I got 3 more blocks of cheese smoking today along with some Thai peppers i grew in my AeroGarden. Kinda cool here today around 60* but still going with some ice. 2 hrs of JB Oak smoke.
2 swiss, 1 mild cheddar.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4699.jpg)
Thai peppers. Smoke then dry in the dehydrator, then into grinder ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4698.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4700.jpg)
OH CARP! I GAVE AWAY A SECRET RECEIPT :o
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4701.jpg)
nepas
Quote from: NePaSmoKer on October 05, 2009, 08:22:24 AM
I got 3 more blocks of cheese smoking today along with some Thai peppers i grew in my AeroGarden. Kinda cool here today around 60* but still going with some ice. 2 hrs of JB Oak smoke.
OH CARP! I GAVE AWAY A SECRET RECEIPT :o
nepas
That is a good start. There are few others that need to be divulged.
HR
No V-tray ?
I guess it doesn't matter if there is no drips....
NePaS is slipping. We didn't even have to threaten to waterboard or taze him. :)
KyNola
Quote from: FLBentRider on October 05, 2009, 08:27:01 AM
No V-tray ?
I guess it doesn't matter if there is no drips....
Naaa no v-tray when i do cheese.
Got the cheese all cold smoked and vac sealed. Now the wait, but not for me, these are going for a b-day gift for my BIL.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4704.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4705.jpg)
nepas
Very Nice NePas!
Nice looking cheese NePas. I've done two batches. One was kinda warm smoked with the cabinet temp held down to about 85. The cheese took on a light tan color. We've just about finished that off and it went over well. I did the second batch with the SG in the cardboard box setup. The cheese took on little, if any, color. The cabinet temp stayed in the low 60's. Do you think the lack of color is due to the lower temp? I still have to wait a few days to do a taste test.
Looks great Rick, Today I had the slicer out to slice roast beef (another thread) so I sliced up the hot pepper/american cheese I did about a month ago, winner! I also sliced up the stick of pepperoni I smoked.
Arnie, from my experience doing cheese, it will pick up more color if the temp is a little higher. I like to keep mine 75-90 if possible. But it all tastes good. :)
Looks good NePa.
The picts of smoked peppers just reminded me I need to check my peppers hanging in the shed. Thanks
Cant wait to start the grinding thing again ;D
Thanks for the confirmation pens. It probably tastes the same but just looks better with a bit of color on it.
My Thai peppers are still all green. I think I'm going to pull them shortly and hang them up in the basement. The nighttime temps are starting to get pretty cool around here.
I've still got some smoked cheese from last winter.
It was "lost" in the back of the fridge.
I hid it real good ::) ::)
Quote from: FLBentRider on October 05, 2009, 03:33:16 PM
I've still got some smoked cheese from last winter.
It was "lost" in the back of the fridge.
I hid it real good ::) ::)
Ben there done that :D
Quote from: FLBentRider on October 05, 2009, 03:33:16 PM
I've still got some smoked cheese from last winter.
It was "lost" in the back of the fridge.
I hid it real good ::) ::)
I just finished up a couple blocks of xsharp cheddar from last winter. I melted it down in a double boiler and mixed in real bacon bits, then poured it into a few mini mini loaf pans. Wow did that come out good. I do this also with smoked american for fishing season but in addition to the bacon I finely mince some wild leaks and add in, its fantastic.
Quote from: pensrock on October 05, 2009, 04:31:10 PM
Quote from: FLBentRider on October 05, 2009, 03:33:16 PM
I've still got some smoked cheese from last winter.
It was "lost" in the back of the fridge.
I hid it real good ::) ::)
I just finished up a couple blocks of xsharp cheddar from last winter. I melted it down in a double boiler and mixed in real bacon bits, then poured it into a few mini mini loaf pans. Wow did that come out good. I do this also with smoked american for fishing season but in addition to the bacon I finely mince some wild leaks and add in, its fantastic.
BRILLANT Idea pens, BRILLANT
QuoteBRILLANT Idea pens, BRILLANT
Awww Shucks...... :)
Got to let a few secrets out once in a while. :)
Hey pens, checked on my jalapenos and all of them on the plant have turned red, how cool is that ?
QuoteHey pens, checked on my jalapenos and all of them on the plant have turned red, how cool is that ?
Great, those are the perfect ones for smoking and making chipotles out of.
Quote from: pensrock on October 05, 2009, 05:00:26 PM
QuoteHey pens, checked on my jalapenos and all of them on the plant have turned red, how cool is that ?
Great, those are the perfect ones for smoking and making chipotles out of.
Thats exactly what I was thinking.
I was also thinking about wrapping in a blanky cause the nights are getting kinda cold and the plant still has allot of pods on it
Got the Thai peppers smoked and dried. Took 3 days at 90* in my dehydrator to dry the peppers.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4773.jpg)
De stemmed ready to grind.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4774.jpg)
NOTE TO SELF!
Wear gloves next time ;D :D
nepas
QuoteNOTE TO SELF!
Wear gloves next time
nepas
Rick, I thought you knew better than that. ;D ;D ;D
Quote from: pensrock on October 10, 2009, 07:36:07 AM
QuoteNOTE TO SELF!
Wear gloves next time
nepas
Rick, I thought you knew better than that. ;D ;D ;D
Yeah you would think huh :D
Here is the Thai all ground. WOWSERS smells hot even ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4776.jpg)
Had to label the bottle. I'm thinking Thai jerky? Even saved some seeds for next planting.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF4777.jpg)
nepas
Good idea on the warning label!
What's this? Paprika? Shake shake shake...
Thai peppers are quite spicy, would be good in the spicy beef sticks. hint. :D
Here are my dried and/or smoked peppers. Looks like I better do some grinding one of these days. :)
(http://i253.photobucket.com/albums/hh46/pensrock/peppers/dry_peppers001.jpg)
I grew Thais last year. I didn't dry or smoke the "leftovers". I just left 'em on the window sill. It seemed to me that they got a LOT hotter after sitting there for several months. Do they seem to be hotter after the dehydrator?
It depends on how you use them. I mean eating a pepper raw will seem hotter than if it was cooked in a stew or something. Dried I think it retains all the heat but loses moisture, which is not heat. But to try to eat a dried pepper? I actually think the heat should pretty much stay about the same, you lose moisture during the dehydration but if you rehydrate them you are putting back moisture. But I can not say 100% either way.
Thanks for the info pens. No, I didn't eat a dried one :o It seemed that I could chop up a few, fresh off the bush, for chili and they didn't have all that much kick. Much later I chopped up a couple for the chili and it was HOT. That's why I asked about fresh vs dried heat.
Quote from: ArnieM on October 10, 2009, 12:16:16 PM
I grew Thais last year. I didn't dry or smoke the "leftovers". I just left 'em on the window sill. It seemed to me that they got a LOT hotter after sitting there for several months. Do they seem to be hotter after the dehydrator?
They were smokin hot when i rubbed my eye :o
nepas