While most of you were waiting for the ice storm last week, I was getting worried it would not get cold enough here to smoke cheese to give out for Christmas.
Saturday morning, it was below 70 at wake-up, so I went for it.
I was able to get 2 hours of hickory on 5 kinds of cheese. It got to 90 at the very end, but I didn't really get any melt. I used ice in the bowl and a frozen juice container. I have wax coming this week to make them look nice.
After getting dried off, they posed for a group shot -- 3 kinds of Wellsley Farms Cheddar, and jack and pepper jack from Green Bay Cheese.
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0917_zps4c0b2a29.jpg)
I tried each one, as I always do, for comparison's sake. I thought they were great! Especially the extra sharp cheddar. I can't wait to taste them after 3 weeks.
I was burping smoke rings all afternoon. ;D
It has to get much colder before I can try spyguy's lox recipe.
Everything looks great.
I did my first cold smoke last night with some cheese. It was 26*F, so I wasn't too concerned about the heat. I kept an ET-732 monitoring the chamber temp just in case. At one point it got up to close to 80*F so I went out and discovered that my pellet tube had a flame going, which I snuffed back out.
I did 1.5 hours of hickory. Most of mine was cheddar and I've read that cheddar is ready to eat after 26-28 days.
Quote from: Grouperman941 on December 09, 2013, 09:07:05 AM
While most of you were waiting for the ice storm last week, I was getting worried it would not get cold enough here to smoke cheese to give out for Christmas.
Saturday morning, it was below 70 at wake-up, so I went for it.
I was able to get 2 hours of hickory on 5 kinds of cheese. It got to 90 at the very end, but I didn't really get any melt. I used ice in the bowl and a frozen juice container. I have wax coming this week to make them look nice.
After getting dried off, they posed for a group shot -- 3 kinds of Wellsley Farms Cheddar, and jack and pepper jack from Green Bay Cheese.
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0917_zps4c0b2a29.jpg)
I tried each one, as I always do, for comparison's sake. I thought they were great! Especially the extra sharp cheddar. I can't wait to taste them after 3 weeks.
I was burping smoke rings all afternoon. ;D
It has to get much colder before I can try spyguy's lox recipe.
I winter in south florida and do cheese and lox anytime, I usually wait for cooler weather but you can keep temps down by making yourself some large blocks of ice using meatloaf tins, leave ice in tins and put a few of them in and it will keep temps down, I've done cheese and lox when its been in the 80s using this method and its worked fine for me
I think you will find that the cheese takes on the smoke better if you cut it into smaller chunks. I will normally cut a brick into 8 pieces
The more surface area, the more smoke. I usually smoke in 8-ounce blocks and find it works well. Also a good size for packaging.
I prefer 1" thick blocks no matter how big the lengths. Usually cut into 4-8 oz. blocks. 80% or better of the smoke will remain close to the out side of the cheese no matter what. So I find the more surface the better the cheese. Also requires less time smoking, and less time aging the smoke.
I use an alternative means to smoke so temp doesn't matter. But apply 95-110 degrees of heat simply to achieve color and the smooth smoked appearance.
Cheese doesn't need 3-4 months to age if done correctly. And a thin piece just dont need as much. Now this is my opinion. But also all my family and kids agree.
In fact if i need it quicker. I set my slicer to a thin film and slice all the surface off a little at a time. Then cut the rest for eating. The thin stuff i eat as i prefer tons of smoke. LOL! But the rest every one enjoys. Just call me ye of little patience.
Quote from: zueth on January 11, 2014, 10:13:09 AM
I think you will find that the cheese takes on the smoke better if you cut it into smaller chunks. I will normally cut a brick into 8 pieces
These are 6 oz pieces. I have done 4. Not sure I'd want smaller, though I do not doubt what you're saying.
I do like many cheeses right out of the smoker though! :-)
Quote from: Grouperman941 on January 11, 2014, 02:50:24 PM
Quote from: zueth on January 11, 2014, 10:13:09 AM
I think you will find that the cheese takes on the smoke better if you cut it into smaller chunks. I will normally cut a brick into 8 pieces
These are 6 oz pieces. I have done 4. Not sure I'd want smaller, though I do not doubt what you're saying.
I do like many cheeses right out of the smoker though! :-)
more power to ya, i think i just threw up a little in my mouth though from my exp lol
Exactly they taste like a ash tray to me right out of smoker. I don't even try them until 4 weeks minimum.
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We tasted the results from my first attempt at cold smoking cheese yesterday. 4 different varieties had been vacuum sealed in the fridge for nearly 5 weeks. I'd smoked them for 1.5 hours with hickory and my new A-MAZE-N pellet tube. My wife and a family friend both said it was the best cheese they ever had. :)