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Cold smoking day #9003259 02/10/24 04:56 PM
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Wytex Offline OP
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Good morning to smoke some cheese, butter and touch up my salt.
Not yet hit 20 degrees outside and a fresh dusting of snow.
Should get in about 3 hrs or so before it heats up above freezing, lol.

I have some Tillamook medium cheddar, baby swiss and Hatch chile white cheddar.
Amish butter will get a little more smoke, it is pretty mild right now.
Sea salt can always take more smoke.

Spouse split up some post oak for me and had in the house all night to light easier.

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Re: Cold smoking day [Re: Wytex] #9003343 02/10/24 07:35 PM
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eeks333

Re: Cold smoking day [Re: Wytex] #9003352 02/10/24 07:49 PM
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White cheese is off the smoker, medium cheddar is getting another hour.
Up to 22 outside right now, upright smoker chamber stayed nice and cool.

Re: Cold smoking day [Re: Wytex] #9003371 02/10/24 08:14 PM
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Looks great

Re: Cold smoking day [Re: Wytex] #9003710 02/11/24 01:05 PM
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How do you smoke the salt? It's a cold smoke day here in West Central Texas -- 40, wet and temps declining all day with snow tonight.

Re: Cold smoking day [Re: Wytex] #9003817 02/11/24 03:29 PM
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I have some stainless steel mesh screens I put it on and smoke it for about 22 hrs. This salt just got a freshening .
Cheese is in the frig tempering now, hate the wait to try it.

Re: Cold smoking day [Re: Wytex] #9003864 02/11/24 05:29 PM
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I let the cheese dry out overnight now it's wrapped and in the frig to temper for a couple of weeks or so.

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Re: Cold smoking day [Re: Wytex] #9003882 02/11/24 06:09 PM
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Temper?


Make America Great Again

Re: Cold smoking day [Re: Tbar] #9003885 02/11/24 06:15 PM
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Originally Posted by Tbar
Temper?


The need to age and let all the flavor meld together.


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Ultra MAGA '24.
Re: Cold smoking day [Re: Wytex] #9003887 02/11/24 06:17 PM
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By tempering the smokiness mellows and texture improves compared to just off the smoker.
Right now it would have more of an ash flavor than nice, mellow smokiness. Seems like the smoke is concentrated at the surface just off the smoker and penetrates more down into the cheese over time, mellowing the first flavor you get when you eat it.
Butter does the same, flavor improves over time in the frig.

Smoked butter is great in alfredo type dishes. Really any cheese sauce dish tastes great using smoked butter. Mashed potatoes too.

Re: Cold smoking day [Re: Wytex] #9004914 02/13/24 01:44 PM
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I just made a grilled cheese sammich last night with home-baked buttermilk bread and some medium Tillamook I smoked two years ago. Very, very good!

Re: Cold smoking day [Re: Wytex] #9008933 02/21/24 02:13 PM
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Got a buddy that smokes cheese all of the time, good stuff up


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Re: Cold smoking day [Re: Wytex] #9009135 02/21/24 09:54 PM
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Turned out nice, not too smoky or bitter.
Ate the Hatch chile white cheddar already, it was great.

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