It's strong now but will be just right in a few months. Give it a try.Hawg that has some great color on it,I tried the kettle doing Chex mix one time it was way to strong,may have to try cheese some time. Likes
Richie
It's strong now but will be just right in a few months. Give it a try.Hawg that has some great color on it,I tried the kettle doing Chex mix one time it was way to strong,may have to try cheese some time. Likes
Richie
Thanks. First time for the White sharp cheddar. In about 6 months, I'll check and see if it is good. Should be.HI, You have some great color on your cheese,excellent snacking coming up!
Thank you. Yes, I was pleased with the color too.Nice looking cheese. Some good color was taken on. I'm a fan of white cheddar also.
Point for sure
Chris
We don't have Alder here in Southeast Mississippi or Mississippi for that matter. At least never heard of any. What's it like?Yep! Most of the cheese I do is with Hickory. Apple or Alder wood gives a pleasant flavor as well.
We don't have Alder here in Southeast Mississippi or Mississippi for that matter. At least never heard of any. What's it like?
CoolAlder is a milder wood with a subtle sweet flavor. Allot of folks use it for salmon. I've used it for smoking cured pork loin. And cheese. It can be purchased on-line through A-Maze-N and other places.
Very easy. I have an A-MAZ-N 12" pellet tube filled with hickory pellets that I place on bottom of the kettle, opposite from the cheese as shown in pics. Place the cheese on a mesh rack as shown in pics. I use the ChefAlarm to monitor the temp inside the kettle. My tube will burn for 4 hours. On this smoke, I pulled the cheese off in 3.25 hours. I try to keep the temp below 80 at all times. If temp gets close to 80, I take kettle lid off for a minute or so and let it cool back down to about 50. After pulling the cheese off, I place uncovered for a while then wipe off moisture on the cheese (if any) then wrap loosely in plastic wrap and place in fridge overnight. Next day I vacuum seal and place in my fridge in my garage and let it age. I will test in a month. It will last for years. The longer it ages, the better it is. I'll start giving some to family and friends after the cheese ages for 6 to 8 months. YouTube is helpful as well. Cheese smoking is more addictive than Heroin so be careful. HaHaHaHa!Please share the recipe ? How do you do that in a Weber kettle? I need to know
Thank you. Should be great in 2020.Good job. Corn cob, pitmasters choice from Todd Is good. How long you do. I like 6 hrs. on all cheese. Vacu seal. Month after taste fine. Got some xtra sharp chedder from 2015. Waiting for 2020 election. Morn or thumbs up
Yep but they are not that expensive.Look's like I can take a piece of 2" stainless and speedy cut some grooves and make one of those!
Holy cow, I had no idea it would keep for that long.It sits in refrigerator over night. I then vac pack and put the cheese in my other little fridge for a long rest. I will try some after about a month just to check out how it is coming along. It's usually minimum 6 months before I give some away to friends or partake myself. I have some from last January that is still in the fridge resting up.
Holy cow, I had no idea it would keep for that long.
I'm going to have to try it again and let it age longer, thank you.
Sounds great!! Have fun. Cheese smoking is addicting.The store has a 5 lb block of White sharp cheddar on sale for 25 bucks. I am getting some tomorrow.
Thank you. Yes a bit chilly but it warmed up quickly.Nice color on that cheese.
33* YIKES thats way to cold for me these days.