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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: zueth on August 09, 2011, 09:29:29 AM

Title: Smokign Cheese Question
Post by: zueth on August 09, 2011, 09:29:29 AM
After you guys apply smoke for two hours, do you then let the cheese rest on the counter for a hour or so, then vacuum pack and put in fridge? or just directly to vacuum pack and fridge?
Title: Re: Smokign Cheese Question
Post by: Ka Honu on August 09, 2011, 09:46:28 AM
I let it rest for a while before vac-packing.
Title: Re: Smokign Cheese Question
Post by: DTAggie on August 09, 2011, 10:19:28 AM
Rest a bit
Title: Re: Smokign Cheese Question
Post by: OU812 on August 09, 2011, 12:06:27 PM
I wipe the cheese down with a paper towel and invert the racks, put the cheese back on the racks then let it rest for an hr or 2 before sealing up.
Title: Re: Smokign Cheese Question
Post by: classicrockgriller on August 09, 2011, 07:22:09 PM
You have to let the cheese harden back up a bit

after the smoke or the vac sealer will smash it.
Title: Re: Smokign Cheese Question
Post by: ArnieM on August 10, 2011, 07:15:36 AM
I also wipe it down and let it rest for a while.
Title: Re: Smokign Cheese Question
Post by: ghost9mm on August 10, 2011, 07:33:32 AM
Let it rest and cool...
Title: Re: Smokign Cheese Question
Post by: muebe on August 10, 2011, 08:55:05 AM
I agree with the others. It is best to let it dry a bit in the open air. I like to wipe them down and rest on a couple of paper towels to whisk away excess moisture ;)
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