Big load of cheese going in

atomicsmoke

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• Nov 7, 2015

• #1

This place (SMF) messed me up. I used to do a few pieces of cheese ...a little more if holidays or functions were near. But after seeing some really bad examples...here I am: 27lbs. Can't even fit in my smoker's 4 racks. Need to do double duty.
Mozzarella, cheddar, extra old cheddar, grueyere, Gouda, emmentaller, Edam, greek kashkaval, provolone, burini, rigatelo, friulano, Jarlsberg. Never smoked butter - but today I am smoking butter filled cheese (burini).

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• atomicsmoke
• Nov 7, 2015

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• atomicsmoke
• Nov 7, 2015

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• atomicsmoke
• Nov 7, 2015

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• atomicsmoke
• Nov 7, 2015

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• atomicsmoke
• Nov 7, 2015

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• atomicsmoke
• Nov 7, 2015

 

Last edited: Nov 7, 2015

• 

Reactions: dukeburger, driedstick, disco and 1 other person

tropics

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• Nov 7, 2015

• #2

That is one big load of cheese

Richie

 

b-one

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• Nov 7, 2015

• #3

I agree lots of cheese and nice variety! Hope you have enough bags to seal it all up!

 

atomicsmoke

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• Nov 7, 2015

• #4

Way ahead of you...costco had a sale on foodsaver rolls.

 

muralboy

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Jul 17, 2015

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• Nov 7, 2015

• #5

way to go smoke - did 20 lbs myself a couple of weeks ago.  Another 10 lbs going in the smoker tomorrow.  

 

muralboy

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• Nov 7, 2015

• #6

figured if I've got the smoker going it might as well be full

 

mowin

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• Nov 8, 2015

• #7

Nice, that should keep ya supplied for a while.

 

dirtsailor2003

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• Nov 8, 2015

• #8

b-one said:

I agree lots of cheese and nice variety! Hope you have enough bags to seal it all up!

Click to expand...

Real smokers wax their cheese!

 

atomicsmoke

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Damn...some of the cheeses were waxed. I wish I didn't remove the wax.

 

driedstick

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• Nov 8, 2015

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Nice FULL Smoker  great job ,,, Did a batch yesterday and will be doing another today 

DS

 

redheelerdog

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• Nov 8, 2015

• #11

That's a hefty load of cheese there Atomic!

I only did 15lbs this weekend, that should put me in the ~40lb vac'd and pac'd range for the upcoming holidays. (more is better!)

What kind of wood are you using and how long are you smoking?

 

atomicsmoke

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• Nov 8, 2015

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Beech and cherry. Going for at least 15 hours.

 

vwaldoguy

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Jun 2, 2015

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• Nov 8, 2015

• #13

atomicsmoke said:

Damn...some of the cheeses were waxed. I wish I didn't remove the wax.

Click to expand...

Don't you have to remove the wax to get the smoke into the cheese? 

 

atomicsmoke

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• #14

vwaldoguy said:

Don't you have to remove the wax to get the smoke into the cheese? 

Click to expand...

Of course you have to...was just playing along with dirtsailor's post.

 

hoity toit

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• Nov 8, 2015

• #15

muralboy said:

 
figured if I've got the smoker going it might as well be full

Click to expand...

You got that right,,,might a s well be full

\

 

vwaldoguy

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• Nov 8, 2015

• #16

atomicsmoke said:

Of course you have to...was just playing along with dirtsailor's post.

Click to expand...

Aha, got it. ;)

 

disco

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• Nov 11, 2015

• #17

Atomic Smoke, there is a problem with doing that much cheese, you need to take up so much room to store it. Allow me to offer to store some for you. You can trust me. It would be perfectly safe here.

Points for a nice smoke.

Disco

 

atomicsmoke

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• Nov 11, 2015

• #18

You are onto something Disco. Dry mountain air was always sought after for aging cheeses, hams.

Let me figure out the logistics.

Thank you for the compliments.

 

dukeburger

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• Nov 11, 2015

• #19

Nice mess of cheese. I haven't smoked any since spring. Time to get back at 'er!

 

mr t 59874

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• Nov 11, 2015

• #20

dirtsailor2003 said:

Real smokers wax their cheese. ​

Click to expand...

Oh, that's a good one DS.  Truth is, cheese dose age better in wax than plastic.

atomicsmoke,  Nice load of cheese.

T