Smoking cheese

[ontario smoker]

I made a 4 pound bag of smoked almonds 2 weeks ago. Down to about 1/2 pound already. Can't help but throw a handful into my mouth everytime I walk by them. They're delicious

 

[dirtsailor2003]

I made a 4 pound bag of smoked almonds 2 weeks ago. Down to about 1/2 pound already. Can't help but throw a handful into my mouth everytime I walk by them. They're delicious

Well then you need to give these a try every year I do a holiday gift basket for family and friends and this is the number one requested item. Scarbelly's Sweet Spicy Nuts. I lurked here for along time before joining and it was Scarbelly's post and Bearcarver's post that sucked me in, RIP Scarbelly!

http://www.smokingmeatforums.com/t/154167/the-holiday-nuts

 

[ontario smoker]

Thanks for the post. Will be making these up

 

[sausageface]

Lets not  get to wild  sounds interesting BUT lol

 

[wade]

 
What is a wood to use a hickory or pecan  apple or what do you suggest

I mostly use either Oak or Hickory. Oak for usually butter and Hickory for cheese

 

[wade]

Whatever you are smoking, if there is room, don't forget to add a tray or saucer of sea salt. Smoked salt adds a little extra to a meal when used as a condiment. 

 

[sausageface]

Once again thanks Wade your smoking thing that I never thought of but we will give it a try what time frame does the salt need couple of hours or a shorter time

 

[wade]

Salt can take a lot of smoke. I usually leave mine in overnight when I am smoking my salmon fillets.

 

[dirtsailor2003]

Totally forgot to mention spices! Paprika and garlic are two of our favorites to smoke

 

[atomicsmoke]

I tried smoking paprika a few times. Can't get it to stay on the grates. Keeps falling off.

 

[wade]

I tried smoking paprika a few times. Can't get it to stay on the grates. Keeps falling off.

LOL - I assume you did smoke the sweet peppers before you ground them 

You can smoke ready ground paprika though by spreading it out on a flat dish.

 

[eman]

I have cheddar in my fridge vacuum sealed that has been there 2 years and is fine.  everyone says 2 weeks rest before tasting. but i go a minimum of 30 days.

 

[sausageface]

yes I can believe that I have a food saver unit and use it a lot best thing ever built still doing some searching on smoke generators  for up here in Canada found the one that is $34.00 in states and is $79.00 up here disgusting

 

[sausageface]

I all so just  bought a maverick et733 dual thermo it was 79.00 up here

 

[fpmich]

Ontario Smoker,  See this link on tasting cheese too early.

Interesting post. I had no idea that the cheese had to rest for such a time. Does this help with the strong smoke taste? I've tried a few times and didn't enjoy it. My cheese always sweats and tastes like ash. Should I wait for the outside to dry like meat smoking?

See my post on "Licking the Cheese Ashtray".

 

[gpb11]

 
Ontario Smoker,  See this link on tasting cheese too early.

See my post on "Licking the Cheese Ashtray".

Ha, that was funny.

 

[tropics]

I have 12 lbs. in the smoker now

Richie

 

[siege]

I tried smoking paprika a few times. Can't get it to stay on the grates. Keeps falling off.

Always use magnetic paprika. No pan needed ! LOL :-)

 

[hspli910]

First time smoking cheese on an electric smoker. Smoked it two times heating the smoker to 150 adding cheese ( two pounds sharp cheddar and two pounds of Colby) above a rack of a tray of ice and a tin foiled rack to keep heat down and smoking for twenty mins.

Next I let the smoker cool to ambient temperature I heating it to 100 degrees adding a new tray of ice and once u added the cheese increased temp to 150 and smoking for 40 mins adding wet hickory chips two times. Can't wait to try it

image.jpeg

• hspli910
• Oct 2, 2015

 

[fpmich]

hspli910

I think you went a little too high with your temps.  I usually smoke mine just once for about 4 hours or so,  between 60* - 80*

Too high of temps will change the cheese texture.