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Smoked cheese what did I do wrong?

post #1 of 15
Thread Starter 
Last month I smoked 5 lbs of cheddar and Monterey jack . Wrapped it in plastic and a Ip lock bag. Tasted it yesterday.. It tasted like an ash tray!! I used the 5x8 tray with pitmaster choice for 3 hours at like 45 degrees what did I do wrong?
post #2 of 15

Did you let it rest in the fridge for a night before wrapping?

post #3 of 15
Thread Starter 
No I didn't let it rest unwrapped. Am I screwed?
post #4 of 15
Quote:
Originally Posted by Lemans View Post

No I didn't let it rest unwrapped. Am I screwed?


I really can not answer that, as I have only done cheese 3 times. The piece you have leave it unwrapped over night see if it mellows Good Luck

post #5 of 15

take it out, wipe it with a paper towel, let it rest on a cooling rack on the counter overnight or in the fridge, then pack it up and don't get into it for a few weeks. The longer the better. That is quite a while to smoke cheese for.

post #6 of 15

I have always let mine rest on the counter overnight with no issues.

 

I do not have enough experience to tell you whether that cheese is junk.  I would try as timber suggested to see if you can clear up the ashtray taste.

post #7 of 15
If your cheese was cold, and condensate formed on it... It should have sat at room temp first, so condensate would not form.... then add the smoke.... with lots of air flow through the smoker.... and warm the smoker so it is above ambient temp....
post #8 of 15
Thread Starter 
So fast forward I week I listened to Dave and joopster and the rest of the friends on this forum. I tasted the cheese this am and it is perfect!!!!
post #9 of 15

That is good to hear enjoy, it is time to make more.:biggrin:

post #10 of 15
Quote:
Originally Posted by Lemans View Post

Last month I smoked 5 lbs of cheddar and Monterey jack . Wrapped it in plastic and a Ip lock bag. Tasted it yesterday.. It tasted like an ash tray!! I used the 5x8 tray with pitmaster choice for 3 hours at like 45 degrees what did I do wrong?

 

 

Quote:
Originally Posted by Lemans View Post

So fast forward I week I listened to Dave and joopster and the rest of the friends on this forum. I tasted the cheese this am and it is perfect!!!!

 

If I understand you correctly - you took the same cheese that tasted like an ashtray, unwrapped it and let it sit for a day, re-wrapped and a week later that same cheese is perfect?

 

I did smoked cheese two weeks ago and let it sit for a few hours, then wrapped. Your thread caught my eye.

post #11 of 15
Thread Starter 
Yes same cheese great taste
post #12 of 15

I vac seal w/in a few hours after a cold smoke and all tastes well in 2 weeks ?

post #13 of 15

I rest mine outside smoker and then vac seal for at least a month.  Perfection.

post #14 of 15
Thread Starter 
I took half to work. Everyone loved it!!
post #15 of 15
Quote:
Originally Posted by Lemans View Post

I took half to work. Everyone loved it!!

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