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Search results for query: smoking cheese
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Mistakes were made…..
The only cheese I don't brine before smoking is Mozzarella. Mainly because I've done it, and didn't find it made a diff. @Cattoon Let me know how it turns out for you. Dan.- forktender
- Post #18
- Forum: Smoked Cheese
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Make Your Own Pastrami + Reubens and Homemade Russian Dressing
Make Your Own Pastrami + Reubens with Homemade Russian Dressing (recipes included) SMF is like having your own personal pool of outdoor cooking experts and knowledge right at your fingertips. Literally the best resource on top of a community of a lot of lovely people. All the St. Paddy’s Day...- Abigail4476
- Article
- 5 min read
- corned beef brisket pastrami shortcut pastrami smoked corned beef smoked corned beef brisket
- Comments: 4
- Category: Tutorials
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Smoking cheese in the Jumbo Joe
It was a crisp 43° this morning in central Florida and I was ready to smoke some cheese. An 18" kettle doesn't have much room. Halved 3 bricks of cheese. Dang, I could have fit 1 more. Cabot Pepper Jack & Habanero Cheddar Wally world mozzarella Filled the mini with apple pellets...- Fueling Around
- Thread
- Replies: 5
- Forum: Smoked Cheese
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Had the hankering....
I should be smoking cheese especially with the fact I've the MES with the Auber and mailbox mod.Weather has certainly been cold enough for it.- normanaj
- Post #2
- Forum: Smoked Cheese
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This is what heaven must be like.
This is Arthur Ave in the Bronx. P Pretty much the whole street is old Italian butcher, cheese, bakerys, Italian markets. I'm in an absolute wonderland, the food is what I grew up eating, several times, I've almost come to tears the memories are so powerful. I can't stand NYC, it's a complete...- forktender
- Thread
- Replies: 34
- Forum: General Discussion
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Nova Lox for the Woman of My Dreams (WOMD)
WOMD had never had homemade Lox. This had to be rectified. I started with a nice 850 gram (2 pound) fillet. It can be skin on or off. It doesn't matter. I freeze it in a chest freezer for at least 21 days to kill any parasites. I thawed it and made up my curing salt. For each 700 to 1100 grams... -
R
What Wood To Use?
Awesome. I like hickory and oak mix. Apple, cherry- RustyTrailer
- Post #11
- Forum: Woods for Smoking
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Hi from PNW!
You know I hadn't considered that, although it seems obvious now that I'm reading it. It doesn't scratch the itch for a new toy, but makes much more economic sense! -
St. Louis Ribs on a gray rainy day. Finished and sliced.
Nice job Brian. Sorry you had a grey day. Beautiful day down here in central FL. We had our monthly potluck day this afternoon. I have the others in awe for my smoking creativity and all I did was smoked mac-n-cheese. We would have tore into those ribs.- Fueling Around
- Post #23
- Forum: Pork
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B
cold smoking cheese
Was the cheese cold straight from the fridge, or did you let it get close to room temp? Was the smoker in the sun? That may explain the softness. As mentioned, dry it off and I'd let it sit in the fridge for a day then seal. The moisture might make the cheese look blotchy, but will not...- BigW.
- Post #10
- Forum: Smoked Cheese
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Smoked home made Gouda
Looks good! I've noticed at colder temps my cheese doesn't take on as much color as when cold smoking at warmer temps Ryan- Brokenhandle
- Post #6
- Forum: Cheese Making
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B
cold smoking cheese
Well I was smoking some cheese today (sorry, I can not seem to get photos to download). It seems to be sweating a lot. Is that oil from the cheese or something else?? The last few times, I never noticed it. Or is something else happening? Should I be worried? It looks good although sweaty and a...- Buddy55
- Post #8
- Forum: Smoked Cheese
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Last Smoked Cheese of the year....
Looks good. I like Cabot cheese Doesn't appear I'll be getting any cold smoking temps for some time.- Fueling Around
- Post #3
- Forum: General Discussion
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Cold Smoking vs Hot Smoking vs Smoking
"Cold" or "hot" smoking are purely relative terms. You might have a bottom threshold for the amount of heat, if you are smoking *and* cooking something, or you might have an upper limit, if what you are smoking might melt (cheese) or burn (sugar glaze), or there might be concerns about microbial...- Torch&Tone
- Post #4
- Forum: Hot Smoked Bacon
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Nova Lox for the Woman of My Dreams (WOMD)
Great looking fish, I am starving now ! -
Time is running out - cheese
The only real danger is if the cheese starts to freeze. Smoldering pellets will put out a token amount of heat, but I might recommend a remote temperature sensor to keep an eye on the chamber temp, maybe even a blanket for the smoker, if you have one. Meanwhile, high temp isn't an issue until...- Torch&Tone
- Post #14
- Forum: Smoked Cheese
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New to the SmokingMeat Forums
Welcome from Iowa! Tons of great information here... not only on smoking but bread making, sausage making, cheese making, and lots of enabling also! Ryan- Brokenhandle
- Post #16
- Forum: Roll Call
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Brisket - Simplified and Reliable Dinner Timing
I'm bumping this because I'm smoking a brisket this Saturday for my zoo and I'm using this as a guideline. The hold in the oven part probably isn't going to work for 2 reasons. First is my oven won't go below 175℉ and yes I know I can cycle it off and on, but I'll have a lot going on so...- Gonna Smoke
- Post #35
- Forum: Beef
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Restocking a little smoked Velveeta. And cashews!
Impromptu cold-smoke: one block of Velveeta, halved, and ~2.5lbs of cashews, just because. The cheese is excellent for breakfast sandwiches (when egg prices aren't too painful), queso dip, cheesy broccoli soup, and mac-&-cheese. The nuts are mostly just for munching whenever. Normally, I'd...- Torch&Tone
- Thread
- Replies: 7
- Forum: Smoked Cheese
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mes not producing smoke at 130f
130 doesn't sound right, are you smoking cheese or something? I've learned to not use my MES30 when the ambient temps are above 90. I'm not buying or making stuff to limp along the smoker. BUT, you CAN pull the chip loader out and torch the chip tray through the hole. It will usually snuff...- chef k-dude
- Post #9
- Forum: General Discussion
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