Hey all, the weather is nice and cool here in Charlotte. I'm now ready to try and cold smoke some cheese. But as usual, I have quite a few questions and issues. Please help:
1 - I've seen so many posts. Do I or Do I not turn on my MES while cold smoking? If so, at what temperature do I smoke it. I've seen posts and qviews where folks are smoking at 100 degrees. I would think this will melt the cheese.
2 - I've also seen people using their ET-732's probed inside their cheese. If this is correct, what temperature would I take the cheese to.
3 - From what I've read, I should use ice inside of teh MES during the process and cold smoke for 4 hours. Is this correct?
4 - At Costoc's tonight, I saw 2 lbs of cheddar for about $5.99 a lb. What other types of cheese are good with Pitmaster pellets.
5 - After smoking, I'm going to wrap in them and store them in the fridge for a minimum of 2 weeks. But how long (after the resting period) can they last before getting moldy. I'm assuming smoked cheese can't be frozen but must be eaten within a few weeks. Is this right or wrong?
Thanks all!
1 - I've seen so many posts. Do I or Do I not turn on my MES while cold smoking? If so, at what temperature do I smoke it. I've seen posts and qviews where folks are smoking at 100 degrees. I would think this will melt the cheese.
2 - I've also seen people using their ET-732's probed inside their cheese. If this is correct, what temperature would I take the cheese to.
3 - From what I've read, I should use ice inside of teh MES during the process and cold smoke for 4 hours. Is this correct?
4 - At Costoc's tonight, I saw 2 lbs of cheddar for about $5.99 a lb. What other types of cheese are good with Pitmaster pellets.
5 - After smoking, I'm going to wrap in them and store them in the fridge for a minimum of 2 weeks. But how long (after the resting period) can they last before getting moldy. I'm assuming smoked cheese can't be frozen but must be eaten within a few weeks. Is this right or wrong?
Thanks all!