Forums46
Topics538,024
Posts9,732,001
Members87,055
|
Most Online25,604 Feb 12th, 2024
|
|
|
Smoking cheese
#5986666
10/21/15 02:57 AM
|
Joined: Jul 2005
Posts: 64
brassell
OP
Outdoorsman
|
OP
Outdoorsman
Joined: Jul 2005
Posts: 64 |
Always wanted to learn. Any help, tips, suggestions, etc. would be appreciated! Thanks in advance!
|
|
|
Re: Smoking cheese
[Re: brassell]
#5987989
10/21/15 11:32 PM
|
Joined: Jul 2008
Posts: 33,367
bigbob_ftw
Big Sprocket Bob
|
Big Sprocket Bob
Joined: Jul 2008
Posts: 33,367 |
What's your smoking rig? I use a masterbuilt with the cold smoke unit.
Ultra MAGA '24.
|
|
|
Re: Smoking cheese
[Re: brassell]
#5988995
10/22/15 04:44 PM
|
Joined: Oct 2010
Posts: 909
driedmeat
Tracker
|
Tracker
Joined: Oct 2010
Posts: 909 |
...^^^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.
Last edited by driedmeat; 10/22/15 04:47 PM.
|
|
|
Re: Smoking cheese
[Re: brassell]
#5992479
10/25/15 12:01 AM
|
Joined: Nov 2005
Posts: 1,300
hallfns
Pro Tracker
|
Pro Tracker
Joined: Nov 2005
Posts: 1,300 |
Anyone have a hint at time,temp for a # of cheddar?
piss.wezel@gmail.com
|
|
|
Re: Smoking cheese
[Re: brassell]
#5992577
10/25/15 12:48 AM
|
Joined: Jul 2008
Posts: 33,367
bigbob_ftw
Big Sprocket Bob
|
Big Sprocket Bob
Joined: Jul 2008
Posts: 33,367 |
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.
Ultra MAGA '24.
|
|
|
Re: Smoking cheese
[Re: brassell]
#5998735
10/28/15 06:20 PM
|
Joined: Sep 2013
Posts: 20
cactusfishman
Light Foot
|
Light Foot
Joined: Sep 2013
Posts: 20 |
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.
|
|
|
Re: Smoking cheese
[Re: brassell]
#6007381
11/03/15 01:41 AM
|
Joined: Sep 2010
Posts: 115
GMG1
Woodsman
|
Woodsman
Joined: Sep 2010
Posts: 115 |
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.
|
|
|
Re: Smoking cheese
[Re: brassell]
#6012101
11/05/15 01:59 PM
|
Joined: Mar 2009
Posts: 530
Hogflyer
Tracker
|
Tracker
Joined: Mar 2009
Posts: 530 |
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.......
"Buy more ammo, save it for a rainy day."
|
|
|
Moderated by bigbob_ftw, CCBIRDDOGMAN, Chickenman, Derek, DeRico, Duck_Hunter, hetman, jeh7mmmag, JustWingem, kmon11, kry226, kwrhuntinglab, Payne, pertnear, rifleman, sig226fan (Rguns.com), Superduty, TreeBass, txcornhusker
|