Sharp cheddar

[Cattoon]

I smoked 2 lbs of sharp cheddar while I was piddling around today. I used apple and hickory pellets mixed and went for 3 hours with AMPS in the MES 40. Vacuum sealed and in the fridge. We’ll see how it is in a week or 2.

 

[GatorAGR]

On my list for this week as well. Let me know how it turns out.

 

[Cattoon]

On my list for this week as well. Let me know how it turns out.

Will do

 

[VarianVal]

Don't forget to share results to me too

 

[forktender]

I smoked 2 lbs of sharp cheddar while I was piddling around today. I used apple and hickory pellets mixed and went for 3 hours with AMPS in the MES 40. Vacuum sealed and in the fridge. We’ll see how it is in a week or 2.

Next time, try brining your cheese overnight.
Use 1 cup of sea salt to 1 gallon of H2o, pat it dry and place it in the refer, uncovered for a few hours, then cold smoke.
I only use sawdust, in a homemade smoke bomb, which is an old tuna can that has been burnt out to remove the food safe lining that they spray into the cans, so your food doesn't taste like you're eating a battleship. I then poke a few holes in the bottom of the can using a small nail or icepick, then cover the can with the lid that has 2-4 1/4'' size holes drilled into it. If you don't have a can opener that leaves the lid intact with the rim, just use a piece of foil folded over a few times, then pop a few holes with a pencil. It's the only way I smoke cheese now, and I only use 1/2 a tuna can of sawdust. The first batch I did, I used 1 1/2 cans full of dust, and the cheese taste like an ashtray.

Best of luck.
Dan

 

[gmc2003]

Next time, try brining your cheese overnight.
Use 1 cup of sea salt to 1 gallon of H2o, pat it dry and place it in the refer, uncovered for a few hours, then cold smoke.

First time I've heard of brining your cheese Dan. Curious on this - how does it affect the final product?

Chris

 

[forktender]

First time I've heard of brining your cheese Dan. Curious on this - how does it affect the final product?

Chris
I think it makes taste more like deli bought smoked cheese.

It helps it stay moist, so home smoked cheese kinda turns a little rubbery, the brined cheese helps it maintain its original texture. It leaves a little salty taste on the outside of the cheese, not sure salty though, I'm not a fan of salty stuff, and I really enjoy the taste and texture of the brined cheese. The next time you smoke some, do one brined and one unbrined to see which you prefer.
Or cut the blocks in half and brine half to try out the brined cheese.

Most mass produced smoked cheese is brined, from what I have read.
(Which is what peaked my interest in brining cheese.)


Good luck.
Dan.

 

[millerbuilds]

Next time, try brining your cheese overnight.
Use 1 cup of sea salt to 1 gallon of H2o, pat it dry and place it in the refer, uncovered for a few hours, then cold smoke.
I only use sawdust, in a homemade smoke bomb, which is an old tuna can that has been burnt out to remove the food safe lining that they spray into the cans, so your food doesn't taste like you're eating a battleship. I then poke a few holes in the bottom of the can using a small nail or icepick, then cover the can with the lid that has 2-4 1/4'' size holes drilled into it. If you don't have a can opener that leaves the lid intact with the rim, just use a piece of foil folded over a few times, then pop a few holes with a pencil. It's the only way I smoke cheese now, and I only use 1/2 a tuna can of sawdust. The first batch I did, I used 1 1/2 cans full of dust, and the cheese taste like an ashtray.

Best of luck.
Dan

Dan- Very Interesting, I have smoked a lot of cheese (I prefer dust as well), but I have never brined my cheese. Do you rinse the cheese off before patting it dry?

- Jason

 

[millerbuilds]

I smoked 2 lbs of sharp cheddar while I was piddling around today. I used apple and hickory pellets mixed and went for 3 hours with AMPS in the MES 40. Vacuum sealed and in the fridge. We’ll see how it is in a week or 2.

Looks great!, once you smoke cheese, you never want it any other way (IMHO).

- Jason

 

[forktender]

Dan- Very Interesting, I have smoked a lot of cheese (I prefer dust as well), but I have never brined my cheese. Do you rinse the cheese off before patting it dry?

- Jason

Nope, I just pat it dry.
I need to make up another batch before the weather turns warm in spring. I'll add a link to my thread on this thread for people to check out if they are interested.

 

[Cattoon]

Working night shift and broke into the cheddar I smoked. Initially I thought it was too heavy on the smoke but away from the edges it was very good, next time I’m going to try the brining overnight.

 

[Cattoon]

Today my wife and I opened the 2nd pack from this batch and it was better than the first. I gave most of the first pack we opened away and everyone seemed very pleased.