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Muenster with the AMNPS in my Smoke Vault (update-ready to eat) - Page 4

post #61 of 74
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

That looks Great Al !!!!

 

Polly want a cracker!!!

Bear Want one too!!!  biggrin.gif

 

 

Bear



Hey Bear, Your back!

 

I guess you weathered Irene, looks like there's another one that's gonna be headed your way the end of next week.

post #62 of 74

nepas want a cwacker too

 

 

post #63 of 74
Quote:
Originally Posted by SmokinAl View Post

Hey Bear, Your back!

 

I guess you weathered Irene, looks like there's another one that's gonna be headed your way the end of next week.



NO!  NO!  NO!

 

We are redirecting that one (Katia) back out to see.

 

 

Bear

post #64 of 74
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post





NO!  NO!  NO!

 

We are redirecting that one (Katia) back out to see.

 

 

Bear



Good luck on that!

 

post #65 of 74

Great thread, cheese and crackers look great! I'm not a scotch fan, but I had the luxury of having johnny walker blue on the rocks.  Wow, that stuff is terribly smooth! 

post #66 of 74
Great color Al
post #67 of 74
Thread Starter 
Quote:
Originally Posted by Shellbellc View Post

Great thread, cheese and crackers look great! I'm not a scotch fan, but I had the luxury of having johnny walker blue on the rocks.  Wow, that stuff is terribly smooth! 



 

Thank-you!

 

I came close to buying myself a bottle of JW Blue on my 65th birthday, but just couldn't swing it. 66 is coming up in Nov. & I'm in a little better financial shape now so it may happen this year.

post #68 of 74
Thread Starter 
Quote:
Originally Posted by bmudd14474 View Post

Great color Al


Thanks Brian!

 

 

post #69 of 74

That cheese looks perfect! Just added Muenster to my growing list of cheeses to smoke. The weather here in Iowa is starting to get very nice. Sunny and low to mid 70's Sunday and Monday. Lets see, Kielbassa in the MES 40 w/ AMNPS & Hickory and Cheese in the GOSM w/ AMNS & Peach. I think I see a plan starting to come together.

post #70 of 74

I am sitting here Chuckling to my self. Self i say there has got to be some very patient guys here. To wait for a couple of weeks to try out smoked any thing is something i just do not have the patients to do. I have to dig in just as soon as it come out of the smoker. Never had a bitter PC of cheese yet however i have never tried the pellets yet. Will give them a try this coming Sunday just for the heck of it. I use sawdust and wine or apple juice.

I love smoked Cream cheese (I wrap in cheese cloth) and baked taters.

Man that's good stuff.

Love that smoked cheese.Looks-Great.gif

Karl

post #71 of 74

The first time i smoked cheese i tried a slice as soon as it came out the smoker. It was so nasty,  tasted like i was licking the inside of my MES.

I almost tossed 4 lbs of cheese . I knew i had done the smoke like i had been told so  went back and read the directions again. Saw the part about aging in the fridge that time. Done cheese a couple of times since and to my taste buds 3 weeks is the perfect aging time b4 eating.

post #72 of 74
Thread Starter 

I agree eman, it seems to get even better the longer it ages, I keep smoking bigger batches so it will last longer & age more.

post #73 of 74

Just smoked up 10 lbs of sliced sandwich American and Swiss. Used a pellet burner and never got above 90 degrees which was the ambient temp. I did have to put up a beach umbrella to keep the sun of the Pressure tank UDS but am very pleased with results.

Smoked for 4 hrs and it is getting raves. Love that pellet burner. All i can think of if one is getting bitter smoke flavor is it is being smoked to long. Don't really know. This is the first time i have used pellets and i love em for cold smoke.th_Slab_of_meat.gif

The only way to fly.

Happy smoken

Karl

post #74 of 74

Yup---What Al & Eman said.

 

Bear

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