I am smoking cheese with the newly arrived Bradley remote smoke box.
The temp is only 50 degrees in the smoker itself .
I looked at the cheese after 4 hrs of smoking at it looked kinda pale.
I was wondering if I need to up the temp. to the 70 degree range to get better result?
Oarfish welcome to the forum. 50 degrees is perfect, but most of what i have read is 2 hrs max smoke
You usually won't get that deep brown color you see in commercial smoked cheese. Mine comes out slightly tinted, but it does have a good smoke flavor. If you can keep your cabinet at 70°F, you may want to try your next batch in that range. I have come across information that the cooler it is, less smoke will penetrate and/or adhere to the surface.
I have also heard that the cooler the ambient the less smoke would penetrates. But Since Habs mentioned the commercially smoked cheeses, on most of the smoked cheese labels I USED to buy (not anymore) it says; SMOKED Flavour and that it wide open for interpretation (like liquid smoke in the preparation process) and I have also read some where that most of the "smoked" color on the cheeses in artificially infused.
I also go for 2 hours of smoke.
HR
Ooops, the cheese got smoked for about 7 Hrs. I left it out overnight until all the bisquits were used up.
Well I am going to vacuum pack it try in a few weeks. Thank you for the good advice.
(was going to post pic. but the only button I saw "insert image" did not work)
Hey oarfish,
here is the link on how to post pictures.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
HR
Thanks for the upload info.
Here are the pictures of the smoker setup and the 7 hr. cheeses: mozzarella, Swiss and mostly cheddar.
Now, have to go and catch some trout to fill the smoker ;)
(http://i630.photobucket.com/albums/uu26/oarfish1/009.jpg)
(http://i630.photobucket.com/albums/uu26/oarfish1/008.jpg)
Oarfish just remember to vac seal or saran wrap the cheese and stick it in the fridge for 10 days to let the smoke mellow out and soak in the cheese. Unless you like licking ashtrays.
Done it with vacuum packaging this morning. Thanks for the advice, will wait before opening the first package. Will report on the "7 hr. flavor".... if it is any good,
the wife planning to put some of it in this year's Christmas baskets.
Quote from: oarfish on October 18, 2009, 02:38:19 PM
Done it with vacuum packaging this morning. Thanks for the advice, will wait before opening the first package. Will report on the "7 hr. flavor".... if it is any good,
the wife planning to put some of it in this year's Christmas baskets.
With 7 hours of smoke on it it might take that long to mellow out
Yeah like a month.lol
Quote from: oarfish on October 18, 2009, 02:38:19 PM
.... if it is any good,
the wife planning to put some of it in this year's Christmas baskets.
Oarfish, I would not do that if I were you. If the cheese turns out good as I am sure it will, the recipients of those baskets would be DEMANDING more later and you share would get smaller and smaller.I AM SPEAKING OUT OF EXPERIENCE :D :D :D
HR
That's a lot of good looking cheese. There are some members that use 5 or more hours of smoke with good results.
I've used four hours of apple smoke with great results.
but I will play it safe and put small chunks into the gift baskets ??? that way we don't set too high expectations for future Holidays.
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Good idea oarfish, just pack it in Walmart bags or some thing similar. ;D
HR
I opened a package last week (after sitting for 3 weeks vacuum packed in fridge)and it does not taste smoky enough. I will have to try warmer smoking next time probably 75-80 degrees.
Hey Oarfish. I did a batch with Apple smoke, 3hrs at 70f-75f and it was not smoky enough for me. Well actually the cheddar was slightly smokey but the swiss and mozzerella was hardly smokey at all. I will do it next time for about 5 hrs and a temp of upper 70's to low 80's. And maybe some stronger flavour wood.
I opened another package today (about 2 months have passed since the smoking of this batch) it was the cheddar cheese this time. It did not taste smoky enough still.
I guess warmer temp is better, and the 50 degree was too cold for the 7 hrs. smoking.
Next time I am going to try to smoke cheese for a few days with about 5Hrs. of smoke each day and just sitting /curing/ drying in between in the Ohio winter.
I have tried smoking, and got not much satisfactory result. the color is not exactly pale, but not brown also. I have tried with temperature variations with closely similar results.