Recent content by The Big Cheese

Better late than never for this one lol Vacuum sealed my rosemary cheeses and opened about a month later. The rosemary-peanut oil coated cheddar wasn't very good. Scratch that one off the list. I didn't have high hopes for the rosemary-beer cheddar, but surprisingly it came out fairly tasty...

Me personally, I wouldn’t leave cheese out for a couple days and then eat it. Maybe it’d be ok, I dunno, but me no I wouldn’t do it. Maybe if you wrapped it first? Even then just leaving it at bad refrigerator temp, wouldnt do it. I treat all my smoked food like regular food, and follow...

Smoked a batch today. The usual suspects, all cheddar - jalapeño, jalapeño lime, lime. Also threw a siracha Gouda on. We’ll see. split a block of cheddar in two, did a rosemary paste with peanut oil, and a rosemary paste using a little Oktoberfest ale. Got a vacuum sealer for Christmas...

Ahh, gotcha. I have noticed when using Meater some large temp swings between on and off. I wish the they were a little closer to keep a more even temp. Where does one get an updated PID?

New around here, so not too familiar with the acronyms. But I have a MES30, got new, vent top right so must be gen1. Reasonably priced. Has the glass door, haven’t cleaned since day one, only about 10% clear now lol. Haven’t had any issues with it. A buddy got a MES40 less than a year ago...

I’m on the quick end with my cheese, 3 hours. i use hickory, so maybe a little more Smokey than apple? I also keep the smoke on full throttle for the 3 hours.

Sorry for the late reply. yes, I first tried it using Tru Lime. Works fine, but tru lime has some fillers. Malodextrin I believe. Now I use Grelim lime powder. Supposed to be nothing but 100% freeze dried lime. Available on Amazon.

I just buy the powder. Be careful with jalapeño powder, any dust that gets in the air can be distressing :). They don’t tell you on the package it’s the weaponized grade ground jalapeno. I put the powder on a plate and then press my cheddar block in it to coat all sides. Then to the...

I also have a 30" MB, same issues with the tray. I just took some tinfoil and loosly crumpled it to a 1/4" rectangle the size of the tray, and placed it between the heating element and the bottom of the tray. Works pretty good. Then I got the MB offset smoker attachment, and just use that all...

Howdy, folks! I'll try and keep this short :) I usually smoke Cabot 9 month sharp cheddar blocks. The blocks I usually dust with herbs and/or spices, then smoke with hickory for 3 hours. I have dialed in jalapeno dusted, lime dusted, and jalapeno lime dusted cheddars. Mmmm fantastic...