Finally, I can smoke some cheese without ice in the box and trying to keep the temp down. It's 29 F here this morning and look what I got going. It's been about an hour and the box temp is stable at 79 F! Whoo hoo.
(http://i1278.photobucket.com/albums/y510/Banset1/63d4805b-cbf9-442c-b1b0-a8a7a6fc38ec_zpsd6c01cad.jpg) (http://s1278.photobucket.com/user/Banset1/media/63d4805b-cbf9-442c-b1b0-a8a7a6fc38ec_zpsd6c01cad.jpg.html)
More later
Loves me some smoked gouda and cheddar!
How does that sliced swiss turn out smoked? I'm jealous I have to go to Dallas to get anything beyond cheddar's and swiss.
Never tried the sliced swiss. Some one posted it a while back and I just now found some. Here's what they look like after two hours of apple.
(http://i1278.photobucket.com/albums/y510/Banset1/23333e30-276a-45f9-a8df-00fc03959dc1_zpsa18a37b0.jpg) (http://s1278.photobucket.com/user/Banset1/media/23333e30-276a-45f9-a8df-00fc03959dc1_zpsa18a37b0.jpg.html)
I'll vac seal them after 2 hrs bloom time at 72 F (our room temp ;) ) then the wait begins. Don't say it, Chris!!
That sure took on some nice color.
great looking cheese
Quote from: Saber 4 on October 21, 2013, 07:38:11 AM
How does that sliced swiss turn out smoked? I'm jealous I have to go to Dallas to get anything beyond cheddar's and swiss.
Robert, tried the sliced swiss after just a little over 3 weeks. I thought it was great. Even the inside slices. I had to stop eating so I'd have some left for sandwiches this weekend for deer season. ;D ;D
Quote from: ragweed on November 14, 2013, 03:54:09 PM
Quote from: Saber 4 on October 21, 2013, 07:38:11 AM
How does that sliced swiss turn out smoked? I'm jealous I have to go to Dallas to get anything beyond cheddar's and swiss.
Robert, tried the sliced swiss after just a little over 3 weeks. I thought it was great. Even the inside slices. I had to stop eating so I'd have some left for sandwiches this weekend for deer season. ;D ;D
That's great to know, I may have to give that a try, could be easier than smoking and slicing on the meat slicer, less to clean up for sure.
was also wondering about the sliced, as well as shredded. Just got frogmats recently and do a lot of the easy crusty bread so was thinking about throwing some shredded on em and see how it works, any one try it yet?
I haven't tried to smoke shredded, by the time my smoked cheese ages in the fridge for a month or so it grates up with lot's of smoke flavor so I hadn't even thought of smoking shredded. Let me know how it works for you.
I do sliced american all the time, its great. Makes it easy for sandwiches. Nice job on the cheeses Joe. :)
i will, didn't know if it would have to sit less or not. i'll try some out on the next smoke, probably this weekend, and make a few small bags of it, i'll open one after a week, then two and so on. figure it will just have even more of a smoke flavor in the end as it has more surface area exposed at that point. maybe too much, wait, no, nevermind, no such thing.