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Ref; First Smoked Cheese!

Discussion in 'Smoked Cheese' started by TomKnollRFV, Sep 10, 2018.

  1. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    So I went to Pick n Save <Kroger owns them> to get that 99 cent pork butt, and they had Roundy brand cheese on sale.. 1.99 for an 8 ounce block. So instead of going all crazy with good stuff for my first batch I just grabbed three of them. Pepper Jack, extra sharp cheddar, and some Mozzarella. <HandymannStann told me smoked Mozz is great in tomato soup...so well. I gotta try it now!>

    I'm just using applewood pellets from Smokehouse, since it's my first go, I figured use a light sweet wood I know I can count on!

    Expect the saga of more buckboard bacon soon, along with a turkey breast I got. <99 cents for young turkey breast..couldn't pass it up!>
     

    Attached Files:

  2. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Pulled after 4 hours on apple, vacc sealed and away for the wait in my project fridge!
     

    Attached Files:

    SmokinAl likes this.
  3. zachd

    zachd Meat Mopper

    Mn
    Looks good
    That is the good stuff! I hardly ever smoke the "good stuff" as it turns the stuff you bought to an amazing product
     
  4. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Well I live in WI so you know, no lack of crazy cheese here. I can get habanero pepperjack etc which I wanna smoke.
     
  5. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The cheese looks great!
    Nice color!
    Al
     
  6. gmc2003

    gmc2003 Master of the Pit

    Looks good Tom, nicely colored. I have about 25 blocks of Cabot Cheddar sitting in the fridge waiting for a clear cool day to go in the smoker. Monday and Tuesday were cool enough but the rain/wind wouldn't stop. This weekend is supposed to be clear, but it's also supposed to get back up into the 80's so I'll have to wait a little while longer. Try horseradish if you can find it. It's really good.

    Chris
     
  7. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Looks good Tom. A couple weeks and you will be in cheese bliss. Let me know what you think of the smoked soup. 4 Hours should give a deep smokiness and looks like you got a great color on them. Good job.

    Stan
     
  8. GATOR240

    GATOR240 Smoking Fanatic

    Good looking cheese and nice color. I didn't make nearly enough last winter as I'm almost out. I will definately correct that this time around!
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Try the smoked mozz on cheesesteak sammies.
     
  10. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    I definitely will Stan! Especially as it gets cooler out..nothing like tomato soup on a chilly day!

    I can actually find it, these were just dirt cheap at 2 dollars a block at Pick n Save. I'm actually wanting to do cheese on the smoker after rubbing it down with spices too, a horse radish rub might be in order on a block of white!

    Every one else! Thanks for the views and comments!
     

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