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Cheese Wax

post #1 of 6
Thread Starter 

Good Morning to all!!

 

I have been vac sealing my cheese for years, that being said here are my newbie questions below;

 

1) when dipping it appears multiple layers are preferred?

 

2) are you placing them on a rack to drip and cool or is there a better method?

 

3 )is there a minimum or maximum thickness or is it more a preference?

 

4) I have quite a bit to do for the holidays and I see the wax sold in 5lb, 10lb, and larger, how far (pieces) on an average does wax do?

 

5) when you melt the wax down (i assume) on low, once used , does it become contaminated and tossed or is it typically reusable? 

 

6) I imagin you use a dedicated container to melt this wax in for cleaning and future uses?

 

any other thoughts or tip will be extremely appreciated.

 

Thank You,

 

Tom

post #2 of 6
Quote:
Originally Posted by Oregon Smoker View Post
 

Good Morning to all!!

 

I have been vac sealing my cheese for years, that being said here are my newbie questions below; I use a vacuum sealer.

 

1) when dipping it appears multiple layers are preferred? You need a good coat to keep the air out.

 

2) are you placing them on a rack to drip and cool or is there a better method? What little I have done I just hold for a few seconds then put on a tray. Then flip and repeat.

 

3 )is there a minimum or maximum thickness or is it more a preference? You just need to keep the air out.

 

4) I have quite a bit to do for the holidays and I see the wax sold in 5lb, 10lb, and larger, how far (pieces) on an average does wax do? 5 LBS will go a long long ways

 

5) when you melt the wax down (i assume) on low, once used , does it become contaminated and tossed or is it typically reusable?  You can reuse.

 

6) I imagin you use a dedicated container to melt this wax in for cleaning and future uses? I do. But you an clean your pan with boiling water.

 

any other thoughts or tip will be extremely appreciated.

 

Thank You,

 

Tom

You can also use bee's wax. Send Mr T a PM for all of your cheese questions.

Happy smoken.

David

 

post #3 of 6
David's got you covered.

I use dedicated pots. I have two because I use black and red wax.

The best way to heat is indirect, as in a double boiler.

If you're messy like me put down. Good layer of something to protect everything else. I use parchment paper cause we but it buy the thousand sheet box...
post #4 of 6
Thread Starter 

thank you David and Dirt Sailor

 

pretty much as I thought from all my reading. it was the amount of wax that I was having a hard time with computing.

 

Tom

post #5 of 6
Thread Starter 

Mule69,

 

your cooler/refrigerator looks a lot like mine but right now I'm starting to creep onto the third shelf. I'm getting ready for the holidays and with my schedule they will be here before I know it.....I should have stayed retired. I will give MR T a pm for access to wax (I know it is in the thread as I recall) but right now I am off on a plane to resolve the latest issue.

 

thank you for all your help and input over the years, Valued to say the least!

 

Tom

post #6 of 6
Quote:
Originally Posted by Oregon Smoker View Post
 

Mule69,

 

your cooler/refrigerator looks a lot like mine but right now I'm starting to creep onto the third shelf. I'm getting ready for the holidays and with my schedule they will be here before I know it.....I should have stayed retired. I will give MR T a pm for access to wax (I know it is in the thread as I recall) but right now I am off on a plane to resolve the latest issue.

 

thank you for all your help and input over the years, Valued to say the least!

 

Tom

I like my smoked cheese as do my friends and family. I can't wait till it gets cooler so I can do more cold smoking. I would like to find a good deal on a wine fridge to keep my cheese in. You can set the temp a lot higher in them. 60° is idea but I use my fridge for my projects.

Happy smoken.

David

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