More Cheese

Started by NePaSmoKer, April 29, 2009, 05:37:04 AM

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NePaSmoKer

April 29, 2009, 05:37:04 AM
I did a coupls small bricks of chees yesterday. Pepperjack and swiss. Cold smoked em with oak 2.5 hours in my smoker but used a smokepistol. Worked pretty good. The swiss took more smoke than the pepperjack?




Cheese MMMMMMMMMM



nepas


Tenpoint5

#1
April 29, 2009, 05:40:11 AM
Looks Great Nepas!! Is Kiki the Jerky Pup becoming a convert to a Cheese Doodle?
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

NePaSmoKer

#2
April 29, 2009, 05:44:08 AM
Quote from: Tenpoint5 on April 29, 2009, 05:40:11 AM
Looks Great Nepas!! Is Kiki the Jerky Pup becoming a convert to a Cheese Doodle?

Yeah she likes the smoked cheese, i only give her a small peice. So its like rubber steak or cheese  ;D

nepas

pensrock

#3
April 29, 2009, 12:48:14 PM
Kiki looks like...... Wheres my cheese?  ;D

Nepas, the swiss I smoke always takes on more color than other cheeses I smoke. To keep it looking like my other cheeses, I normally take it out sooner, tastes great!  :)

NePaSmoKer

#4
April 30, 2009, 09:44:43 AM
Doing 3 more cheeses today. Sharp, white x-tra sharp and pepperjack. Going to vac seal them after they sit for a couple hours.

Kiki aint getting any of this cheese  ;D



nepas

sherlock

#5
April 30, 2009, 10:23:31 AM Last Edit: April 30, 2009, 10:31:15 AM by sherlock
nepas

What is a smoke gun?

Is this what you are talking about?
http://www.cuisinetechnology.com/thesmokinggun.html

If so, when and why do you use it?

S

Mr Walleye

#6
April 30, 2009, 10:55:39 AM
Sherlock

I think he is talking about this but I'm not sure....

http://www.smokepistol.com/

Mike

Click On The Smoker For Our Time Tested And Proven Recipes

sherlock

#7
April 30, 2009, 12:34:58 PM
Either way, I guess, why would we use them? nepas was smoking cheese and it appeared to be in his smoker. ???

I know, I have a lot to learn but, this is the only way I will learn. :)

NePaSmoKer

#8
April 30, 2009, 01:14:55 PM
Yes its the smokepistol

nepas

La Quinta

#9
April 30, 2009, 05:02:04 PM
Wow...that thing is kool!!! Interesting....hmmmm..... :)

Up In Smoke

#10
April 30, 2009, 05:53:51 PM
Nepas,
when you say the swiss took more smoke than the pepper jack do you mean you had to smoke it longer?
or did it taste smokier than the pepper jack?
2 Bradley OBS
Some people are like Slinkies... They're really good for nothing.
...But they still bring a smile to your face when you push them down the stairs.

NePaSmoKer

#11
May 01, 2009, 06:03:41 AM
Quote from: Up In Smoke on April 30, 2009, 05:53:51 PM
Nepas,
when you say the swiss took more smoke than the pepper jack do you mean you had to smoke it longer?
or did it taste smokier than the pepper jack?


No the swiss was smoked with the pepperjack. pens said when he does swiss it does the same. Dont know why the swiss does this.

It does have a more smokey taste than the pepperjack. maybe next time i will pull it after 1.5/2 hours.

nepas

sherlock

#12
May 01, 2009, 06:50:17 AM
nepas
What do you use this pistol for?

NePaSmoKer

#13
May 01, 2009, 07:50:46 AM
Quote from: sherlock on May 01, 2009, 06:50:17 AM
nepas
What do you use this pistol for?



I use it for cold smoke on the cheese.

I drilled a 1/2" hole on the side of my smoker, attatched the smokepistol bracket to it. This gives me cold smoke about 40* IT cab temp.  Going to try some cold smoked jerky soon.

nepas

sherlock

#14
May 01, 2009, 11:24:05 AM
Thank you Sir

I now understand. Sounds like a great idea as usual.

You da man..................
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