creosote cheese

neocostical · March 17, 2011, 05:11:05 PM

I just got done smoking some pepperjack cheese and it tasted like creosote. I have a Bradley smoke generator mounted on a proofer. I have two large vents that were both 100% open. I could use a little help, this is the second time that this has happened... thanks

howlin · March 17, 2011, 05:23:44 PM

did you let it sit for a few weeks after smoking?it helps to mellow out the flavor.

bears fan · March 17, 2011, 05:48:53 PM

Howlin has you pointed in the right direction. It is a must to let it sit for at least two weeks. The longer the better. I food saver it so it doesn't go bad on me.

neocostical · March 17, 2011, 06:19:39 PM

thanks guys. i will foodsaver it.

Quarlow · March 17, 2011, 06:32:31 PM

Aand 2 weeks is minimum. 1 to 2 months is better and I believe NePaSmoker has gone 10 to 12 months.

neocostical · March 17, 2011, 07:15:28 PM

how long did you guys smoke your cheese, I only went 40 minutes.....

howlin · March 17, 2011, 07:18:53 PM

i just did swiss with 1 hour alder.same with mozz.some use more smoke the harder the cheese the longer the smoke.

bears fan · March 17, 2011, 07:24:28 PM

I go 2 hours, but it depends on what you are smoking and how much smoke flavor you like. Soft cheeses like mozzarella will take smoke more then a cheddar so you don't have to smoke them as long. You really have to figure it out to your tastes though. I know some people on the fourm go 3 or 4 hours of smoke because they like a strong smoke flavor. I like to go middle ground with the smoke.

neocostical · March 17, 2011, 07:34:31 PM

thanks for all the tips guys, I cant wait to try it out in a month or two....

Indy Smoker · March 17, 2011, 09:09:35 PM

You should be good with the 40 minutes, but you need to be patient. 2 weeks wrapped in the fridge should make you happy

ArnieM · March 18, 2011, 07:01:19 AM

My last smoke was 1 hour apple and 40 minutes pecan for a variety of cheese. They are vac'ed and waiting.

I just opened my last pepper jack from November 1^st and it was great.

Jim O · March 18, 2011, 07:20:57 AM

I usually do 2 hrs with hickory or apple ,vent wide open, then vac seal for at least 3 weeks.

Good results!

Jim O

Reboot · March 20, 2011, 11:03:36 AM

Hi all -

How long will the cheese stay good if vac sealed?

OU812 · March 20, 2011, 11:15:18 AM

I dug out some last weekend and it was almost a year old.

Tasted and felt just like it was the day I sealed it.

Reboot · March 20, 2011, 11:24:38 AM

You just keep it in the fridge or are you freezing it OU?