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Cheese & butter day..

post #1 of 13
Thread Starter 
5 pounds of Pepperjack and 3 pounds of butter in the BGE. Was going to do this yesterday but thanks to the bright sunny day the temperature of the BGE was at 90* by the time I got to it.
post #2 of 13

IJ, Looking good, did you get some nice color ?

post #3 of 13

Neat ! any finished pics ?

 

Gary

post #4 of 13
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post #5 of 13
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

IJ, Looking good, did you get some nice color ?
Was in there for 5 hours, had the top of the Egg just cracked open. The Boss absolutely LOVES heavily smoked cheese. Just pulled it out of the fridge for the pucture, my dogs are walking around sniffing the air lol....

Quote:
Originally Posted by gary s View Post

Neat ! any finished pics ?

Gary
Will be sitting in the fridge for a while. We have 5 pounds on smoked Monterey Jack to use first...
post #6 of 13

IJ looks good, I did some cheese yesterday also, just finished vac packing it. 

post #7 of 13
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

IJ looks good, I did some cheese yesterday also, just finished vac packing it. 


Had one of those duh moments.....fresh out of vac sealing rolls, will be here tomorrow. duhhhhhhhhhhhhhhhhhhhhhhhhhhhh

post #8 of 13

I will have to try butter, sounds good

post #9 of 13

Dang it man that looks great!! Nice job 

 

A full smoker is a happy smoker

 

DS
 

post #10 of 13

5 Hours?  Wow! That's a long time for cheese,,,,,,,,, in my opinion.  Watch for it to start darkening in no time.   But Remember!....  The boss loves heavily smoked cheese.


Edited by cmayna - 3/23/15 at 6:05pm
post #11 of 13
Thread Starter 
Quote:
Originally Posted by graniteman View Post
 

I will have to try butter, sounds good

 

One thing I have figured out about butter is the smoking chamber needs to be in the temperature range of where the butter gets soft otherwise the flavor is very light. 65* seems about right for me. When I use the MES for butter I have a goofy contraption that I use to heat the MES chamber....

Quote:
Originally Posted by driedstick View Post
 

Dang it man that looks great!! Nice job 

 

A full smoker is a happy smoker

 

DS
 

 

Thanks

Quote:
Originally Posted by cmayna View Post
 

5 Hours?  Wow! That's a long time for cheese,,,,,,,,, in my opinion.  Watch for it to start darkening in no time.   But Remember!....  The boss loves heavily smoked cheese.

It started to darken by the time we got it sealed a couple of days after we smoked it....And thanks for reminding me.....lol....

 

She had to grate some of the last batch we did. It was 4.5 hour Monterrey Jack for tacos tonight. Was very tasty....

post #12 of 13
Quote:
Originally Posted by inkjunkie View Post
 

 

One thing I have figured out about butter is the smoking chamber needs to be in the temperature range of where the butter gets soft otherwise the flavor is very light. 65* seems about right for me. When I use the MES for butter I have a goofy contraption that I use to heat the MES chamber....

 

Yes, it does need to be at a temperature where it is not hard. It is also like cheese and takes a week or so for the smoke flavour to fully penetrate and to mature. 

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Wade View Post

Yes, it does need to be at a temperature where it is not hard. It is also like cheese and takes a week or so for the smoke flavour to fully penetrate and to mature. 
That last batch of butter is going to be tucked away for a while prior to its use, going to be getting warm here soon and didn't want to run out of smoked butter.
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