Smoke Therapy!

[jp61]

I sure am glad it's over!

After having one of them days at work, I decided to act upon my thoughts 

Stopped by GFS (Gordon Food Service) on my way home to pick up some cheese.

2012-10-13_15-45-46_186.jpg

• jp61
• Oct 13, 2012

Starting to feel much better already...

btw.....this will be my first cheese smoke. Hope I don't screw it up!

 

[s2k9k]

I sure am glad it's over!

After having one of them days at work, I decided to act upon my thoughts 

Stopped by GFS (Gordon Food Service) on my way home to pick up some cheese.

2012-10-13_15-45-46_186.jpg

• jp61
• Oct 13, 2012

Starting to feel much better already...

You should be! I see a nice dent in that Jack!

 

[jp61]

You should be! I see a nice dent in that Jack!

LOL..... haven't touched it yet. I'm having a nice cup of coffee for now. 

 

[scarbelly]

Good luck with  the cheese - don't forget the qview

 

[jp61]

....and it continues! I was just about to cut the cheese 

........ when I looked at the date on the package, Oct. 4 12. Not good considering today is the 13th. So back to GFS I drive. The friendly women at the desk tells me "I think that's the manufacturing date"........I say, I don't think so but either way I want to exchange it. Grab another cheese and it says Dec. 18 12. Anyhow, not sure how that happened because I always look at the date (the other three packs were fine). Put everything in the smoker, light the apple pellets and it starts to rain. I think it's time for some spirits...

2012-10-13_18-42-29_714.jpg

• jp61
• Oct 13, 2012

 

[jp61]

Here they are before and after smoking

2012-10-13_18-42-29_714.jpg

• jp61
• Oct 13, 2012

2012-10-14_00-23-56_507.jpg

• jp61
• Oct 13, 2012

Thought they would get more color after four solid hours of smoking.

Smoke is somewhat uneven.... guess I should have been rotating.

61° OA temp at start and highest smoker temp was 81°

 

[woodcutter]

Put them in ziplock bag or food saver and then put all of the cheese in the refridgerator for 2-4 weeks or longer. If you taste it right away it may have bitter smoke taste because the smoke is built up on the outside edges of the cheese..........needs to soak in and mellow. Some cheeses soak the smoke in faster than others.
 

 

[daveomak]

Joe, morning....  Nice do on the cheese.....    Dave

 

[shoneyboy]

JP61,

good looking cheese.....I understand how smoking can be therapeutic, it can take the edge off of a hard day at work......Keep your fire smoldering brother, it can makes all of the difference in the world.... SB

 

[jp61]

Put them in ziplock bag or food saver and then put all of the cheese in the refridgerator for 2-4 weeks or longer. If you taste it right away it may have bitter smoke taste because the smoke is built up on the outside edges of the cheese..........needs to soak in and mellow. Some cheeses soak the smoke in faster than others.
 

Thanks Woodcutter!

Joe, morning....  Nice do on the cheese.....    Dave

Thank you Dave!

JP61,

good looking cheese.....I understand how smoking can be therapeutic, it can take the edge off of a hard day at work......Keep your fire smoldering brother, it can makes all of the difference in the world.... SB

Thanks Shoneyboy! 

 

[jp61]

Vacuum sealed them this morning and back in the fridge they went probably for a month.

2012-10-14_10-05-40_766.jpg

• jp61
• Oct 14, 2012

btw..... I had one JD&Coke. Don't want to give the wrong impression 

 

[daveomak]

btw..... I had one JD&Coke. Don't want to give the wrong impression 

I've heard it is difficult to walk on one leg..  LOL  

 

[roller]

The cheese looks great and the wait is pure torture...But the Jack does help and I like mine straight up...

 

[jp61]

I've heard it is difficult to walk on one leg..  LOL  

Yes it is, and thankfully those days are long behind me.

The cheese looks great and the wait is pure torture...But the Jack does help and I like mine straight up...

Thanks Roller! Yeah, it's gonna be a long wait..... hope I'll still have some sausage left by then!

 

[mr t 59874]

Good job keeping the temp under control on your first batch.  Nice looking cheese.  As you are just getting started smoking cheese, I am going to suggest a good habit in my opinion to get into.   When you buy cheese, set half of it aside to age.  Before long you will have a nice inventory and in time you won't have to pay extra money for aged cheese as you will have your own.

Maybe this will help.

Mr T

 http://www.smokingmeatforums.com/forum/newestpost/123130

 

[jp61]

Good job keeping the temp under control on your first batch.  Nice looking cheese.  As you are just getting started smoking cheese, I am going to suggest a good habit in my opinion to get into.   When you buy cheese, set half of it aside to age.  Before long you will have a nice inventory and in time you won't have to pay extra money for aged cheese as you will have your own.

Maybe this will help.

Mr T

 http://www.smokingmeatforums.com/forum/newestpost/123130

Thanks Mr T for the compliment and suggestion! 

Checked out the link..... excellent post! Thanks for sharing your knowledge on cheese!

 

[driedstick]

very nice sir