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Smoked Pepper Jack

post #1 of 9
Thread Starter 

Well, this is my first attempt at cold-smoking cheese.  Although I'm not a fan of cheese, the wife is, and she loved an Amish-style smoked pepper jack I brought home years ago.  Since I think I've figured out my AMNS, I decided to give it a whirl.  

 

First, I needed to "re-purpose" a small grill...

Re-purposed Smoker-400.jpg

 

Next, I sliced the one pound block of cheese into approximately 1" thick slices.

Pepper Jack before smoking-400.jpg

 

Then, I smoked it for about 3.5 hrs. over Hickory dust.

Pepper Jack after smoking-400.jpg

 

Brought it in, let the wife sample a little bit before vacuum sealing to let the flavor distribute.  Hopefully, in a couple of days it'll be as good all the way through as she said it is now.

post #2 of 9

Looks great Tom 

post #3 of 9

Once you start,  you just can't stop!  What next on the menu?

post #4 of 9

Quote:
Originally Posted by alblancher View Post

Once you start,  you just can't stop!  What next on the menu?


     yeahthat.gif

 

post #5 of 9

Looks great nice job.... Love me some smoked cheese icon14.gif

post #6 of 9
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Looks great Tom 


Thank you.  I had looked through some threads before I had joined up, and once I lifted the lid, and saw that color, I was a happy smoker.

 



Quote:
Originally Posted by alblancher View Post

Once you start,  you just can't stop!  What next on the menu?


I'm almost certain there will be a list of cheeses for me to pick up and smoke after this.  icon_lol.gif

 



Quote:
Originally Posted by sprky View Post


     yeahthat.gif

 


And, there might be a batch of Almonds that went in right after...icon_redface.gif

 

post #7 of 9

Nice color! Now run out and get some more cuz it goes fast once the 2 weeks are up.

post #8 of 9

icon_cool.gif

Everything looks awesome to me.

post #9 of 9

Looks great, nice color!

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