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Smoked Cheese, pepper Jack and Sharp Cheddar

post #1 of 3
Thread Starter 

This is an older Cold Smoke, but I could not find any post on it, sorry if this has been posted before.

 

October 8th, 2012
 
Smoked Cheese
GOSM, AMNPS, Maple Pellets, cold smoked 50°
 
 
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  • Smoked on the GOSM using the AMNPS with maple pellets, Outside temps were at around 50°

 

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  • Flame is snuffed and smoking starts, one leg is plenty of smoke, this is loaded because I was doing BB Bacon as well.

 

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  • The Pepper Jack is a bit softer so I put that in a few hours into the cold smoke.

 

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  • The hardest part is waiting three weeks, October 29th is the day to try the cheeses out. I gave a couple to one of my friends for testing, hopefully he can wait!
  • Flavor was OK but too smoky, next time going to try maybe an hour of smoke.
post #2 of 3

SQWIB, I love to smoke Cabot pepper jack and Monterey jack,two of my favorites.

post #3 of 3

I do two to three hours with all of my cheese - I use cherry pellets though.

 

They turn out great.

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