Got busy early today to try a cold smoke with the AMZN-PS at temps below 80 degrees. I picked up a bunch of 8oz blocks of cheese to smoke, 6 each of mild cheddar, Colby jack, & pepper jack along with one each of mozzarella, muenster, & Swiss, smoked them with pecan for 3 hours along with a dozen eggs smoked for 2 hours. Half of the eggs where cut in half to make smoked deviled eggs.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131103-00720_zpsc7569db8.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131103-00720_zpsc7569db8.jpg.html)
Out of the smoker and resting on the freezer, at 55-65 degrees outside the smoker never got above 75 at the highest temp.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131103-00721_zpsc5002f21.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131103-00721_zpsc5002f21.jpg.html)
Packaged up and ready to go in the Cheese Fridge
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131103-00724_zps00ffbfac.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131103-00724_zps00ffbfac.jpg.html)
And into the Cheese Fridge with some cheese from another smoke. Got lucky on the fridge, our gym owner friend gave it to me when she got a new vending machine to replace it.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131103-00726_zpsc40fcc3b.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131103-00726_zpsc40fcc3b.jpg.html)
Next I mixed up the yolks to make my deviled eggs and other than a touch to much mustard they were awesome, the smoked yolks gave it a whole new flavor.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131103-00723_zps66f7170e.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131103-00723_zps66f7170e.jpg.html)
SWMBO wanted a batch of stuffed cabbage rolls for lunch next week so that was the next project of the day.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131103-00725_zps8df6eb38.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131103-00725_zps8df6eb38.jpg.html)
And the final project of the day was dinner, grilled ribeye with Rodak's Coffee Rub, grilled asparagus with Jan's Rub, and Velveeta mac & cheese with some leftover bacon crumbled up in it.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131103-00727_zps9cdfcd46.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131103-00727_zps9cdfcd46.jpg.html)
That's looks like a great day's work and a nice way to end it.
Nice score on the fridge.
A very busy day, Robert. Well done.
Leftover bacon? What's that. Does not compute. :D
Cheese, eggs, steak, and mac & cheese look great, will not comment on the rest. ;)
Quote from: Tiny Tim on November 03, 2013, 07:30:08 PM
Leftover bacon? What's that. Does not compute. :D
Cheese, eggs, steak, and mac & cheese look great, will not comment on the rest. ;)
I ate as much bacon as I could when I cooked it up to make my cheddar bacon dog treats the other day and saved a couple of pieces for the planned mac and cheese. Otherwise I agree there should be no such thing as leftover bacon.
Notice that what you didn't comment on was made only for the wife and not for my consumption. :D
It all looks great.
I kind of thought the eggs would turn out good if cut in half and then smoked. A little surprised on the 2 hours of smoke though.
looking very good, looks like a huge project.. bet it all came out great as it looks
Quote from: Wildcat on November 04, 2013, 03:16:54 AM
It all looks great.
I kind of thought the eggs would turn out good if cut in half and then smoked. A little surprised on the 2 hours of smoke though.
being new to cold smoking I wasn't seeing any color at an hour and I had read people smoking eggs anywhere from 1 hour up to 3 and being able to eat right out of the smoker so I added an extra hour of smoke and it seemed to work. Of course SWMBO asked if the smoke flavor would get stronger with age so I still haven't found her "to much" smoke level.
Busy day! The smoked eggs still intrigues me although I haven't tried it yet.
WOW! You were busy alright. "I'm not worthy, I'm not worthy". Love the eggs. I chop up jalapenos for the yolks, then add a few drops of hot sauce in before adding the yolk mixture :o
Quote from: KyNola on November 04, 2013, 07:10:21 AM
The smoked eggs still intrigues me although I haven't tried it yet.
You've got to do it!! Too easy and you can eat them right away. No waiting like for cheese. :D
Great color on that cheese.
Mine never takes on that much color.
Like the others, I am going to try smoking some eggs.
I have been doing eggs but i have found that I really like using gunpowder on them instead of parika.
Quote from: KyNola on November 04, 2013, 07:10:21 AM
Busy day! The smoked eggs still intrigues me although I haven't tried it yet.
I think you would like them Larry, I was surprised at how good they are with the smoked yolks and the plain hard boiled ones are mighty tasty as well.
Quote from: cajunboudreaux on November 04, 2013, 01:46:02 PM
I have been doing eggs but i have found that I really like using gunpowder on them instead of parika.
Quote from: PapaC on November 04, 2013, 12:49:12 PM
WOW! You were busy alright. "I'm not worthy, I'm not worthy". Love the eggs. I chop up jalapenos for the yolks, then add a few drops of hot sauce in before adding the yolk mixture :o
Those sound like good ideas.
Quote from: Roget on November 04, 2013, 01:25:46 PM
Great color on that cheese.
Mine never takes on that much color.
Like the others, I am going to try smoking some eggs.
How long do you smoke your cheese and do you let it rest on the counter before you vacuum seal it? I find mine get's that color after 2-3 hours of smoke and that the color get's darker as it rests for a bit, then I put in the fridge to firm up before I seal it up.