Search results for query: smoking cheese

Hello from the Ozarks, thanks for allowing me to join your group. I like cold smoking cheese and hot smoking meats. I am also new to the sourdough bread making addiction ever since a friend gifted me some starter. Hope to learn some tips from you all.

Loooookingggg good. I'm still a month or so away from smoking cheese. Chris

I have been doing a bit of researching over the past couple days on building myself a cold smoker and was looking for some help to finalize any thought so I can start buying materials. I'm primarily going to be smoking Keilbasa and occasionally cheese, ribs or a butt. For the heat source I was...

Agreed. I have smoked a lot of cheese in the past 15+ years and have never thought of brining. Not sure i understand the benefit... - Jason

Never brined my cheese before smoking and it always came out fine. Let us know how it comes out. John

Fantastic!

Our local supermarket has started selling "Carving Hams". I'm sure you guys have had them forever but we are behind the curve here in my small city in the Canadian Rockies. They are just a lean portion of ham from a full sized ham. This is good for Woman of My Dreams (WOMD) and I as there is...

Looks great! You are just down the road from me (Little Elm), perfect weather for smoking cheese. Love the different twists you put on the cheese, excited to hear how they all turn out. - Jason

My primary reason is for smoking kielbasa. When my grandfather and my father were into it, they would smoke 50pds sometimes 100pds if my memory serves me correctly. They would do it during the holidays, Thanksgiving, Christmas, New year and Easter. They would deliver to friends and family...

I've had good luck smoking store brand generic cheese. I do prefer Cabot or Tillamook for non smoked.

When I lived in Wisconsin I used local cheese, since moving to Texas I have had to move to large producer cheese. I prefer sharp as well and Cabot is the best, Kraft and Tillamook are a close 2nd. I do not smoke aged cheese as I don't find it as good, better smoking young cheese and aging it...

Hello from San Antonio TX!

In my other post it was recommended to brine overnight to improve the texture, to avoid a rubbery consistency.

Guys & gals I am cold smoking cheese today. This is 4-5th time of doing cheese. After I vacuum seal it. What do you guys do for long term storage? Seems like when put in the freezer it gets crumbly or I've heard it does. Thanks.

I like Kraft, Best Choice is good too. Just my thought, cheap 'run of the mill' cheese benefits more from the smoking process than does top shelf cheese. I just watch for sales. Pepper Jack is what the kids ask for the most and always goes first.

It sounds like you're experimenting with smoking cheese and learning a lot in the process! The white, billowing smoke you mentioned is often referred to as "dirty smoke," which is usually not ideal for meat but may not affect cheese as much. Cheese is more forgiving with smoke, and the balance...

Your jalapeño/cheddar summer sausage sounds delicious despite the cheese texture issue! The high-heat cheese can definitely get paste-like with prolonged low-temp cooking. A few thoughts: Sous Vide Temp/Time: You might experiment with 145-150°F for 3-4 hours instead. The lower temp/longer time...

The cheese you're using is likely melting too much due to the lower sous vide temperature and extended cooking time. Try raising the sous vide temperature to 150°F-155°F and reducing the time to 2-3 hours to ensure the sausage cooks through without over-heating the cheese. Also, make sure to...

Makes sense. Thanks for the info. As stated above my cheese turned out really good. The relatives and neighbor loved it along with myself. My next plan is to build an actual smoke house. Idk if my funds I saved are gonna allow that as I have a few other projects I need to get done. We will see tho.

In Texas at least there is a limited window for most of us to smoke cheese. Today was my day. I let this batch sit in the smoke for about an hour. Hickory chips with some mesquite pellets tossed in... because I like to play. After smoking I let the blocks sit on the counter for a few...