Tillamook Pepper Jack Cheese Qview

[redheelerdog]

Here is 10lbs of Tillamook Pepper Jack going in the MES, some apple and pitmasters choice pellets in the AMZNPS.

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• redheelerdog
• Oct 30, 2016

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• redheelerdog
• Oct 30, 2016

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• redheelerdog
• Oct 30, 2016

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• redheelerdog
• Oct 30, 2016

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• redheelerdog
• Oct 30, 2016

 

[sigmo]

That looks excellent.

I have never done any pepper jack, but it sounds like it would be fantastic.

I have some cheddar and some string cheese in the fridge right now that I smoked on the 17th. I can't wait to break into some of it.

Keep us informed.

 

[b-one]

Looks great, first cheese I did was with Pitmaster blend liked it a lot. Next batch used the corn cob and smoked for a extra hour didn't care for it but I'll try some more soon and maybe do a mailbox mod sometime.

 

[dirtsailor2003]

Smoked Tillamook Pepper Jack is our favorite!

 

[SmokinAl]

WOOHOO!

Nice color on that cheese John!

I bet it's going to be good!

Al

 

[crazymoon]

RHD, YUMMY!

 

[Rafter H BBQ]

Looks awesome John ! Thumbs Up You've reminded me I need to get some going !

 

[redheelerdog]

That looks excellent.

I have never done any pepper jack, but it sounds like it would be fantastic.

I have some cheddar and some string cheese in the fridge right now that I smoked on the 17th. I can't wait to break into some of it.

Keep us informed.

Thanks Sigmo, ooohhhh man, you've got to try some Pepper Jack, it is unbelievable good.

Looks great, first cheese I did was with Pitmaster blend liked it a lot. Next batch used the corn cob and smoked for a extra hour didn't care for it but I'll try some more soon and maybe do a mailbox mod sometime.

This is going with a mailbox and I have never had a bad batch. Thanks B-one!

Smoked Tillamook Pepper Jack is our favorite!

 
WOOHOO!

Nice color on that cheese John!

I bet it's going to be good!

Al

Thanks Al, I love the PJ

 
RHD, YUMMY!

Thanks CM!

Looks awesome John !

You've reminded me I need to get some going !

Crank that batch up WHB! Perfect weather here. Thanks

Got it all vac packed up tonight and in the fridge.

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• redheelerdog
• Nov 1, 2016

 

[smoken dave]

Great colors! How long did you smoke it for?

 

[redheelerdog]

Great colors! How long did you smoke it for?

Hi Dave, I smoked it total time of around 12-14hrs - 3 different smokes with overnight rests in-between.

 

[smoken dave]

What would you suggest as a maximum temperature?

 

[redheelerdog]

What would you suggest as a maximum temperature?

Dave,

About 90F or less, it is easy if you have a AMZNPS and a setup like a mailbox mod. Or, if you live some place cool.

Mr. T has blessed us with the most awesome "How To" for cheese making here:  http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view

Have fun and post some pics of that cheese you smoke!

 

[smoken dave]

Thanks a tun! I will be finished building my smokehouse this weekend. After break in, I will be ready.

 

[bmudd14474]

Great colors! How long did you smoke it for?

Hi Dave, I smoked it total time of around 12-14hrs - 3 different smokes with overnight rests in-between.

Wow that is a long time. I normally do 4-6 hrs max for the whole 2.5lb block then seal for 2-4 weeks before slicing into portions.

When you do it for 12 hours is it super strong?

 

[redheelerdog]

TBS & Its the most awesome cheese you've ever eaten...

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• redheelerdog
• Nov 3, 2016

 

[tropics]

John That looks great,we do not have that brand anywere near me.Nice job

Richie

 

[crankybuzzard]

The Tillamook pepper jack is already good, you just made it great!

My bride goes to OR a few times a year and brings some back for me from the factory.

 

[smokin jay]

Looks delicious!

 

[redheelerdog]

 
John That looks great,we do not have that brand anywere near me.Nice job

Richie

Thanks! Yep Richie, its a West Coast creamery, they make phenomenal cheese.

 
The Tillamook pepper jack is already good, you just made it great!

My bride goes to OR a few times a year and brings some back for me from the factory.

Thanks Charlie. Tillamook is the best in my book!

Looks delicious!

 Thanks Jay