chili Head on November 17, 2010, 01:39:19 PM
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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: 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  :'(
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: FLBentRider on January 10, 2011, 05:55:09 AM
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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: 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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: FLBentRider on January 10, 2011, 06:47:35 AM
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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: squirtthecat on January 10, 2011, 06:50:31 AM

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. 
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: mjdeez on January 10, 2011, 12:22:03 PM
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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: watchdog56 on January 10, 2011, 12:52:55 PM
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.
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: mjdeez on January 10, 2011, 01:18:55 PM

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?
Title: Re: I have the night off work, it's 35° and I'm bored..
Post by: bears fan on January 10, 2011, 06:54:28 PM
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.