Smoked cheese

[bbqking]

Using my SF to cold smoke some cheese. 55 degrees F inside the grill. Bought one of those smoker tubes from Lowe’s. That sucker puts out a ton of smoke.

 

[JpsBBQ]

Just make sure you don’t eat it for a couple months.

 

[bbqking]

Months? I thought it was two to four weeks!? Well that sucks.

 

[JpsBBQ]

Months? I thought it was two to four weeks!? Well that sucks.

You may be right. I just know if you get into it too soon it’s like eating an ashtray.

 

[bbqking]

Yeah, now I’m reading you don’t even need to refrigerate it after vac sealing it...,

 

[bbqking]

My plan is to wrap them in butcher paper overnight, then take the paper off and vac seal them for at least two weeks. In the fridge.

 

[AHoneyman]

I have to fight to stop people from eating them immediately. I don't mind them either.

 

[bbqking]

Ok seal in vac sealed bags at least two weeks til munchies... I did Monterey Jack, Pepper Jack, and two Cheddars.

 

[whoareya]

My plan is to wrap them in butcher paper overnight, then take the paper off and vac seal them for at least two weeks. In the fridge.

That's what I do, cold smoked a couple of kg's of cheddar on Thursday in my cold smoking cabinet, vac packed on Saturday. I use the mazes with wood dust for 2-3 hours as found the tubes and pellets bang out a bit to much smoke for my own personal tastes than the wispy smoke of the dust and mazes. But whatever method the smoke should settle down within a couple of weeks of packing and be good for eating.

Mozarella (bit more involved) smokes really well also, and tastes great on pizza.

 

[bbqking]

I just took them off wrapped in a paper towel for a few minutes then vac packed em. I read all kinds of different methods. No fridge, wrap in butcher paper in fridge, overnight. And yes that tube put out a ton of smoke.

 

[AHoneyman]

If you get good smoke on them, the smoke will inhibit microbial growth for a while. I still age mine in the fridge wrapped in a paper towel and placed in a Ziplock. Make sure that you turn them to get all sides smoked.

 

[bbqking]

I turned them over 3 times, once an hour. Even though they were on an open wire rack. So I’m thinking they where even.

 

[rexster314]

I vacuum seal my smoked cheese as soon as I take it off the smoker. I've eaten cheese over a year old that I've found in my fridge that after opening and getting to room temp tasting great

 

[Southpaw]

Using my SF to cold smoke some cheese. 55 degrees F inside the grill. Bought one of those smoker tubes from Lowe’s. That sucker puts out a ton of smoke.View attachment 3149View attachment 3150

I just bought a SmokeFire EX4, where do you place your smoke tube?

 

[Dalwhinnie]

I just bought a SmokeFire EX4, where do you place your smoke tube?

I put mine on the top rack and smoker tube on lower depending how full he top rack is I place the tube to opposite side on bottom, I also use duct tape to seal off 2 of the rear vents, and yes wrap in butcher paper for 24 hrs in fridge then vacum seal and put back put back. Try to resist tasting for 2 months minimum, its well worth it!