My neighbor bought some pepperjack and white Wisconsin cheddar and asked me to smoke it. Put 4 hours of cold oak smoke to em ;D
(http://i123.photobucket.com/albums/o290/stlthy1/2cheese.jpg)
Yeah the peperjack is smaller cuz i cut a slice ;D
nepas
NePaS cut the cheese!!! ;D ;D ;D
Cold smoked white cheddar is my favorite. Last time I smoked cheese I did about 10 pounds of white cheddar and 2 pounds of gouda. Folks have started calling me to see if I have any smoked cheese they can have.
KyNola
Great looking treat there Nepas.....(as usual)
Isn't it amazing that it has become politically correct to cut the cheese????
i really enjoy the fontina, and cheddar cheese.
i have 5 lbs of cheddar that will be ready tomorrow.
i even have the people at the publix grocery store asking me when
they will get a chance to try some. how 8) is that?
Quote from: NePaSmoKer on April 24, 2009, 10:11:17 AM
Yeah the peperjack is smaller cuz i cut a slice ;D
nepas
LOL ;D ;D ;D
I'd have cut a bigger slice! ;D
C
Quote from: KyNola on April 24, 2009, 02:44:06 PM
NePaS cut the cheese!!! ;D ;D ;D
Cold smoked white cheddar is my favorite. Last time I smoked cheese I did about 10 pounds of white cheddar and 2 pounds of gouda. Folks have started calling me to see if I have any smoked cheese they can have.
KyNola
How did the Gouda turn out? That's one of my favorites.
I'd love to know how 4 hours of smoke tastes...I usually top out at 2-2.5 (listen to me...like I've done this A LOT)!!! We like the hint of smoke on the cheese...but I know nothing really...I just want to taste the cheese with the smoke and just may be a scaredy cat!!! :D
RK,
Haven't tasted the gouda yet. Still vac sealed and aging. Smoked it back in Feb. and have resisted the urge to dig in.
LQ,
I generally go 3 hours of smoke on the cheddar. This time I used a combination of cherry/maple. I really like the finished product of the two woods.
KyNola
Thanks for the post Nepas. That looks really good. Reminds me that I have some Pepper Jack vac sealed in the back of the fridge waiting to be tapped into.
Looks Great Nepas. Did s ome a couple of weeks ago, Cheddar, Pepper Jack and Jalapeno. Noticed that the Pepper Jack was a process cheese and it didn't stack up to the others. Has anyone noticed the difference in Processed and Non Processed??
Tom
Quote from: La Quinta on April 24, 2009, 07:32:29 PM
I'd love to know how 4 hours of smoke tastes...I usually top out at 2-2.5 (listen to me...like I've done this A LOT)!!! We like the hint of smoke on the cheese...but I know nothing really...I just want to taste the cheese with the smoke and just may be a scaredy cat!!! :D
That's the way I like mine also. I want to taste the cheese and know that it's been smoked. Actually that's the way wife and I like most of our food. Don't like it over powered.
Father Tom,
i have done some processed cheese such as pepper jack and the K work cheddar.
did not like the results at all, i have switched to Boars head brand, the Havarti with jalapeno
the cheddar and the fontina all smoke very well.
i only do 20 minutes of smoke on my cheese because i like a very lite smoke flavor.
in fact i bring the cheddar to room temp and then slice it, the smoke flavor does not jump out at you
but after a few seconds you can taste it on the back of your tongue.....best of all you still get to
taste the cheese.
Thanks Up in Smoke. Will try some Boars Head if i can find any or will order it from company.
Tom
Darn you RoadKing! ;) You made me open a package of the smoked gouda. In Jan and my opinion, it was nothing short of great!
KyNola
Quote from: KyNola on April 25, 2009, 03:29:13 PM
Darn you RoadKing! ;) You made me open a package of the smoked gouda. In Jan and my opinion, it was nothing short of great!
KyNola
Don't you just love that Gouda.......Mum good! Just melts in your mouth so-o-o-o creamy too......
Quote from: La Quinta on April 24, 2009, 07:32:29 PM
I'd love to know how 4 hours of smoke tastes...I usually top out at 2-2.5 (listen to me...like I've done this A LOT)!!! We like the hint of smoke on the cheese...but I know nothing really...I just want to taste the cheese with the smoke and just may be a scaredy cat!!! :D
Well 4 hours was pretty good my neighbor said. The cheese was gone by that night.
nepas
NePas...I just cracked open a colby jack that I smoked in January...YUMMMOOO...have about 6 more bricks (of various) to go through!!! I'm thrilled!!! Glad you're doing the cheese thing!! :)
Quote from: La Quinta on April 26, 2009, 07:42:27 PM
NePas...I just cracked open a colby jack that I smoked in January...YUMMMOOO...have about 6 more bricks (of various) to go through!!! I'm thrilled!!! Glad you're doing the cheese thing!! :)
I think i could wait that long for chees but my neighbor cant :D he wants it that same day of the smoke ;D
At the smokeout i'm going to have some smoked cheese, jerky, slim jims and if it lasts some smoked venison sausage and andouille. Also some chicken, pork (swine flu free ;D) and maybe some briskit.
nepas
You know I'm there...got my college girlfriend lining up a place to stay...she is a hoot...her hubby is gonna take care of the kids...so we are gonna be freak women!!! Kool huh? ;D
Hi I just bought a DBS and was wondering how to smoke cheese? Do you just put a chunk in the DBS and turn smoker on? Would like to try Gouda and Cheddar maybe also some pepper jack. How long do you smoke it for,1 Hour or 2? Also do you just set the timer on the smoker and do not turn oven on? Will this get it hot enough to smoke the cheese? I have read where after I smoke it I should let sit in frig for about 3 weeks before tasting it. Do I let it get to room temp before I seal it in a bag and then in frig? Any tips would be appreciated.
What you will have to do is dependent on where you live. Smoking cheese requires the Cabinet Temperature not getting over 80 and preferrably not over 70F. That is hard to do in the middle of the summer in Central Texas at 105 in the shade. Most of the time it is a fall/winter/early spring thing to do and even then requires a cold smoking setup (the smoke generator is attached to another box and a hose run from that box to the Bradley cabinet - the longer the better - cooler smoke. But there are ways. Some go with a cold smoking set up and put ice on the other racks to lower the cabinet temperature. For an experiment, when the temperature gets hotter, I'm gonna try hooking up a roll around ac to my cold smoke box to carry the smoke through the pipe and into the smoking chamber. I've always wondered why you can't put cold cheese into the smoker for 20 minutes, then back into the refrig to cool down, then back into the smoker for 20 minutes, into the refrig. etc.... Might have to put a buddy puck between the wood pucks so you don't have to reheat the puck burner each time. Dunno - I wonder! The hardest thing on smoking cheese is the after smoking "mellowing" period. Right after smoking, the cheese often tastes like an ashtray. Waiting 10 days or so gives it a chance to mellow. Gouda, cheddar, pepperjack - all are delicious smoked.
A link to the recipe page for smoking cheese http://www.susanminor.org/forums/showthread.php?t=32 (http://www.susanminor.org/forums/showthread.php?t=32)
Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'
Dang you folks that can smoke cheese. I might get 3 - 10 days per year when the outside temp. is ok. On the other hand I have a veg garden 12 months per year... still smoked cheese is cold weather champ.
Olds
I took about four pounds of smoked cheese to the smokeout, but it sure would be nice to have fresh veggies from the garden year round.
Hey NePas
How many more slices will you take off once the cheese is done?LOL
;) ;)
Will you tell your neighbour that there was a 50% shrinkage?
Lumpy
Newbie here, sorry for the dumb ?s. My brother wants me to smoke him some cheese. How long will it last if it is vacuum sealed. Will 4 hours of smoke be too overpowering for cheddar. What is the wood of choice for cheese. thnks again. ;D
QuoteNewbie here, sorry for the dumb ?s. My brother wants me to smoke him some cheese. How long will it last if it is vacuum sealed. Will 4 hours of smoke be too overpowering for cheddar. What is the wood of choice for cheese. thnks again.
No dumb questions, everyone has to start somewhere. :D
I have kept vacuum sealed cheddar for at least 3 months and it was fine, normally doesn't last that long because it is eaten quickly but I put a piece aside as an experiment.
Length of time of smoke is personal preference, I started by doing blocks (around 6"x4"x1") for between 1 and 6 hours and have settled on about 4 hours for mature / sharp cheddar but for some that is too long. Mild cheddar needs less. Best to experiment and see what suites you and your brother best.
Oak and apple for me, although I an sure others will point you elsewhere! ;) :D
thanks for the info
Just wondering Nepas. Did you use the smoke pistol for this smoke? Would it be possible to just mount it up against the smoke generator hole on a DBS? This would be half the cost of the Bradley cold smoke adapter.
Quote from: okiesmoke on June 29, 2009, 02:01:50 PM
Just wondering Nepas. Did you use the smoke pistol for this smoke? Would it be possible to just mount it up against the smoke generator hole on a DBS? This would be half the cost of the Bradley cold smoke adapter.
okie
I use a smokedaddy, way different than the smokepistol. I had to drill a 1/2" hole on the side of my BS.
nepas
Hi guys, just a question about smoking cheese. Can I do it in my DBS with the just the smoke gen running or is that still too hot?
Quote from: Margareeman on June 29, 2009, 03:26:19 PM
Hi guys, just a question about smoking cheese. Can I do it in my DBS with the just the smoke gen running or is that still too hot?
Thats the only way I can smoke cheese here, and even then I have to load the water bowl with ice along with another bowl of ice on the low rack. And if the temp still ramps up to high, prop the door open!
C
Quote from: Margareeman on June 29, 2009, 03:26:19 PM
Hi guys, just a question about smoking cheese. Can I do it in my DBS with the just the smoke gen running or is that still too hot?
You need the fake plug and a bowel of ice on the rack just above the puck slide. The plug is just the jack without the cable.
nepas
Thanks for the info guys, greatly appreciated. NePas, sorry, but I am unsure of what you mean about a fake plug?
Quote from: Margareeman on June 29, 2009, 04:15:02 PM
Thanks for the info guys, greatly appreciated. NePas, sorry, but I am unsure of what you mean about a fake plug?
You have a Digital Bradley. The cable that goes from the generator to the back cabinet. You need just the fake jack that has no cable. You can get the jack at Radio shack
nepas
Margareeman
To smoke cheese you will want to maintain a tower temp of 80 degrees or less. Most will setup a temporary cold smoke such as this one. http://www.susanminor.org/forums/showthread.php?p=42#post42 You can also set this up using a cardboard box. In addition to this they may also use a bowl of ice in the tower to help keep the temps down. Because you have a DBS, in order to set it up in a cold smoke format like this you will need to either extend the sensor cable (small wire between smoke generator and the tower) or plug in a dummy plug into the smoke generator as NePas suggested because the smoke generator will not run without the sensor circuit being connected. The dummy plug can be made but it is not simply a blank plug, it must have a resistor wired into it. Here is a thread from a while ago on the subject. They really are simple to make. http://forum.bradleysmoker.com/index.php?topic=9164.0
Mike
The smoke generator by itself can heat the box with cheese in it to 150 but that depends on the outside ambient temperature. It is typcially better to use an offset such as the cardboard box, aluminum dryer vent, and the longer cable NePa and others mentioned. Alaska and Canada may have to have the heater on to 200 degrees to keep the cheese from freezing. :D
Thanks guys for all the info, greatly appreciated. As I told one of the new guys here, when you ask ask a question he will be surprised at the responses he gets, once again a great bunch.