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Twenty Pounds!

Discussion in 'Smoked Cheese' started by stonebriar, Nov 18, 2010.

  1. Nov 18, 2010 #1
    stonebriar

    stonebriar Meat Mopper

    Tulsa, Oklahoma
    Just completed smoking 20 pounds of Extra Sharp Cheddar Special Reserve! Should be good in about two weeks...
     
  3. Nov 18, 2010 #2
    dale5351

    dale5351 Smoking Fanatic

    Columbia, MD
    Now THAT'S a lot of cheese!  Do you have lots of friends and family, or are you stocking up for the winter:-}}

    What was your smoke method?

    Pictures?
     
  4. Nov 18, 2010 #3
    mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    Atlantic Beach, RatTown, FL
    [​IMG]

    Now that is alot of cheese. Ibet that there is going to be some happy friends of your come this holiday season.
     
  5. Nov 18, 2010 #4
    scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Fallbrook CA
    Man that is one large batch.  I had to go and check your profile to see if you moved to Wisconson
     
  6. Nov 18, 2010 #5
    stonebriar

    stonebriar Meat Mopper

    Tulsa, Oklahoma
    Thanks. Pretty simple really. A cold front came through yesterday and assisted in my "low and slow" method. Never using any fuel source other than hardwoods, I started the heat source with pecan kindling and moved to pecan chunks, progressing to a combination of apple, cherry, and a touch of hickory. Temps never exceeded 85 degrees. Smoke time was 4 hours.

    All 20 pounds are sealed in small blocks. It took an entire roll of Food Saver material just to finish the project! Should be ready by 1 December. I will give most away over the Thanksgiving Holiday...

    Here is a sample pic:

    [​IMG]
     
  7. Nov 18, 2010 #6
    dirt guy

    dirt guy Smoking Fanatic

    Oklahoma
    [​IMG]

    Now that is alot of cheese. Ibet that there is going to be some happy friends of your come this holiday season.

    Yep, Mark!

    One of those bricks is MINE--ALL MINE!!!!  [​IMG]
     
  8. Nov 19, 2010 #7
    fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Thornton, CO
    Dang that looks good.  Love extra sharp cheese!
     
  9. Nov 19, 2010 #8
    brdprey

    brdprey Meat Mopper

    westvalley city, utah
    wow . ok question wouldnt you get better penetration of smoke if you broke em down to 1lb bricks? ive been reading the cold  smoking

    im droping hints to the wife that i need an amazing smoker pan so i can do this.
     
  11. Nov 19, 2010 #9
    dale5351

    dale5351 Smoking Fanatic

    Columbia, MD
    Just let her watch the video that someone has a link to here.  I showed that to my wife and she said "get that, NOW".
     
  12. Nov 19, 2010 #10
    stonebriar

    stonebriar Meat Mopper

    Tulsa, Oklahoma
    BrdPrey -

    Each 2 lb Baby Loaf was cut into thirds allowing ample penetration, i.e. each brick yielded three blocks of smoked cheese.
     
  13. Nov 19, 2010 #11
    meateater

    meateater Legendary Pitmaster SMF Premier Member

    Hendertucky, Nv.
    Oh that's gonna be good. [​IMG]
     
  14. Nov 19, 2010 #12
    stonebriar

    stonebriar Meat Mopper

    Tulsa, Oklahoma
    Thanks! We'll let you know...

    HAPPY THANKSGIVING!