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Tell me how to do this in a WSM - Page 2

post #21 of 31
Thread Starter 
What size AMNPS would do?
post #22 of 31
Thread Starter 
My AMNPS will be here tomorrow!

I plan on smoking some cheddar maybe some Swiss and something else but I'm not 100% sure. Anyway, what do I need to know? How long do you let the cheese rest? What is this about oil or condensation on the cheese? How long until I seal it?
post #23 of 31

http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view click on the link and it will tell you what you need to know.

post #24 of 31

I use my AMNPS (I have the original sawdust one) to do all my cold smoking in my WSM. As others said no charcoal, light the AMNPS, put the cheese in for about 3 hrs. Fridge unwrapped overnight, vacuum seal it, and rest it for about 2 weeks. Then your good to go!

post #25 of 31
Thread Starter 
Last question-- what if I do NOT have a vacuum dealer? Any work around ?
post #26 of 31
Thread Starter 
Never mind I found the answer! Thanks for all your help!!
post #27 of 31

You can also pick up cheap vacuum sealers on craigslist a lot of folks buy them, hardly use them, then sell them for cheap.

post #28 of 31

FYI, Costco has a real basic Food Saver branded vac sealer for $49.99 right now.

 

I am guessing it is pretty basic, but for $50, it might be worth a try.

post #29 of 31
Quote:
Originally Posted by NDKoze View Post
 

FYI, Costco has a real basic Food Saver branded vac sealer for $49.99 right now.

 

I am guessing it is pretty basic, but for $50, it might be worth a try.

I have had that one for at least 10 years of heavy use and it is still working. You have to keep it clean. It came with a bunch of rolls of material when I got mine in the last decade.

post #30 of 31

I bought a cheap Seal-a-meal  seems to work OK

 

Gary

post #31 of 31
Quote:
Originally Posted by Bigboy View Post

So if I don't have the AMNPS I can just use a couple briquettes and whatever wood on top?

I'm on PA and its fairly cold. Will this be enough to smoke the cheese?


whatever wood.... i would look at lighter/sweeter  woods such as apple , peach etc. to start. the woods used really depend on your personal tastes. everyone likes their smoke/flavor at different levels. keeping good notes/records will help in future smokes.

Tom

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