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Cheddars / Jack with Qview

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redheelerdog

Master of the Pit
SMF Premier Member
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Dec 4, 2011
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Location
Montana - Big Sky Country
Smoked three types of Cheddar and one Monterrey Jack this weekend:

Tillamook Extra Sharp Cheddar - 2lbs


Tillamook Medium Sharp Cheddar- 2lbs


Tillamook Monterrey Pepper Jack- 2lbs


SC Daily Chef Sharp Cheddar- 5lbs


Cheese Log:


Sliced and ready:


I use an AMZNPS with apple, and the Creative Smokealator X52 (more to come) for a cold smoke generator piped up to a MES30 box.


I shoot for color instead of a specific time, put this in at 8am with an ambient air temp of 60F and a smoker temp of 65-70F. By noon it was 85F air temp with a 75F and rising smoker temp, so I pulled the cheese racks and put them in a cool room.

Rested the cheese for about 6-8 hrs and then back in the smoker for another 2hrs after the sun went down.

Really came out with a beautiful bronze apple smoke color.


I did try several samples today after an overnight rest and it turned out amazing.


Into the fridge today for a quick rest and vacuum pack for a 4 week mellowing. The samples did have a delicious smoke rind and was not bitter at all.

All vac packed up for storage.


Thanks for looking and happy smokin!

John - Montana
 
Last edited:
Nothing better than smoked Tillamook! Pepper jack is out favorite! Just cut into a two year old block of it and it is fantastic!
 
John can't wait to see how much better that looks.Wish we had that cheese this side of the USA

Richie
 
Dang it man that looks good, Nice job 

A full smoker is a happy smoker 

DS
 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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