or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › A couple of first's
New Posts  All Forums:Forum Nav:

A couple of first's

post #1 of 16
Thread Starter 

Here is the deal, I am wanting to get into snack stick making.  Cheese and sticks go together like PB&J.

 

So I figured string cheese will work good with sticks.

 

First time smoking string cheese AND using oak pellets on cheese.

 

Sorry for the bad pics, its dark out.

 

Using the tube from Todd in my UDS.

 

 

 

Just a few cheese sticks to try.

 

 

 

I smoke my cheese for 2 hours then wrap in the fridge for a day the vac seal for 2 weeks.

 

Will let ya know how they turn out.

post #2 of 16
That'll be tasty. We get the pepper jack and Colby jack cheese sticks. I've smoked those and they make a great snack!
post #3 of 16
Thread Starter 

How long do you smoke them?

 

I was just thinking maybe 2 hours is to long?

post #4 of 16
Thread Starter 
Nice color after 2 hours.

IMG_20141021_202655321_zpsvbsvtisz.jpg
post #5 of 16
Sorry for the late response my wife drug me out to pick up this



Gonna make a concrete top for it and use it as a high table!

No more than 2 hours. Let them rest give them a try!
post #6 of 16

Truly innovative! I would make these but I am afraid I would just sit down and eat them all. Heck. Who am I kidding, I will make these and sit down and eat them all. Great idea, Adam!



 



points1.png



 



Disco

post #7 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Sorry for the late response my wife drug me out to pick up this



Gonna make a concrete top for it and use it as a high table!

No more than 2 hours. Let them rest give them a try!

 

 

I took them out at 2 hours Case. 

 

Where did she find that at?

 

 

 

 

 

Quote:
Originally Posted by Disco View Post
 

Truly innovative! I would make these but I am afraid I would just sit down and eat them all. Heck. Who am I kidding, I will make these and sit down and eat them all. Great idea, Adam!

 

 

 

points1.png

 

 

 

Disco

 

 

 

Thanks Disco

post #8 of 16

My wife does legal work and one of her clients was getting rid of it. I've been wanting to mess with concrete counter tops and this will be a great project to get my feet wet! We are planning on gutting our kitchen and concrete counters are what we are planning to install.

post #9 of 16

Your cheese looks great farmer, I think two hrs will be just fine also. Good luck on the sticks I think I will be making more in the future 

 

A full smoker is a happy smoker 

 

DS 

post #10 of 16
Thread Starter 

Thanks DS, with being cheese sticks I didn't know if they would get too smoky at 2 hours.

 

Guess we will find out in 2 weeks.

post #11 of 16

Looks good!! Seems a waste though for so little? You are going to wish you did more!

post #12 of 16
Thread Starter 
I like to experiment small.

Actually that's all I had in the fridge and I wanted to smoke something
post #13 of 16

Actually, for Mozz?  I have found it can work with a shorter rest than many cheeses.

 

Still, it seems that any of them just get better with age.

 

I have never used hickory for cheese

 

Can't wait to see how you like these!

 

Good luck and good smoking.

post #14 of 16
Thread Starter 
I used oak not hickory, Venture.

I have done mozz before just not sticks.
post #15 of 16

Wow!

 

I just read the thread again?

 

I have no clue where I came up with the hickory?

 

Must have been a senior moment from another thread?    :hit:

 

Good luck and good smoking.

post #16 of 16
Good thread Adam, I need to try smoking some cheese this fall & winter.....
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › A couple of first's