Search results for query: smoking cheese

Here is what I have learned in smoking cheese. - The smoke needs to be flowing and not stagnant, low flow of smoke has given me "dirty looking cheese" - I smoke dense cheese for 4 hours, soft cheese for as low as 90 minutes - I put the cheese from the smoker into a zip lock with the seal left...

Getting close to smoking cheese weather here. Yours looks great

Thanks, just the way I like to do it, many different ways and it all depends on smoke intensity you would like to achive. - Jason

Sounds great thanks for the info and thanks for the compliment. I certainly didn’t have low flowing smoke to get stagnant. I understand how that could make bad cheese tho. Can’t wait for 2 weeks to be up to see how it turned out. It smelled great lastnight when I loosely wrapped in plastic wrap.

Can you hold in a cooler? Folks were suggesting resting on a counter, until it drops 5-8˚F, then wrap and put in cooler with several towels to insulate. I did that with pork shoulder and it held for quite some time.

OK, maybe one of those "New Guy Dumb Questions" but what is the coldest outside temp I can smoke. I am thinking about doing some cold smoked cheese and temps here are in the 20's and 30's for the next couple of weeks. So, is that going to be too cold? Thanks.

Personally I bag them in the fridge after smoking just because it smells up the whole fridge with smoke smell, plus I think it helps the smoke mellow through the meat better. I do the same with cheese. As to drying a bacon slab, my preferred way of curing them is dry rub and then naked on a...

A friend gave me some AJ to smoke for dip. Probably around 10 lbs. I've smoked AJ/Kings a few times and I've had good results but I'm wondering if anyone out there has something new and interesting for me to try. Something with a jolt of heat would be nice! And by "jolt" I mean borderline...

I would avoid this step. Put the cheese on a cooling rack and in the fridge overnight. Loosely cover the cheese with plastic wrap. Depending on the wood you're using and the amount of smoke you're putting thru the chamber. I would slice a piece of the jack cheese in half and give it a taste...

I just smoked some buckboard bacon. It is currently +3Celsius here in the middle of British Columbia. Unheard of 10 years ago. It used to freeze at halloween and stay frozen until March 15th. I am now thinking of cold smoking some cheese and then some salmon. And then some more cheese...

MES 40 , mailbox mod, auber PID. Best of the best for smoking fish, jerky, sausage. Just got done doing cheese. Was -2 ° out, set the auber at 40° and smoked for 4 hrs, didn't open smoker once or look at the dust tray in the mailbox.

That's fantastic! I did four pounds today, Colby and pepperjack, smokin tube with apple pellets. This weekend it'll probably be a little more tame. Right now I'm afraid it's slightly ashtray level. 😆

A lot of folks here go 3 hours or more. It all depends on how much of a smokey profile they like. Above 70 degrees is pushing it in the sun with cheese. You could possibly start seeing the cheese start to sweat(loosing it's oils) or worse start melting.

I love cheese and do not think smoking unilaterally improves all cheeses. Over the years I had started getting really picky with what cheese to smoke and have come to prefer gov't cheese/processed/LOL Extra Melt. Not sure if you have played at with it but I have been processing my own with...

I try to cold smoke cheese between 32 and 45f.

Welcome aboard!

Got some nice cool weather here in N. Florida today. Bought a tube a while back and decided to try it. Using bear mountain Maple-bourbon-pecan blend.. Sorry for the upside down pictures. I tried to correct them' but they would only make one turn.. Anyways, I hope every1 has a great weekend !!!

There is no hard lower temp limit, as @TNJAKE already noted. Some smokers will do better at low temperatures than others, but any will use a bit more fuel than when smoking on a warmer day. Insulation, like a cheap welding blanket, thrown over the cook chamber will help. When I smoke cheese...

Nice work! I use cure#1 when doing my ground meat sandwich meat. Basically it's just sausage in a giant casing and I am following the sausage smoking process and going at lower temps for a long time so cure#1 is mandatory. As for chicken or turkey breast I slice I usually cure it but only...

Eye of round that is 5 pounds like I will be making into jerky and smoking on the 24th, and a whole New York roast I sliced up thin for Philly cheese steaks or put on a skewer too cook over fire