or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › What Wood type for Cheese Smoking?
New Posts  All Forums:Forum Nav:

What Wood type for Cheese Smoking? - Page 3

post #41 of 47
Quote:
Originally Posted by SMOKIN' BURT View Post
 

 

Hey Bear...

 

Thanks for reminding me! I'm gonna smoke some cheese tomorrow and I think I'll  smoke some salt along with it. I've been wanting to try that for some time now but I never remember to do it!

 

SMB


Oh yeah---Smoked Salt is Awesome!!

 

I haven't made any for years, because I avoid salt wherever possible, since that "Dr" almost killed me & ruined my Kidneys in the process.

 

If it wasn't for that, I would always keep a supply of Smoked Salt.

 

 

Bear

post #42 of 47

Yesterday, I did a medium sized  mozzarella ball in my Masterbuilt with the cold smoke attachment.  I smoked it for about 2.5 hours and took it out.  I waited about an hour to try it and it was a bit too overpowered by the smoke.  I used alder for the wood.  I'm thinking my first time out was a fail.  I am doing some cheddar tomorrow and by the looks of this thread, I should go with Cherry or Hickory? 

 

How long should I let it go for?  2?, 3 hours?

 

Thanks!

 

Smokey Joe

post #43 of 47
Quote:
Originally Posted by jvcoppola View Post
 

Yesterday, I did a medium sized  mozzarella ball in my Masterbuilt with the cold smoke attachment.  I smoked it for about 2.5 hours and took it out.  I waited about an hour to try it and it was a bit too overpowered by the smoke.  I used alder for the wood.  I'm thinking my first time out was a fail.  I am doing some cheddar tomorrow and by the looks of this thread, I should go with Cherry or Hickory? 

 

How long should I let it go for?  2?, 3 hours?

 

Thanks!

 

Smokey Joe

Cherry and hickory are good choices although stronger than the alder. If your cheese is overpowered with smoke, cut back on your smoking time. Alder does work well for us on cheese but use different woods for a change up. Start with the alder again and pull it at one hour and see the difference. You can always add more smoke if desired.

 

Without knowing the color and density of your smoke ones advice on time is simply a guess.

 

T

post #44 of 47

JV, when you take it out of the smoker, it always tastes super strong, like licking an ashtray. You must let it "cure". Wrap it tightly in saran wrap and put in a baggie. Give it a minimum of 10 days - 2 weeks to cure. Then try it. I smoke my for 3-4 hours in the Masterbuilt with the Amazin Smoker (cold smoking gadget), using hickory. My favorite cheese to use is gouda. I buy mine in huge chunks at Costco but I have also smoked sharp cheddar and it came out great also.

post #45 of 47

Yup! That!  Let it rest.

post #46 of 47


I have used both Cherry and Hickory (sawdust) although I believe the Cherry is milder. I have mixed the two as well with good result. And yes, you should wrap or vac seal your cheese after smoking and let it rest.

 

SMB

post #47 of 47

Ambient temp this afternoon 52 DF, so time to get going. I bought 8# of cheese at Kroger a few weeks ago at < $3.50/#--They sell it in two-pound blocks, and this amazing price appears every few months!

 

4# of marbled colby, 2# each of mozzarella and colby. Hickory chips, 3.5 hours scheduled with MB cold smoke attachment. My first time with hickory, having used cherry before with good results. I'm a little spooked by the anticipated stronger smoke flavor, but this thread has given me courage to give it a try!

 

I use a VacMaster chamber vacuum to seal the finished product, and the cheese keeps fine for months and months. We happen to have (a little!) space in a wine cooler, so I store it there.

 

Here's a shot of the start of the launch. Note the "funnel" I've fashioned for the MB smoke attachment, made from a little aluminum throwaway dish with a flanged square hole cut in the bottom with tabs to fit inside the lip of the smoker loading hole--Until I came up with this, the chips went all over the place when I loaded! The long screwdriver works great to break the creosote seal on the lids with a little "whack," and to stir up the chips in the smoke attachment when they occasionally get jammed.

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › What Wood type for Cheese Smoking?