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Smoking cheese #5986666 10/21/15 02:57 AM
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brassell Offline OP
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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
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bigbob_ftw Online Content
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What's your smoking rig? I use a masterbuilt with the cold smoke unit.


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Re: Smoking cheese [Re: brassell] #5988995 10/22/15 04:44 PM
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driedmeat Offline
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...^^^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
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hallfns Offline
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Anyone have a hint at time,temp for a # of cheddar?


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Re: Smoking cheese [Re: brassell] #5992577 10/25/15 12:48 AM
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bigbob_ftw Online Content
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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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Re: Smoking cheese [Re: brassell] #5998735 10/28/15 06:20 PM
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cactusfishman Offline
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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
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GMG1 Offline
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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
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Hogflyer Offline
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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.......


"Walk softly and carry a big stick!"
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