My largest Cheese Smoke yet - 12.5 pounds! Interestingly, throughout SMF, one can find two schools of thought on two subjects:
CUT OR NOT TO CUT
1) In cheese prep of larger loaves, cut the cheese (no comments please!) in smaller sections to allow smoke penetration.
2) In cheese prep of larger loaves, the smoke will penetrate throughout the cheese despite the size of the loaf. No need to cut.
SIT OR NOT TO SIT
1) Prior to smoking, the cheese should sit at room temperature in order to develop a hard perimeter helping to avoid melting during the cold smoke.
2) Prior to smoking, do not allow the cheese to develop a hard perimeter insuring the smoke to permeate throughout the cheese.
I elected to CUT and to SIT.
I began w/ 4 large loaves of Tillamook Special Reserve Extra Sharp Cheddar @ 2 lbs each and 2 large loaves of Tillamook Pepper Jack @ 2.2 lbs each, providing approx. 12.5 pounds.
Never using anything but wood in my smoker and no starter fluids, I combined pecan and hickory, topped off with some apple and cherry toward the end of the smoke. The duration was 3.5 hours never allowing the temp to rise above 85 degrees.
Hopefully the Q-View will tell the story...
My first time to try Pepper Jack.
I elected to cut the loaves into smaller sections.
Due to the vast amount of knowledge from those far wiser than I, found on SMF, I thought I would experiment w/ Paprika and Ground Black Pepper.
Action Shot!
Within the first hour. Just right.
Thin Blue Smoke.
First Tray - Fresh from the Smoker.
Second Tray - Fresh from the Smoker.
New Food Saver! Ready to seal.
Nice color!
Ready to rest for two weeks. Will sample on 2.15.10.
THANKS FOR LOOKING...
CUT OR NOT TO CUT
1) In cheese prep of larger loaves, cut the cheese (no comments please!) in smaller sections to allow smoke penetration.
2) In cheese prep of larger loaves, the smoke will penetrate throughout the cheese despite the size of the loaf. No need to cut.
SIT OR NOT TO SIT
1) Prior to smoking, the cheese should sit at room temperature in order to develop a hard perimeter helping to avoid melting during the cold smoke.
2) Prior to smoking, do not allow the cheese to develop a hard perimeter insuring the smoke to permeate throughout the cheese.
I elected to CUT and to SIT.
I began w/ 4 large loaves of Tillamook Special Reserve Extra Sharp Cheddar @ 2 lbs each and 2 large loaves of Tillamook Pepper Jack @ 2.2 lbs each, providing approx. 12.5 pounds.
Never using anything but wood in my smoker and no starter fluids, I combined pecan and hickory, topped off with some apple and cherry toward the end of the smoke. The duration was 3.5 hours never allowing the temp to rise above 85 degrees.
Hopefully the Q-View will tell the story...
My first time to try Pepper Jack.
I elected to cut the loaves into smaller sections.
Due to the vast amount of knowledge from those far wiser than I, found on SMF, I thought I would experiment w/ Paprika and Ground Black Pepper.
Action Shot!
Within the first hour. Just right.
Thin Blue Smoke.
First Tray - Fresh from the Smoker.
Second Tray - Fresh from the Smoker.
New Food Saver! Ready to seal.
Nice color!
Ready to rest for two weeks. Will sample on 2.15.10.
THANKS FOR LOOKING...
