I will let the pics do the talking.....
(http://img.tapatalk.com/d/13/10/17/pu4umasu.jpg)
Coopersharp, 4 cheese Italian, provolone
(http://img.tapatalk.com/d/13/10/17/je3eryqa.jpg)
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They are in for 1 hr 40 min of hickory smoke.
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Looks like plenty of fun.
gotta take the wrapper off to smoke ;D ;D gonna be fun
Just a quick note. I like to vacuum seal and let it rest for at least 3 to 4 weeks before eating. (unless you like that ashtray taste) ;) ;) ;)
Blake
Quote from: Smokin Sparky on October 16, 2013, 06:02:59 PM
Just a quick note. I like to vacuum seal and let it rest for at least 3 to 4 weeks before eating. (unless you like that ashtray taste) ;) ;) ;)
Blake
x2
I have to take the wrappers off, no wonder i can't taste smoke on some of this stuff.
I know all about the long wait ahead. I still have a small stash to tide me over for the month or so ahead.
Thanks for the tips guys
Out of the smoker...
(http://img.tapatalk.com/d/13/10/17/e8y3uneb.jpg)
(http://img.tapatalk.com/d/13/10/17/aza3u7eb.jpg)
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Looks like you got some good color going there, have you done the hickory salt yet? if not you might want to give it a try.
(http://img.tapatalk.com/d/13/10/17/gu6e4ega.jpg)
Off to bed....
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Quote from: Saber 4 on October 16, 2013, 07:25:38 PM
Looks like you got some good color going there, have you done the hickory salt yet? if not you might want to give it a try.
Have not tried hickory salt, I will have to look that one up and give it a go.
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I got it from TenPoint5 and it is unbelievable. Just get some course sea salt that goes in salt grinders and put it on coffee filters on the racks and smoke away, stirring around a little every hour or two. I have some that has been smoked 3 times now for 5-6 hours each time, I ground some into some alfredo sauce for a pasta dish and you wouldn't believe how good it was.
Quote from: Saber 4 on October 16, 2013, 07:50:44 PM
I got it from TenPoint5 and it is unbelievable. Just get some course sea salt that goes in salt grinders and put it on coffee filters on the racks and smoke away, stirring around a little every hour or two. I have some that has been smoked 3 times now for 5-6 hours each time, I ground some into some alfredo sauce for a pasta dish and you wouldn't believe how good it was.
Does cold or hot smoke matter? Just wondering if I could throw it in there with some other stuff that is getting smoke, (butts or brisket)
You need to cold smoke cheese otherwise you will end up with a glob of melted cheese. Cheese should be smoked at less than 90 degrees. Other smokes such as meat require a higher temp and putting your cheese in there would leave you a big mess. ;)
Blake
Quote from: anthony on October 17, 2013, 06:57:09 AM
Quote from: Saber 4 on October 16, 2013, 07:50:44 PM
I got it from TenPoint5 and it is unbelievable. Just get some course sea salt that goes in salt grinders and put it on coffee filters on the racks and smoke away, stirring around a little every hour or two. I have some that has been smoked 3 times now for 5-6 hours each time, I ground some into some alfredo sauce for a pasta dish and you wouldn't believe how good it was.
Does cold or hot smoke matter? Just wondering if I could throw it in there with some other stuff that is getting smoke, (butts or brisket)
You can hot or cold smoke the salt, it melts at some ridiculously high temperature, just remember it can be hot when you stir it around with your finger every so often. Here's a link to a post I did on smoking chex mix and salt at the same time. http://forum.bradleysmoker.com/index.php?topic=33162.msg387245#msg387245 Have some fun with it and let us know how it turns out.
great job on the cheese
Indeed; the cheese looks really good!
In addition to sea salt, you can also use Kosher salt. It also has bigger crystals and will take the smoke real well.
Hey Saber4 I've done the smoked sea salt at least 1/2 dozen times....I got a couple of screened splatter guards from Ikea,filled them up with coarse sea salt and smoked them 2-3hrs with mesq. hickory and apple wood. I like a little extra smoke flavor so that's the 2-3 hr. part. I've done this before the holidays,vac-pac the salt in small pkgs. put some of my smoked cheese with it and give out as a small gift pack to friends. Turns out they like it so much I'm always being asked for more during the year.Sometimes I'll trade the salt and cheese for BBq. Win win situation!!
Quote from: sage03 on October 19, 2013, 11:58:41 AM
Hey Saber4 I've done the smoked sea salt at least 1/2 dozen times....I got a couple of screened splatter guards from Ikea,filled them up with coarse sea salt and smoked them 2-3hrs with mesq. hickory and apple wood. I like a little extra smoke flavor so that's the 2-3 hr. part. I've done this before the holidays,vac-pac the salt in small pkgs. put some of my smoked cheese with it and give out as a small gift pack to friends. Turns out they like it so much I'm always being asked for more during the year.Sometimes I'll trade the salt and cheese for BBq. Win win situation!!
That's a good idea on the splatter guards, the thing I like about the coffee filters is that I can roll them up to put the salt back in the bottle. I've got some salt that is up to 15 hours of hickory on it and it is awesome.
You made me start some smoked salt, did kosher and sea at the same time. 2 hrs smoke while doing some chicken.
(http://img.tapatalk.com/d/13/10/22/jujaqaga.jpg)
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Looks good, put it back in the jar and give it a little shake every day and the color will deepen and the smoke will deepen.
Quote from: Saber 4 on October 21, 2013, 06:00:39 PM
Looks good, put it back in the jar and give it a little shake every day and the color will deepen and the smoke will deepen.
Thanks for the tip on shaking it every other day, would have never thought.
Quote from: anthony on October 21, 2013, 06:13:59 PM
Quote from: Saber 4 on October 21, 2013, 06:00:39 PM
Looks good, put it back in the jar and give it a little shake every day and the color will deepen and the smoke will deepen.
Thanks for the tip on shaking it every other day, would have never thought.
I have to give credit to TenPoint5 he's the one who told me about it.