Smoked cheese

bbqking

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Phoenix,Az
Grill
EX6, 3, 22” kettles, 18” kettle and a e310 gasser
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.
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Just make sure you don’t eat it for a couple months.
 
Months? I thought it was two to four weeks!? Well that sucks.
 
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.
 
Yeah, now I’m reading you don’t even need to refrigerate it after vac sealing it...,
 
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.
 
I have to fight to stop people from eating them immediately. I don't mind them either.
 
Ok seal in vac sealed bags at least two weeks til munchies... I did Monterey Jack, Pepper Jack, and two Cheddars.
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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.
 
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.
 
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.
 
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.
 
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
 
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!
 

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