Smoked Cheese and Bologna Southern Style
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs375.snc4/45778_107004456024644_100001452716818_57508_603820_n.jpg)
Smoked Bologna
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs139.ash2/40272_107005109357912_100001452716818_57516_6436524_n.jpg)
I decided to smoke some Pepper Jack, Mild Cheddar and Marbled Cheddar.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs291.snc4/40874_107004509357972_100001452716818_57510_325741_n.jpg)
In the First Bradley I placed a 2 pound block of bologna that I'd Cut slits in top of the Bologna roll as shown to allow proper seasoning. Coat with prepared mustard and applied a rub.
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs191.ash2/45456_107004752691281_100001452716818_57512_7891420_n.jpg)
In the Second Bradley, that I set up as a cold smoke, I will do the cheese using Applewood flavor bisquettes/wood...
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs398.snc4/46073_107004739357949_100001452716818_57511_5357200_n.jpg)
Once the smoke started to enter the smoker I placed the cheese on a rack and rested on the second set of rest from the top.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs395.snc4/45799_107004782691278_100001452716818_57514_5494814_n.jpg)
Here is a shot for those who wonder if the cold smoke box works.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs279.snc4/40293_107005116024578_100001452716818_57517_5991664_n.jpg)
I decided to set here for a minute and make a couple of business calls.
I smoked the cheese for 60 minutes.
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs199.ash2/46172_107005159357907_100001452716818_57521_5055520_n.jpg)
Remember to make sure the temperature does not go over 100F.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs292.snc4/40953_107005142691242_100001452716818_57519_1661897_n.jpg)
It's time to pull the cheese out of the smoker.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs389.snc4/45227_107004482691308_100001452716818_57509_2273081_n.jpg)
I vacuum sealed the Bologna that I will frig for 3 Days before pulling my slicer out of the cabinet and slicing.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs376.snc4/45889_107016792690077_100001452716818_57590_3799627_n.jpg)
I also vacuum sealed the cheese and it will rest in my frig for 21 days.
Looks good! For some reason I thought it was too hot to smoke cheese? But you just did so I guess not?
Looks good!
I've got to ask, don't you have a job??
LOL
He said he made a couple of business calls. I can't fault the man if he has his priorities better aligned then mine! ;D
SR - I own a small business in Cincinnati, OH and have another location in Louisville, Ky. I get to work out of my house a lot. My oldest son actually runs the business now, so I just get to enjoy things a little more now.
Don't take this wrong - I still work all day - sometimes I feel like a fireman - always putting out fires.
But I love it!
That's why I had a bunch of boys so I could rest in my Old Age and Smoke
Did you cold smoke the bologna also.
Looks great
I have two Stainless Steel Smokers -
In the first unit I hot smoked the bologna and started the bologna about an hour earlier.
In the second unit I used my cold smoke adaptor.
I had done a smoked bologna the other day and CRG suggested that I try to vac seal a couple days before slicing.
http://forum.bradleysmoker.com/index.php?topic=17257.0
Man your second unit, with the smoke box, looks like sometime off "Lost in Space" - Danger, Will Robinson!
LOL