Anyone Ever Double Smoke?

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xjcamaro

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Just had a thought about double smoking. And what i mean, is smoke the cheese the way you normally would, let it sit for 2 weeks then smoke it again. What would it do? make it better, make it worse? It just came into my head. Any thoughts?
 

alblancher

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Why would you want to smoke it twice?  Are you using a cold smoke that will allow you to keep it in smoke for a couple of hours?

I find myself smoking cheese for less time then when I first started because the smoke flavor gets to intense for me.

Give it a try and let us know how it comes out.

Al
 

eman

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I have had some double smoked deer sausage from a place in Miss. Glad it was free is all i can say. All you could taste was smoke.
 

adiochiro3

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Don't think it would help enhance the flavor, but I have never tried it.  I've found a 2 hour smoke with a 2 week aging is plenty of flavor for me.  If you try it, post the results!
 

xjcamaro

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I want to try it but i dont want to ruin a block of cheese, i have some that still has a week to sit, Ill have to think about it. i like a heavy smoke flavor. And i do cold smoke mine for about 4 hours.
 

Bearcarver

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I want to try it but i dont want to ruin a block of cheese, i have some that still has a week to sit, Ill have to think about it. i like a heavy smoke flavor. And i do cold smoke mine for about 4 hours.


The best hams we ever ate were from a butcher shop that would take one of their completed, ready to sell smoked hams, and put it back in the smoker for "I don't know how long". They cost a little more, but they were really GREAT!

We used to get one every Easter & every Christmas,

Bear
 

xjcamaro

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I might just have to try it. I have two block of mozz. I think ill leave one block the way it is with a single 4 hour smoke and ill double smoke the second and then try each and see what happens.
 

mballi3011

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I',m with Al on this one too. WHY would you smoke something twice unless it was so good the first time that I wanted more. Now I have done that. But as far as smoking the same meat twice I would think that it would get too much smoke and get britter but that's my 2 pennies. 
 

tjohnson

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For hams I bet it would work, but smoke on cheese is very subtle and not overpowering.

Too much smoke on cheese is bitter.

TJ
 

Bearcarver

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For hams I bet it would work, but smoke on cheese is very subtle and not overpowering.

Too much smoke on cheese is bitter.

TJ
I would think it would be too much for cheese too, but I know double smoked ham is the best Ham I ever had---See post #6 on this thread.

Bear
 
 

stircrazy

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I had some cheese a while back that had a very heavy smoke.  started out as white chedder and was a medium brown on the outside and about 1/4" in, and almost a lighter mahoginy color all the way through.  the best smoked cheese I ever had. 

the only way I can see it being made is either smoked for a long long time or double smoked which would be about the same end result.  I would not use a harsh wood for this, maybe a cherry or apple.

I have also had double smoked Kelbasa.  a friend worked for a meat packing company and they had a smoker malfunction so they were smoked twice.   they cant sell them so the employs got them for 0.50/lb.  the 20 Lbs I got from our friend was some of the best Kelbassa I have ever had.  but I like a heavy smoke flavor also.

Steve
 

xjcamaro

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Well this project will have to wait till next time, someone got to the second block before i could even tell anyone not to eat it.
 

squirrel

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I agree with the theory that it could be too bitter and also why mess with a good thing BUT I'm all for trying something new. Who knows, it could completely change the flavor all together. I say don't knock it til someone has tried it and can say for sure it's good or bad. Looking forward to hearing the results. Gawd, I'm the queen of trying the most off the wall stuff.
icon_mrgreen.gif
 

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