Velveeta! or a reasonable facsimile...

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poopypuss

Smoke Blower
Original poster
Dec 25, 2010
132
42
Alburtis, PA
I questioned before if anyone had ever smoked Velveeta, well, now I have!

And some other cheese with it...

f926f265_102_2261.jpg


Mmm, sweet colored cheese food...

de67696c_102_2264.jpg


And yes it's soft!

8d485721_102_2265.jpg


In with the rest of the cheese

4cabdcc1_102_2266.jpg


4 hours later, the outside temp was 38 and the inside temp of the smoker never went above 65!

I love the AMNPS!

2baeed50_102_2284.jpg


No melt but the one piece broke off in my hand when I tore at it..

afcc14d1_102_2285.jpg


Now the hard part.

That is going to make phenomenonal Mac And Cheese!
 
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great job on the cheese

When you said Velveeta I immediately thought of this pic;

2b045269_cheese-2.jpg


I have to much respect for the guy that had this epic failure to mention any names. But damn I laughed my azz off every time I see the pic, 
ROTF.gif
 
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Great looking cheese. Dan, I'm dying to know who did that. I haven't laughed that good in a while. We have all had our fails. 
 
I remember making cheeseburgers in a restaurant when I was a kid working my way thru school.

The customers got a perfectly melted piece of American cheese on their burger.  We got the burned bits that dripped off the sides, but, only when we could sneak them with nobody seeing it.  Dang, those little burned bits off the flat top were good!

Good luck and good smoking.
 
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Very nice looking cheese
Looks-Great.gif


Dan that pic reminds me of one I saw here while back on smoked butter. Looks like who ever that pic is of used too high temp. I admit I 
laugh1.gif
when I saw it as well
 
Smoked Velveeta mac & cheese has got to be awesome. Next batch of cheese I do will have a slab of Velveeta in there too.
 
great job on the cheese

When you said Velveeta I immediately thought of this pic;

2b045269_cheese-2.jpg


I have to much respect for the guy that had this epic failure to mention any names. But damn I laughed my azz off every time I see the pic, 
ROTF.gif


Should have put a tray of elbow macaroni below the cheese, that would be some awsome mac'n'cheese.
 
great job on the cheese

When you said Velveeta I immediately thought of this pic;

2b045269_cheese-2.jpg


I have to much respect for the guy that had this epic failure to mention any names. But damn I laughed my azz off every time I see the pic, 
ROTF.gif


I don't, LOL Good cheese smoke Rich Tee
 
Now you have my attention
biggrin.gif
 Velvetta... smoked it would make great Mac & Cheese. it should survive the cold smoke....it is the only cheese i know that stays fresh on a shelf without refigeration it was great as a kid i'm on my way to pick some up cause now i just gotta try this.....
 
great job on the cheese

When you said Velveeta I immediately thought of this pic;

2b045269_cheese-2.jpg


I have to much respect for the guy that had this epic failure to mention any names. But damn I laughed my azz off every time I see the pic, 
ROTF.gif


Should have put a tray of elbow macaroni below the cheese, that would be some awsome mac'n'cheese.
X2.... Great Idea....  Can I use it.....    Dave
 
 
Hmmmm... smoked mac and cheese... can you leave out the mac?  
icon_mrgreen.gif


Actually, many many years ago dad would leave a 30 lb. wheel of extra sharp cheddar on the top shelf in the back room in November, after the cows had finished grass grazing and were on fresh cut hay put in the barn during haying season in August.  He'd leave it on the top shelf where it was warm all winter (well, at least 60° - 70° up there, in the winter it was 50° - 60° at our height!) and flip it every week.  He'd leave it there until the end of October the next year.  Then he'd take it out, and it'd be all covered with mold on top of the wax and cheesecloth.  We'd strip off the cheesecloth and trim off the worst of the mold and very very carefully cut the cheese; it had dried and shrunk incredibly and was very dense!  One little piece in your mouth and it was an explosion of old old old super sharp cheddar flavor!  Too much for many, but for me, it was pure gold!

Dad carefully wrapped it and much was destined for camp during deer hunting (and pitch-playing and beer-drinking) season, but some he'd put in stockinette and put in the smoker when we'd be doing dried beef, as it was a denser smoke for more flavor.  We'd have to put it in for 10 min. then pull it and hang in the cooler for 10 min., then back in the smoker, back and forth, so it wouldn't get too much heat.  Even then it would still melt a little and drip out of the stockinette (which I would savor!).  Then, after smoking, we'd hang it in the cooler overnight, then Dad would take it upstairs and very carefully heat it in a double boiler, adding heavy cream, until it was a smooth cheese food consistency, and super smoky, and pour it into these new-fangled aluminum pie plate pans and wrap up.  He'd take them up to camp in the North Woods in Montague County to either one of his hunting camps with his buddies (and by 16, us boys) and after a good hunt and a meal of well-aged steaks he'd had cut from the store, they'd play pitch and poker, eating Croghan Bologna (www.croghanbologna.com - some of the best ring bologna made!) with crackers and that ultra sharp cheddar cheese spread and chunks of the cheddar and cold beer from the snowbanks outside - some of the best memories ever!

Sorry... just had to tell another story... some of the best memories involving smoked stuff and recreation!
 
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