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#5986666 - 10/20/15 09:57 PM Smoking cheese
brassell Offline
Outdoorsman

Registered: 07/12/05
Posts: 64
Loc: Rockwall, TX
Always wanted to learn. Any help, tips, suggestions, etc. would be appreciated! Thanks in advance!

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#5987989 - 10/21/15 06:32 PM Re: Smoking cheese [Re: brassell]
bigbob_ftw Online   content
THF Celebrity

Registered: 07/26/08
Posts: 15056
Loc: White Settlement, TX.
What's your smoking rig? I use a masterbuilt with the cold smoke unit.
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#5988995 - 10/22/15 11:44 AM Re: Smoking cheese [Re: brassell]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 678
Loc: Hondo, TX
...^^^yep, smoke it with as little heat as possible. I have a smoke house that I use. it does not take much time for cheese to absorb smoke - experiment a bit. I prefer to use 1 pound blocks of cheese.
Cheddar, Colby, and Monterey Jack are all good for smoking.

I like peppered, smoked cheese.. Pour some course ground black pepper on a plate and press the cheese into the pepper to coat on all sides before you smoke. Goes well with dried sausage and crackers.


Edited by driedmeat (10/22/15 11:47 AM)

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#5992479 - 10/24/15 07:01 PM Re: Smoking cheese [Re: brassell]
hallfns Offline
Pro Tracker

Registered: 11/06/05
Posts: 1291
Loc: Carpet One In Granbury...
Anyone have a hint at time,temp for a # of cheddar?
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#5992577 - 10/24/15 07:48 PM Re: Smoking cheese [Re: brassell]
bigbob_ftw Online   content
THF Celebrity

Registered: 07/26/08
Posts: 15056
Loc: White Settlement, TX.
under 100 degrees for a couple of hours. the trick is you need to rest the cheese for at least a week before eating any.
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#5998735 - 10/28/15 01:20 PM Re: Smoking cheese [Re: brassell]
cactusfishman Offline
Light Foot

Registered: 09/09/13
Posts: 18
Cool days in the low 60s-50s are great for smoking cheese. I use a coffee can filled with wood chips/ twigs with a soldering iron (new, never used to solder), heating element inserted into the low side of the can. I place this into my Weber gas grill and close the lid up to an hour or so. Plug in the soldering iron and it will slowly ignite the chips and smoke away.
Once smoking is complete I vac pac the blocks and let them rest a few days or weeks before eating. This gives the smoke time to permeate the block well.
Sprouts stores have good selections of block cheeses at good prices.

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#6007381 - 11/02/15 07:41 PM Re: Smoking cheese [Re: brassell]
GMG1 Offline
Outdoorsman

Registered: 09/12/10
Posts: 71
Loc: Joshua
it also helps to let softer cheeses sit out on the counter for a few hours before smoking. Just so it starts to get kind of waxy feeling. This helps it keep its shape if it gets a little warm.

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#6012101 - 11/05/15 07:59 AM Re: Smoking cheese [Re: brassell]
Hogflyer Offline


Registered: 03/09/09
Posts: 316
Loc: Near Lake Somerville TX.
Hey, if you have time, check out Steven Raichlen's Project Smoke, hes a chef from the AZ area,
and has a local pbs show in the austin tx market. cant get him on cable, but our bathroom has
a tv with outside antenna, and its a very interesting show. Hes a big guru about cooking outside all
types meats, cheese too! Especially cold smoke cheese, dont have a way to do it, but it looks
easy to make up a small pit or rig to do it!

If you have a large smoke house or walkin type, you could get away smoking cheese there? key is
low or little to no heat at all!


good luck.... hunt safe.......
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"Walk softly and carry a big stick!"

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