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Smoked Cheese Questions

Derek717

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So, I finally got a vacuum sealer and planning on doing some cheese this afternoon (the high will be 48°). Here's my plan based on what I've read:

1. Smoke cheese for 2-3 hours. My first go, 2 hours seemed pretty sufficient.
2. Take out and let rest overnight in fridge uncovered.
3. Vacuum seal cheese after letting it rest in fridge for 24 hour period.

Does this sound right? Also, I will create a new thread with pics if I remember to take them.
 

phathead69

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Sounds right. Assuming no heat involved. I have found for me 2 hrs ain't enough but definitely a good starting place.
 

BandCollector

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Your approach is sound.

Double check after the resting period to wipe away any moisture if any.

I have also found that two hours isn't enough for my taste either so next batch will go for three. However two hours is a good starting point.

Have fun and good luck,

John
 

SmokinAl

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Most of us do 3-4 hours of smoke.
Al
 

Steve H

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I usually go 3 to 4 hours on mine. Try a piece the next morning. If it isn't strong enough you can always put it back in for a hour or 2.
 

JCAP

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I’ve found 2-3 hours to be perfect for me but I guess it’s all about personal preference! I vac seal right away.
 

SmokinVOLfan

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How did your cheese turn out? I also go about 3 hours, rest in fridge overnight, then wipe any moisture and vac seal the next day.
 

Derek717

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Joined Oct 10, 2017
How did your cheese turn out? I also go about 3 hours, rest in fridge overnight, then wipe any moisture and vac seal the next day.
Didn't try it yet. I smoked it for about 2.5 hours, put in fridge for a few mi ml utes, wiped off sweat, and vacuum sealed.

The pellets were really smoking and kind of smelled bitter, so hopefully the cheese will be ok.
 

mab007

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I go 3 hours. Fruit wood. Overnight - Wipe - Seal. Age 6 months or more to let the flavor seep in. My 2 year old Manchego is so smooth and tasty, but the one year old is pretty good too, and who can wait that long? Just purchased my next years batch - Keisarinna, Pepper Jack, Cheddar, Gouda, Manchego, Asiago. Putting it in tomorrow.
 

BandCollector

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Didn't try it yet. I smoked it for about 2.5 hours, put in fridge for a few mi ml utes, wiped off sweat, and vacuum sealed.

The pellets were really smoking and kind of smelled bitter, so hopefully the cheese will be ok.
The bitterness you smelled will mellow and disappear with the aging process. You will be pleasantly surprised.

John
 

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