I couldn't find Manxman's original post on packaging cheese. Here is what I finally ended up with. Click on the pictures to enlarge.
I have some of my cheese and Canadian bacon package. Last year I packaged 2 small blocks of cheese weighing 2 - 3 ounces each with a chunk of bacon between them. This year I decided to slice the cheese and package the bacon on the reverse side. I believe it was Buck36 that gave me the idea of placing the meat in the back.
(http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/th_Package5.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/Package5.jpg)
Front side of packaged using the 8" wide FoodSaver bags, and 10"x6" smoking boards. Each cheese was labeled using a Dymo Letra Tag Handheld Electronic labeler. They cost around $20 - $30 with the cost going up from there. It or a similar labeler can be purchased at most office supply places. They come with a small roll of tape, and future cartridges can be expensive.
The "Seasons Greeting" label was made with graphics software, and printed on card stock, but regular paper is fine. This label must be covered with clear tape or it will not with stand any moisture. The labels are 5 x 1 ½", and are covered by 2" wide Scotch Super Strength Packing Tape. I've had them refrigerated for 3 days now, and there hasn't been any problem with the labels sticking to the package, or moisture ruining the labeling.
(http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/th_Package6.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/Package6.jpg)
Here is the reverse side of the package, with the Canadian Bacon labeled.
(http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/th_Package7.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/Package7.jpg)
I decided to fold the excess amount over and tape it down.
Very nice Habs, thats a great idea!
Is mine in the mail! ::) ;D ::)
C
As always Habs... They look spectacular!
Great Job! ;)
Mike
Looks great Habs. Do you ever have a problem with the moisture from the CB affecting the cheese? I would be afraid the moisture of the CB would affect the texture of the cheese or am I off-base on that?
Thanks!
SD
Great job Habs.
Great attention to detail.
That look SO good Habs, a very professional job! :)
Sorry I haven't had time to post any pics of my packaging efforts to date, had a few problems recently with my eldest son being in hospital and free time has been in short supply.
I have packaged bacon and scallops in a similar fashion to you, the cards I got are gold on one side and silver on the other and I have tended to opt for the gold side in the main.
This packaging has been very successful, less successful have been my attempts to vac seal blocks of cheese as the backing card tends to turn up at the corners. I think your idea of slicing the cheese / meat prior to packaging is much better and one I will adopt in future. :)
I am not sure that I was the author of the original post, I think I chimed in on someone elses post so maybe that is why you couldn't find it?
Thanks everyone. I want to have two rows of bacon, but I found I didn't have enough bacon to make the amount of packages I wanted.
Manxman;
I hope everything turns out well with your son.
With the sliced cheese I found you cannot use full vacuum. If you can adjust your machine use a gentler vacuum. The full vacuum compresses the sliced cheese together. My machine I can stop the vacuum process at any time, or use the pulse vacuum, which you can pulse until you get the desired vacuum.
SD;
The first time I packaged the two together, I had the problem of juices being drawn out of the meat, and spoiling the texture of the cheese. Now I pre-wrap the bacon in a stretchable plastic wrap, then use a hair dryer on low setting to "shrink wrap" it. That does a good job sealing it so no juices escape. I can do that step 2 -3 days in advance, so that I'm not rushing everything on the same day. I did take a picture of the pre-wrapped bacon, and the type of plastic wrap I use, but what ever brand you purchase make sure it says stretchable on the package. I'll post that picture later.
Sorry no pictures on the following steps. I didn't think about taking any pictures until I had all the Canadian bacon wrapped. So I hope the following makes sense.
The easiest way to prepare the Canadian bacon for "shrink wrapping" is to use one of the smoking boards as a template. Place a piece of stretchable plastic wrap over the board. Make sure that the plastic overlaps the board 1.5 – 2 inches on all sides.
Next arrange your Canadian bacon on the board, the way you like to present it. Starting at the short sides, fold the plastic over the bacon on both ends, making sure to expel all air. Now do the same for the long sides.
Using a hair dryer on low setting, use it to shrink the plastic. You don't want to get it too tight just enough to seal it. If the plastic begins to pull away from the seal, just pat it down is should now stay in place. This can be done 1 – 3 days prior to vacuum sealing.
Once sealed, you can carefully handle them, and they will keep their shape. I store them in a 1 gallon plastic bag; until I am ready to vacuum seal them. I also place a smoking board in the bag to provide some support.
(http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/th_IMG_0741.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/IMG_0741.jpg)
Canadian bacon shrink wrapped, and the brand of plastic wrap I use. They will be placed in gallon sealable bag and refrigerated until vacuum sealed.
(http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/th_IMG_0742.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/IMG_0742.jpg)
For easier packaging. Place one of the shrink wrapped Canadian Bacon, seam side down on an unused smoking board, centering it as much as possible. Next slide the board into an eight inch wide prepared food saver bag, making sure the bacon is lined up straight. I place the bacon in so that it is facing through the textured side of the bag.
(http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/th_IMG_0743.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/IMG_0743.jpg)
Next flip the bag over, and remove the card.
(http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/th_IMG_0744.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Packaged%20Cheese%20and%20Canadian%20Bacon/IMG_0744.jpg)
Now arrange your sliced cheese on the card, the way you want to present it. Now carefully slide the card into the bag, above the bacon. It is now ready to be vacuum sealed
I'm impressed. Really great looking professional job. ;)
Wow, Habs, never let it be said that you are not a thorough person. Thanks for the explanation. I actually have the same plastic wrap shown in the pic, so that'll work perfectly. Thanks for taking the time to explain it. I really appreciate it.
SD
Smokin Soons Holiday Presentation:
Geve 'em a load of good smoked food
Plenty of Beer and Booze before and after.
Try to operate vac sealer with one eye closed, cause it looks like 2 now.
Shove various smoked goods into bag missing bag quite a bit.
Present Vac seald lumps to guests
Say "Merry Christmas", now go home
Best I can do....... ;D
QuoteManxman;
I hope everything turns out well with your son.
With the sliced cheese I found you cannot use full vacuum. If you can adjust your machine use a gentler vacuum. The full vacuum compresses the sliced cheese together. My machine I can stop the vacuum process at any time, or use the pulse vacuum, which you can pulse until you get the desired vacuum.
Thanks Habs.
My sealer is all or nothing but I have my eye on a new one that has a triple sealer and looks like it has variable vacuum settings as well. It's a good way off at the moment....... pretty expensive ££££££'s but well up on my wish list! :D
Quote from: Smoking Duck on December 19, 2008, 04:25:50 PM
Wow, Habs, never let it be said that you are not a thorough person. Thanks for the explanation. I actually have the same plastic wrap shown in the pic, so that'll work perfectly. Thanks for taking the time to explain it. I really appreciate it.
SD
I always saw that plastic wrap in the grocery store, and thought it was some cheap generic brand. A couple of years ago I saw the same plastic wrap on the King Arthur website, that is when I decided to try it. It works great for wrapping food. It really holds it's cling.
Quote from: Habanero Smoker on December 20, 2008, 02:14:48 AM
Quote from: Smoking Duck on December 19, 2008, 04:25:50 PM
Wow, Habs, never let it be said that you are not a thorough person. Thanks for the explanation. I actually have the same plastic wrap shown in the pic, so that'll work perfectly. Thanks for taking the time to explain it. I really appreciate it.
SD
I always saw that plastic wrap in the grocery store, and thought it was some cheap generic brand. A couple of years ago I saw the same plastic wrap on the King Arthur website, that is when I decided to try it. It works great for wrapping food. It really holds it's cling.
Habs,
I thought the same as you and also purchased after seeing it at King Arthur flour. Now it's all I will buy.
Deb
The funny thing is when I bought it, I bought it cause it was the cheapest price at the store. I was really in a shock when I realized how good this stuff really is. A little marketing could help that brand some....it's as good as any plastic wrap I've used.
SD
Looks great Habs,
I had the same idea. I'm putting sliced cheese on one side and CB and sliced smoked pepperoni on the other. I like the tip about shrink wrapping the CB, I'll do the same with the pepperoni.
Nice looking gifts. My 6x10 boards came in last week, now I just need to make time to vac pack. The CB, cheeses and pepperoni are all sliced and ready to go. I thought over vacing may cause a problem with the sliced cheese, my vac sealer has the option to stop sealing when necessary also, Thanks for the info.
pens
Pens;
The pepperoni and cheese combination sounds real good.
I did manage to get them all done. I had trouble getting all the air out before shrink wrapping the meats, But I think it all came out great.
Thanks for the advice,
pens
Heres a couple pics. I do not have the tags made up yet but have threes cheeses, bacon and smoked pepperoni.
(http://i253.photobucket.com/albums/hh46/pensrock/xmas_gifts001.jpg)
(http://i253.photobucket.com/albums/hh46/pensrock/xmas_gifts002.jpg)
Nice pens!! Did you make the pepperoni? Do you dry cure it?
My cheese gifts are going to have to be New Years gifts. Gives me time to do some CB.
Wow, Pens......you give people a little taste of everything! Looks really nice.
Ummmmm, you have my adress, right? Hee Hee ;D
Deb, No I buy Hormel pepperoni, remove the casing and cold smoke it for a couple hours. I've tried other brands but the Hormel seems to work the best.
Hmmm....... SD's address, I know it must be around here somewhere? ???
Oh well its the thought that counts... right? ;) ;D
Merry Christmas!
pens
The pepperoni really completes the gift. Those are definitely going to make the recipients happy.
Thanks for the idea Habs. I've given small blocks of smoked cheese in the past but this looks much nicer and you can give a several different cheeses/meats in one gift.
Pensrock,
That looks great. I'm going to have to get some of those boards.
Whoever said that it was the thought that counts when it comes to smoked cheese and pepperoni, never had any good thoughts ;) ;D ;D
But (sniff, sniff), that's okay (sniff, sniff), I completely understand (sniff, sniff) :'(
Hee Hee ;D
Well, mine looks a bit tackey compared to you guys, but I did try anyway. Looks better than a ziplok I guess. :o
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00691.jpg)
I'm sure anyone who gets one of your packages of smoked goodies will love it. :)
SS;
Your packages look good. Prior to using the boards, I used flexible cutting boards that I got from WalMart. You can get a package of five (I think there are five) in assorted colors. I would use kitchen shares to cut them to the size I wanted.
There's nothing tacky about a person taking the time to make a gift of smoke cheese and CB and then giving it away. I say well done. I don't care if it comes in a brown paper sack, that's a great gift no matter the packaging. The way I figure is once the recipients receive the gift, it will be a matter of seconds before said packaging is torn open and contents devoured.
SD