I've been mixing up spices and rubbing in to smoked cheese before storing.
Have tried Cajun, Moroccan and a pinch of chiili.
It's different and nice.
Any one else tried something similar?
Nope ;D
How do ya keep the spices glued to the cheese?
Just asked that in a earlier post. I have been doing some my self. I rub it on just before the smoke and again when I flip. So far just garlic,onion and Cayenne pepper. But the chili and the Cajun sounds good too! Will have to try my own cajun spice. Just a might hotter then the regular. The heat helps it stick better. But the last hot pepper should be just about 15 minutes before pulling. This will let it keep its heat. The heat seems to let it melt in a little too!
I had only put the spice on after smoking but might try it before.
The colby is slightly sticky and the spice sticks well.
The spices were mixed in a flat bottom dish and each cheese pushed in to it on all sides.
Some falls off but enough stays on.
Going straight in to the cheese wax seemed the best idea.
I like to use black pepper to coat mine a bit.
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-11-18_19-18-55_394.jpg)
Was the black pepper put on before or after smoking?
won't the wax pull off all of your spices when you go to remove it?? Just a thought
Quote from: The Life of Brine on November 19, 2012, 10:37:33 AM
Was the black pepper put on before or after smoking?
After. I took out of smoker, blotted then pressed in pepper. Vacuum packing presses it more in. Some I coated heavier...but they be gone first.
Try Butcher pepper. I like it the best for this as it cracks and gives a burst of flavor while your eating it.