Whoops!!!

[itchybeard]

On My first Cheese smoke(Mild & Sharp Cheddar). I realised I had inadvertently put 3hrs of Hickory in the smoker instead of 2  :(
It actually smoked for 2hr 40 min. Will it be to strong?

It looks OK smelt like an old ash tray though. I let it cool then vacum packed it now the wait.........am I right in 2 weeks ? looking forward to it.
Did some peanut Oil as well at the same time.
here is a sample.



Your thoughts are eagerly antisipated.

[FLBentRider]

I've put that much Hickory on cheese with no issues.

You might want to try it in two weeks and re-vac seal if it still too strong.

[Ka Honu]

Smoke taste might be a bit strong, might not.  It's all personal preference.  If you think it's too strong or not strong enough, someone in your circle of friends and family will love it.

[jiggerjams]

I have read that the longer you leave it the better it tastes. I think the standard most use on the forum is a 3 week wait period.

[pensrock]

I smoke cheese for 2-3 or 4 hours, its all good.

[ghost9mm]

We have been leaving it vac sealed for 4 weeks and we like it alot better, and no I can't say it tastes like a old ashtray, never tasted one...lol.. :D

[GusRobin]

If too smokey you can always use in omlets, or some other recipe that may dilute the taste. Or try waiting longer. Or send to my house and I will see that it is properly disposed.

[Scotty-G]

I have cold smoked 3 hrs and let rest 3-4 weeks under vacuum and no complaints here  :P :D

Try it on a pizza - smoked cheese pizza with sliced jalapenos, onions, BBQ chicken and sun tried tomato's
Can mix with other cheese too

[itchybeard]

Cheers for the replies folks, cant wait to give them a try. I will let you know how they taste. I am very pleased with the oil will now get some different oils and try different wood flavours. I know its a bit off thread but anyone gone down this route before?

[rcger]

I've got some Cheddar I smoked back in November.  I'm going to crack it open this weekend.  I know it's going to be GOOOOOOOOOD!

[Hopefull Romantic]

IB
smoked chesse is more of a personal preference to how potent the smoke. I have done 4 hours and ate them up after two week. But what I really want to know is how in God's name you smoked the oil.

HR

[bears fan]

And what do you do with smoked peanut oil?  This might be a first for smoked oil on this forum.  I could be wrong though.

[whayek]

I once smoked med. cheddar for 6hrs..still tasted great, but I think all I did was waste a bunch of smoke pucks, didn't tast much different than cheese I amoked for 3 hrs.

[itchybeard]

And what do you do with smoked peanut oil?  This might be a first for smoked oil on this forum.  I could be wrong though.

Hi bears Fan.
I do stir fried chicken with the oil it gives it that slight smoked Hickory flavour you can also put a drizzle on salads etc. Not sure whether it matures with age but it certainly absorbs the flavour. Use it anywhere where you would use oil but want that bit of smoky flavour.
Have a go....

I keep opening the bottle and having a sniff.

The combination of oils and wood flavours are endless... I shall be experimenting  :).

It would be interesting if anyone else has done some.

IB
smoked chesse is more of a personal preference to how potent the smoke. I have done 4 hours and ate them up after two week. But what I really want to know is how in God's name you smoked the oil.

HR

Hi HR

You put the oil in a large open fairly deep tray ( make sure it fits on the racks ). I use the cheap aluminium ones as you can shape the corner in to a good pouring flute so you can pour back into the bottle and cold smoke it for 2-3 hours and it absorbs the smoke. I do a 500ml bottle at a time in the tray. I daresay that you could do more though.
Then pour back into the bottle.

This could be the start of something big. ;)

[Quarlow]

I will be putting 3 hrs of smoke to my next batch of cheese. I do like a smokey cheese but with 2 hrs I wanted way more.