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Wondering if anyone has tried something like this?

post #1 of 8
Thread Starter 

I talked to a guy that works a smoker for a big BBQ chain. He does his cheddar blocks ( I think the 4 pounders, cut to 1lb apiece) at 170* for 10 minutes - then they go straight to the fridge - but they're ready right away (probably the next day or whatever).

 

He said they don't lose form - I forgot to ask if they sweat out a bunch of oil - but I was/am curious if anyone has tried this quick/hotter method for harder cheeses and if so, what you thought?

 

Thanks!


Edited by TerryMN - 5/25/13 at 5:21pm
post #2 of 8

I've never heard of this method.

post #3 of 8

No, but I've done 130 for around 30 minutes. I think.icon_confused.gif

 

 

Don't laugh, your time is coming. LOL

post #4 of 8
Thread Starter 
LOL, Jarhead! Happy Mem Day and thanks - from a dogface.
post #5 of 8

I have never heard of it. I cold smoke a lot of cheese. You do have to let it rest for a couple of weeks. maybe an expert will be along to educate us.

Happy smoken.

David

post #6 of 8

Can't see the advantage to this.  At most he is just putting a light taste of smoke on the surface buy softening the surface of the cheese. It would be much different from Jarheads deeper penetration. th_crybaby2.gif

 

Tom 

post #7 of 8
Thread Starter 

@Mr T:   I've done a bunch too - always cold smoked for two to four hours, rest for a month - with outstanding results (and really don't have plans to  alter the process) but thought it was interesting and figured I'd throw it out there to see if anyone else had heard of / tried it...

post #8 of 8

I understand icon14.gif, but to each his own.

 

Tom

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