Smoking Some Cheese

Started by Tenpoint5, October 27, 2009, 11:19:53 AM

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ArnieM

#30
October 27, 2009, 08:35:34 PM
Hi db,

Quote from: dbrown1 on October 27, 2009, 08:11:14 PM
so at 63 degrees how long do you apply the smoke to the cheese ?

I did my last one about 2:20 at about that temp.  I think I'll go for longer the next time.  So far, I'd say that the cooler the temp, the longer the smoke.  But I'm no expert on the subject.

Just do it.  Make notes.  See how you like it and adjust from there. 
-- Arnie

Where there's smoke, there's food.

FLBentRider

#31
October 28, 2009, 04:00:26 AM
I have put up to four hours of smoke on cheese.
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Tenpoint5

#32
October 28, 2009, 04:41:17 AM
I ended up putting 2:40 on it. Had a puck or two that didnt want to advance when they was supposed too. Probably needs some cleaning in there. But I was standing right there for one and it never even tried to advance on its own. So I did it manually.
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DjSaneR

#33
October 29, 2009, 07:05:39 AM
Wow, that looks great!  How'd they taste?
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ArnieM

#34
October 29, 2009, 07:19:11 AM
Quote from: DjSaneR on October 29, 2009, 07:05:39 AM
Wow, that looks great!  How'd they taste?

You can't eat the cheese yet.  The general rule is plastic wrap or vac bag and put in the fridge for at least 10 days.  I have been doing more.

They say that the cheese, right out of the smoker, tastes like licking an ashtray.  I can't say I've tried either  ;D
-- Arnie

Where there's smoke, there's food.
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