Smoked cheese

[Dalwhinnie]

While waiting or a new motherboard thought I'd finish off my xmas smoked cheese (if it lasts that long!)

 

[bbqking]

Now your talking! I have a smoking tube I’ve used before to smoke cheese with…I tried some the day I did it…yuck. I waited on the other about 4-5 months in a vac sealed bag…omg! It was very good.

 

[Dalwhinnie]

Now your talking! I have a smoking tube I’ve used before to smoke cheese with…I tried some the day I did it…yuck. I waited on the other about 4-5 months in a vac sealed bag…omg! It was very good.

I wrap mine in butcher paper and put in fridge for 24 hrs before vacuum sealing, then try to wait for 6 weeks before tasting. I say 6 weeks because it's hard to resist the temptation to sneak a taste!!

 

[whoareya]

I've bought a dedicated ProQ cold smoking cabinet, great thing for cold smoking, cheese, salmon, bacon, sausages garlic & nuts

For my cheese I cold smoke a 1 kg block for about 2.5 hours turning once, vacpac it for 2-3 weeks to let the smoke settle and then it's good to eat

Use a maze which you can see at the bottom which is filled with fine wood dust there are all sorts different types of wood dust, but I mostly use Hickory, Beech or fruit woods depending on what I'm cold smoking. The maze is lit with a tealight from the bottom at one corner (or kitchen blowtorch from the top ) and it then burns itself round the maze, takes about 7 hours for a full maze of dust

Cold Smoked Salmon cured for 12-14 hours (& about 10 hours cold smoke)

Gin&Tonic and Fresh Dill Cure

Cure Washed off & Cold Smoked ready for Slicing after standing in fridge for 36 hours afterwards

Cold Smoked Bacon Cured for 10 days and then Cold Smoked for 2 x 7 hour mazes

Now the weather has gone colder perfect time to do cheese & bacon

 

[bbqking]

I've bought a dedicated ProQ cold smoking cabinet, great thing for cold smoking, cheese, salmon, bacon, sausages garlic & nuts

For my cheese I cold smoke a 1 kg block for about 2.5 hours turning once, vacpac it for 2-3 weeks to let the smoke settle and then it's good to eat

Use a maze which you can see at the boytom fill with fine wood dust there are all sorts different types of wood dust, but I mostly use Hickory, Beech or fruit woods depending on what I'm cold smoking. The maze is lit with a tealight from the bottom at one corner (or kitchen blowtorch from the top ) and it then burns itself round the maze, takes about 7 hours for a full maze of dust

Cold Smoked Salmon cured for 12-14 hours (& about 10 hours cold smoke)

Gin&Tonic and Fresh Dill Cure

Cure Washed off & Cold Smoked ready for Slicing after standing in fridge for 36 hours afterwards

Cold Smoked Bacon Cured for 10 days and then Cold Smoked for 2 x 7 hour mazes

Now the weather has gone colder perfect time to do cheese & bacon

Good grief…all that smoking…very impressed.

 

[whoareya]

Good grief…all that smoking…very impressed.

I love it, if I can find a suitable area to hang and be able to do charcuterie meats, that is my next goal.

Love Boxing day, do a big smoked cheese and smoked salmon board goes down a treat with the family.

Do loads for friends and family as well as myself throughout the year as well.

Here in the UK we mostly like cold smoked Salmon & Bacon whereas in the States you seem to go more for Hot Smoked Salmon & Bacon

 

[Dalwhinnie]

I've bought a dedicated ProQ cold smoking cabinet, great thing for cold smoking, cheese, salmon, bacon, sausages garlic & nuts

For my cheese I cold smoke a 1 kg block for about 2.5 hours turning once, vacpac it for 2-3 weeks to let the smoke settle and then it's good to eat

Use a maze which you can see at the bottom which is filled with fine wood dust there are all sorts different types of wood dust, but I mostly use Hickory, Beech or fruit woods depending on what I'm cold smoking. The maze is lit with a tealight from the bottom at one corner (or kitchen blowtorch from the top ) and it then burns itself round the maze, takes about 7 hours for a full maze of dust

Cold Smoked Salmon cured for 12-14 hours (& about 10 hours cold smoke)

Gin&Tonic and Fresh Dill Cure

Cure Washed off & Cold Smoked ready for Slicing after standing in fridge for 36 hours afterwards

Cold Smoked Bacon Cured for 10 days and then Cold Smoked for 2 x 7 hour mazes

Now the weather has gone colder perfect time to do cheese & bacon

Wow, that's serious smoking, way above my simple needs!