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Muenster with the AMNPS in my Smoke Vault (update-ready to eat)

Discussion in 'Smoked Cheese' started by SmokinAl, Aug 13, 2011.

  1. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Hey Bear, Your back!

    I guess you weathered Irene, looks like there's another one that's gonna be headed your way the end of next week.
     
  2. SFLsmkr1

    SFLsmkr1 Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    nepas want a cwacker too
     
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    NO!  NO!  NO!

    We are redirecting that one (Katia) back out to see.

    Bear
     
  4. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Good luck on that!
     
  5. shellbellc

    shellbellc Master of the Pit OTBS Member

    Great thread, cheese and crackers look great! I'm not a scotch fan, but I had the luxury of having johnny walker blue on the rocks.  Wow, that stuff is terribly smooth! 
     
  6. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Great color Al
     
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    Thank-you!

    I came close to buying myself a bottle of JW Blue on my 65th birthday, but just couldn't swing it. 66 is coming up in Nov. & I'm in a little better financial shape now so it may happen this year.
     
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Brian!
     
  9. shortend

    shortend Meat Mopper

    That cheese looks perfect! Just added Muenster to my growing list of cheeses to smoke. The weather here in Iowa is starting to get very nice. Sunny and low to mid 70's Sunday and Monday. Lets see, Kielbassa in the MES 40 w/ AMNPS & Hickory and Cheese in the GOSM w/ AMNS & Peach. I think I see a plan starting to come together.
     
  10. I am sitting here Chuckling to my self. Self i say there has got to be some very patient guys here. To wait for a couple of weeks to try out smoked any thing is something i just do not have the patients to do. I have to dig in just as soon as it come out of the smoker. Never had a bitter PC of cheese yet however i have never tried the pellets yet. Will give them a try this coming Sunday just for the heck of it. I use sawdust and wine or apple juice.

    I love smoked Cream cheese (I wrap in cheese cloth) and baked taters.

    Man that's good stuff.

    Love that smoked cheese.[​IMG]

    Karl
     
  11. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    The first time i smoked cheese i tried a slice as soon as it came out the smoker. It was so nasty,  tasted like i was licking the inside of my MES.

    I almost tossed 4 lbs of cheese . I knew i had done the smoke like i had been told so  went back and read the directions again. Saw the part about aging in the fridge that time. Done cheese a couple of times since and to my taste buds 3 weeks is the perfect aging time b4 eating.
     
  12. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree eman, it seems to get even better the longer it ages, I keep smoking bigger batches so it will last longer & age more.
     
  13. Just smoked up 10 lbs of sliced sandwich American and Swiss. Used a pellet burner and never got above 90 degrees which was the ambient temp. I did have to put up a beach umbrella to keep the sun of the Pressure tank UDS but am very pleased with results.

    Smoked for 4 hrs and it is getting raves. Love that pellet burner. All i can think of if one is getting bitter smoke flavor is it is being smoked to long. Don't really know. This is the first time i have used pellets and i love em for cold smoke.[​IMG]

    The only way to fly.

    Happy smoken

    Karl
     
    Last edited: Sep 5, 2011
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Yup---What Al & Eman said.

    Bear
     
  15. The color looks fantastic. Just ordered my AMNPS yesterday and will be here Sunday, can't wait. I was wonder how the cheese turns out (texture) when you store it in the freezer after it is aged in fridge. Is it crumbly?
    I've never done cheese yet, can't wait to try. Keep us posted on the flavour after the aging.
     
  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You don't need to freeze the cheese, if you vac pack it, it will last for months in the fridge.

    I have some over 1 year old & it just gets better with time.

    Al
     
  17. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Nice thread Al, I haven't tried muenster yet. I know this is an older thread but that cheese sure looks great. Thumbs Up
     
  18. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think I have smoked just about every cheese that is available & we like the Muenster the best!

    Give it a try!

    Al