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Cold Smoke Temps - Page 2

post #21 of 32

temps dropped today. going to run at least the second batch (reruns due to it being too cold) and if the temps hold I will get the third batch in pics to follow....

 

Tom

post #22 of 32
Thread Starter 
Monday night Temps got down to around 60 so did my 11 pound cheese smoke. I had cheddar, chipotle cheddar, horseradish cheddar, pepper jack, habanero jack, gouda, havarti and munster on there. Got them all resting on fridge now waiting for their big day.

The before pic.


The after pic.
post #23 of 32

it was a struggle with the temps but finally got the last batch done...so now have more back stock, cheddar, white cheddar, provolone, Gouda, Swiss, Jarlsberg and Gorgonzola. here a a couple pics, too many nights but worth it.

 

 


just checked them after about 10 days and the color has come up quite nicely, flavors there as well. these were done with Apple chips or pellets (used both depending) when they are ready for final sealing and waxing I will post the final coloring.

 

Tom

post #24 of 32

I opened some of mine yesterday after having been vac sealed and in the fridge for two weeks. The color and taste have definitely improved! Tomorrow is the Mrs. B-day so I'm going to grill her a nice chunk of Wild Salmon complemented with baked potato, our own Bruschetta and a bottle of her favorite wine with some of the smoked cheese.

 

SMB

post #25 of 32
Thread Starter 
Quote:
Originally Posted by SMOKIN' BURT View Post

Tomorrow is the Mrs. B-day so I'm going to grill her a nice chunk of Wild Salmon complemented with baked potato, our own Bruschetta and a bottle of her favorite wine with some of the smoked cheese.

SMB

Sounds like a good birthday!
post #26 of 32


Duffman,

 

Yes I'm sure she'll be pleased. She's a "good un" and I try to keep her happy!

 

SMB

post #27 of 32

Here is the update on the cheese run, the first batch has been opened .... with some testing with crackers and the latest Summer sausage Jalapeno cheese logs, according to the critics both were a home run.

 

ready to seal up, Provolone, Jarlsberg, White Sharp Cheddar, Sharp Cheddar

 

 

Two more batches still resting

 

 

ready to meet the fresh Summer Sausage Jalapeno Smoked Cheddar and/or other cheese and crackers

 

 

Now sliced as well,,

 

 

Keep on Smokin :beercheer:

 

Tom

post #28 of 32
Thread Starter 

Question about your summer sausage with cheese in it. Did you just chop the cheese up and mix it in the meat. Also what temps did you smoke the summer sausage at?

post #29 of 32


The cheese from my first run got wiped out over the weekend so I did another batch last night. A block each of Horseradish, Light Sharp Cheddar, Habanero Cheddar, and Tomato Basil Cheddar. It was still very warm and humid here last night when I started at 9pm (72 degrees) but with a frozen jug of ice in the MES I was able to keep the temp down around 60. As with the last run, I used Cherry sawdust in my AMAZN smoke tray with good result. Did two hours of smoke, flipped the cheese and did two more hrs. Cheese looks and tastes great. Now it's time to wrap and let it rest.

 

SMB

post #30 of 32
Quote:
Originally Posted by DUFFMAN View Post
 

Question about your summer sausage with cheese in it. Did you just chop the cheese up and mix it in the meat. Also what temps did you smoke the summer sausage at?


yes I chopped the cheese up in about a 3/16 square. I then separated them onto a paper plate and put into the freezer over night so when it goes into the meat mix the cheese is frozen. I tried to keep the temps as close to 170 as possible but had a few spikes to 180 at the final temp. I started it around 100 and slowly brought up the temps. I pulled them at about 160 degrees IT

 

Keep on Smokin,

Tom

post #31 of 32
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post
 


yes I chopped the cheese up in about a 3/16 square. I then separated them onto a paper plate and put into the freezer over night so when it goes into the meat mix the cheese is frozen. I tried to keep the temps as close to 170 as possible but had a few spikes to 180 at the final temp. I started it around 100 and slowly brought up the temps. I pulled them at about 160 degrees IT

 

Keep on Smokin,

Tom

How long did it take you to get to 160 internal temp?

post #32 of 32

after one hr no smoke at 100 +or- it took between 3 an 3 1/2 hrs to have them up to temp. using apple dust and some pellets (controlling heat).

 

Tom

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