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More smoked Buttah' & Cheese

post #1 of 13
Thread Starter 
From top to bottom:
Mild cheddar
Mozzarella
Pepper Jack
Butter
egaryvy7.jpg

In the Masterbuilt gasser smoker with no propane used. Only a AMNPS.
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Finished goods. Smoked for 3.5 hours
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Vacuum sealed ready for the fridge
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Tapayakin' from my iphone
post #2 of 13

Looks real good from here!!

 

Nice Job!!

 

 

Bear

post #3 of 13
Smoked butter! Enough said!
post #4 of 13
How the heck did you keep the butter from melting or even sagging after three and a half hours? Looks real tasty!
post #5 of 13

I bow to the Chief of Cheese.

 

Disco

post #6 of 13
Looks good! Gotta get my holiday cheese smokes going soon!

Are those black Q-mats???
post #7 of 13
Thread Starter 
Quote:
Originally Posted by miamirick View Post

How the heck did you keep the butter from melting or even sagging after three and a half hours? Looks real tasty!

 

Keep the chamber temp below 80*  Tonight, I wrapped the 3 boxes of butter in saran wrap and then in a gallon ziplock bag, into the freezer.   Meanwhile the cheeses will sit in the fridge for 2+ months before they are opened.

post #8 of 13
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks good! Gotta get my holiday cheese smokes going soon!

Are those black Q-mats???

 

Yep, black Q-mats.

post #9 of 13

Looks great!  Love some smoked cheese!  Never tried to smoke butter...might have to give that a try...

 

Red

post #10 of 13
Thread Starter 

Smoked butter on your veggies, potatoes, steak,  whatever, is unreal.  Try it.

post #11 of 13
Quote:
Originally Posted by cmayna View Post
 

Smoked butter on your veggies, potatoes, steak,  whatever, is unreal.  Try it.

 

Yes it is yours looks great, I will be doing some also very soon. - nice job

 

happy happy happy Smokin

post #12 of 13

Losta great stuff in there.  I just use my tube smoker and no heat too when I do cheeses.

 

Kat

post #13 of 13

Yep. Your seal is on the outside doors. I was thinking I could seal every open hole and after a couple of hot 500+ burns, be good to go. Apparently not so I'm going to remove any sealant that is exposed even on the FB and inside the cooking chamber, clean it down really good and re-seal it from the outside. I might have to live with the small holes I sealed being open. Not sure what sealant I can use that will be food safe.

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