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ragweed · October 21, 2013, 06:06:48 AM

Finally, I can smoke some cheese without ice in the box and trying to keep the temp down. It's 29 F here this morning and look what I got going. It's been about an hour and the box temp is stable at 79 F! Whoo hoo.

More later

KyNola · October 21, 2013, 07:33:12 AM

Loves me some smoked gouda and cheddar!

Saber 4 · October 21, 2013, 07:38:11 AM

How does that sliced swiss turn out smoked? I'm jealous I have to go to Dallas to get anything beyond cheddar's and swiss.

ragweed · October 21, 2013, 08:32:07 AM

Never tried the sliced swiss. Some one posted it a while back and I just now found some. Here's what they look like after two hours of apple.

I'll vac seal them after 2 hrs bloom time at 72 F (our room temp ;) ) then the wait begins. Don't say it, Chris!!

Saber 4 · October 21, 2013, 08:36:03 AM

That sure took on some nice color.

beefmann · October 21, 2013, 01:04:27 PM

great looking cheese

ragweed · November 14, 2013, 03:54:09 PM

Quote from: Saber 4 on October 21, 2013, 07:38:11 AM
How does that sliced swiss turn out smoked? I'm jealous I have to go to Dallas to get anything beyond cheddar's and swiss.

Robert, tried the sliced swiss after just a little over 3 weeks. I thought it was great. Even the inside slices. I had to stop eating so I'd have some left for sandwiches this weekend for deer season. ;D ;D

Saber 4 · November 14, 2013, 07:29:43 PM

Quote from: ragweed on November 14, 2013, 03:54:09 PM
Quote from: Saber 4 on October 21, 2013, 07:38:11 AM
How does that sliced swiss turn out smoked? I'm jealous I have to go to Dallas to get anything beyond cheddar's and swiss.

Robert, tried the sliced swiss after just a little over 3 weeks. I thought it was great. Even the inside slices. I had to stop eating so I'd have some left for sandwiches this weekend for deer season. ;D ;D

That's great to know, I may have to give that a try, could be easier than smoking and slicing on the meat slicer, less to clean up for sure.

Snoopy · November 15, 2013, 10:31:30 AM

was also wondering about the sliced, as well as shredded. Just got frogmats recently and do a lot of the easy crusty bread so was thinking about throwing some shredded on em and see how it works, any one try it yet?

Saber 4 · November 15, 2013, 05:38:26 PM

I haven't tried to smoke shredded, by the time my smoked cheese ages in the fridge for a month or so it grates up with lot's of smoke flavor so I hadn't even thought of smoking shredded. Let me know how it works for you.

pensrock · November 15, 2013, 06:40:22 PM

I do sliced american all the time, its great. Makes it easy for sandwiches. Nice job on the cheeses Joe. :)

Snoopy · November 16, 2013, 12:14:07 AM

i will, didn't know if it would have to sit less or not. i'll try some out on the next smoke, probably this weekend, and make a few small bags of it, i'll open one after a week, then two and so on. figure it will just have even more of a smoke flavor in the end as it has more surface area exposed at that point. maybe too much, wait, no, nevermind, no such thing.

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beefmann