SMOKING 1/2 BLOCK OF SHARP WHITE CHEDDAR (FINAL PIC)

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We don't have Alder here in Southeast Mississippi or Mississippi for that matter. At least never heard of any. What's it like?

Alder 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.
 
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
 
Please share the recipe ? How do you do that in a Weber kettle? I need to know
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!
2 U BOLTS.jpg

I added the U bolts to get plenty of air. Learned this trick from SMF.
 
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.
 
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.

I have cheese that is over a year old. It just gets better with time. You just need to make sure it is vacuum sealed good. I check my stock a couple times a month to make sure they are sealed. I had a chunk of 13 month smoked white cheddar the other day. It was awesome.
 
Nice color on that cheese.
33* YIKES thats way to cold for me these days.
 
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