Search results for query: smoking cheese

Put the cheese on a cracker with some summer sausage and eat it so you don’t have to store 😂

Two that surprised me with how well they turned out: feta (block, obviously, not crumbles) and Velveeta. The smoked feta is tasty on pastas, tacos, salads, and more. Smoked Velveeta works great on everything from scrambled eggs to mac-&-cheese. For cheddar, I like fresh (and sharp). Aged cheddar...

Colin, Thank you for the kind words!! You are welcome, my family loves smoked cheese and by waxing and tossing on a label makes for great gifts. - Jason

Ok I see your points and I will use these as u suggested thank you

what temp do you smoke at? i have seen a lot of recommendations to smoke for a few hours at 130 and then gradually move up

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.