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Smoked Pepper Jack
Well, this is my first attempt at cold-smoking cheese. Although I'm not a fan of cheese, the wife is, and she loved an Amish-style smoked pepper jack I brought home years ago. Since I think I've figured out my AMNS, I decided to give it a whirl. First, I needed to "re-purpose" a small...- tom kish
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- Replies: 8
- Forum: Smoked Cheese
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Pepper Jack after smoking-400.jpg
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Pepper Jack before smoking-400.jpg
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Re-purposed Smoker-400.jpg
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Questions on the A-Maze-N Smoker...
I'll be doing some cheese up for the wife this weekend, as well. Thinking of mesquite or hickory for pepper jack cheese. Thanks for the additional tips. I'll give these a shot this weekend, and let you know the results.- tom kish
- Post #6
- Forum: Slicers, Grinders, Tools, Equipment
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Questions on the A-Maze-N Smoker...
It is the AMNS dust smoker. I will try your suggestion, and now that you have mentioned it, I recall seeing something about that on the website for the smoker. Thanks for the tip!- tom kish
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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"Apple Pie" Bacon
Well, I started the first batch of my "Apple Pie" bacon. Basic method was as follows: 5# Pork Belly 1/4 Cup Kosher Salt 1 TSP Pink Salt 1/2 Cup (Generous) Dark Brown Sugar 2 TBSP Un-ground Allspice. Ground the Allspice in a Magic Bullet, mixed all the dry materials together, and rubbed... -
Questions on the A-Maze-N Smoker...
Hope this is in the right spot. I received my new smoker tray Friday, have the initial burn-off complete, and tried a run at cold-smoking some almonds w/Hickory dust. It seemed to burn well, two rows lasted for a little more than 3 hrs., but it didn't seem to have the depth of flavor that...- tom kish
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- Replies: 5
- Forum: Slicers, Grinders, Tools, Equipment
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Oh no they lost another customer
I'm not sure which post author you are replying to, but when I did mine, I cured it for 7 days, flipping the bag every day. You could probably get by with every other day from the various sources I've read. I smoked mine at 190° for 4 hours, internal temp just under 140°. -
Hello from NW Ohio!
That sounds like an interesting (and tasty) time. What area are you from? -
Hello from NW Ohio!
Hi, I've been smoking meats for a little over a year, so still wet behind the ears, some. Recently started gathering materials to do some smoked Hungarian and Polish sausages, and decided to browse the forums. Once I started doing that, I decided to sign up. Some other hobbies include... -
Oh no they lost another customer
Looks great! I decided to do the same thing over the Christmas holidays, and smoked it up on the 26th of December. I used a dry-rub, and let it cure for about 7 days, flipping it daily. 5# Slab of pork belly before cure: Brown Sugar Cure: Garlic Pepper Cure: Out of the Smoker... -
Brown Sugar Bacon Sliced-400.jpg
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Brown Sugar bacon after smoking-400.jpg
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Garlic Pepper Cure-400.jpg
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Brown Sugar Cure-400.jpg
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Before Curing-400.jpg
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