Some cheese Sir

emsemt

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Jul 14, 2016

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Central Valley California

• Mar 7, 2017

• #1

Smoked some cheese this past Sunday. Some Pepper Jack, Medium and Sharp Cheddar, Gouda and some salmon.
Used Apple pellets for the smoke. Smoked for 3 hours, kept it under 75*F. 2 weeks to rest then the eating will commence.

20170305_181549.jpg

• emsemt
• Mar 7, 2017

 

hillbillyrkstr

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Jun 11, 2013

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• Mar 7, 2017

• #2

Looks good nice job.

 

SmokinAl

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• Mar 8, 2017

• #3

Looks great!

Nice color!

Al

 

emsemt

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Jul 14, 2016

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Central Valley California

• Mar 8, 2017

• #4

Thanks, I'd never done cheese until I joined this forum.

 

tropics

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• Mar 8, 2017

• #5

Cheese looks good nice color,how did you prep the Salmon?

Richie

 

crazymoon

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• Mar 16, 2017

• #6

EMSEMT , looks like a good batch !

 

Last edited: Mar 16, 2017

b-one

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• Mar 16, 2017

• #7

Nice variety and smoke.

 

sauced

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New Jersey - Exit 9

• Mar 17, 2017

• #8

Nice!! The cheese has some really nice color, enjoy but be ready to make a whole lot more!!

 

emsemt

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Jul 14, 2016

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Central Valley California

• Mar 22, 2017

• #9

tropics said:

Cheese looks good nice color,how did you prep the Salmon?
Richie

Click to expand...

I cured it in 1/4 cup salt, 1/4 Brown sugar for 48 hours. Soaked it for 30 minutes, pat dry and let it rest in fridge for 4 hours till it felt dry and sticky. Cold Smoked it for 6 hours with Mesquite and Cherry.