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Jalapeno Jack, Muenster, & Provolone w/AMPS Oak and Whiskey Barrell

post #1 of 11
Thread Starter 

Got bored with the Rose Bowl today so I picked up 3 different cheeses and try my hand at smoking them. Now mind you, I'm following Big ALs lead on this.

Temperature here in the Texas Hill Country today is 61*. I added a big foil pan of ice directly below the cheeses. Its been in 1/2 hour now and seems to be holding at 58*.

 

More pictures to follow in 4 hrs.

 

This is fun.!!

 

Just put in and now to go get the Provolone.. I think it will fit on here too.

Muenster and Jalapeno Jack first

 

Muenster on the left, jalapeno Jack on the right rear 7 middle, Provolone right front. Lets hope it don't melt.

added the Provolone on the right

 

 

Now that's what I'm talkin -bout !   58* cross your fingers I hope to hold it there.. I might add the smoker is OFF...Im only using the temp gague on it for reference. Smoke is provided via AMPS bottom left.

 

coasting at 58*

 

 

IMG_1921[1].JPG

 

 

 

 

Okay, I am now at the 2 hour mark. I put an additional tray of ice inside and moved the cheese up 1 rack.

IMG_1922[1].JPG

 

 

I think we are doing fine at 64* and 2 pans of ice.

 

IMG_1926[1].JPG

 

 

 

 

 

30 minutes from being finished and the temp on the cheese has gone down again to 50 *....just right !

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Okay: 4 hrs in on this now I just pulled it out. 1-1/2 rows on the AMPS filled 1/2 way up smoked for 4 hours and almost out.Put the rack in the frezzer now for 30 mins before vac packing it.

100_0903.JPG

 

 

 

 

The last of the smoke on the AMPS

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Edited by Hoity Toit - 1/2/12 at 4:58pm
post #2 of 11

Looking good so far!

post #3 of 11

Looking good - you are going to love the results.  Temp here is 85 today 

post #4 of 11

hmm I never had a smoked muenster, gotta tell us how it turned out!

 

post #5 of 11
Thread Starter 

All Right, the temp is falling after I put in the 2nd pan of ice.

IMG_1927[1].JPG

 

 

IMG_1929[1].JPG

 

 

 

 


Edited by Hoity Toit - 1/2/12 at 3:55pm
post #6 of 11
Thread Starter 
Quote:
Originally Posted by Big Casino View Post

hmm I never had a smoked muenster, gotta tell us how it turned out!

 


 

BC : Its looking good., I just uploaded some more pictures. Its at 55* with 2 pans of ice. Im at about the 3 hr mark now.

 

post #7 of 11

That cheese is looking great! Nice color.icon14.gif

post #8 of 11

It all looks Sooo good! Great job Dexter. I have to try that method of doing cheese. My temps have obviously been too high. It's a good time of year, (up here in the frozen north.) Our temps are around 25 - 35F.

Thanks for the excellent pics.

post #9 of 11

this will be one of my next things, what i have to try in my smoker, cause i love cheese and your pics make me hungry right now beercheer.gif

post #10 of 11
Thread Starter 
Quote:
Originally Posted by steelchef View Post

It all looks Sooo good! Great job Dexter. I have to try that method of doing cheese. My temps have obviously been too high. It's a good time of year, (up here in the frozen north.) Our temps are around 25 - 35F.

Thanks for the excellent pics.



Yep.,it is a good time of year to do the cheese. If you are at 25-35f thats perfect for doing a cold smoke. I leave the damper wide open only lighting the AMPS from one end. I get to sample it tomorrow as a week has now gone by and it should have aged the smoke flavor into it well.

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Texas BBQ View Post

this will be one of my next things, what i have to try in my smoker, cause i love cheese and your pics make me hungry right now beercheer.gif


I will get to try it tomorrow as it has been 5 days. I'm dying to taste how it came out.  Thanks.

 

 

Edited late today: I couldn't wait ! I went ahead an opened a package up and it tasted just great.. Not overwhelmed with too much smoke.   I will be doing this again.

 


Edited by Hoity Toit - 1/6/12 at 3:01pm
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