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Iso
by AustinC. 05/21/24 05:01 PM
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Smoked Cheese
#2361666
01/08/18 07:33 AM
01/08/18 07:33 AM
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Joined: Jul 2007
Posts: 3,213 Moulton
ts1979flh
OP
10 point
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OP
10 point
Joined: Jul 2007
Posts: 3,213
Moulton
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Yesterday I did a 2.5 hour cold smoke on some cheese in the Primo. I used apple pellets in an A-Maze-N-Tube-Smoker that I picked up at Cabela's. I did 2 blocks of gouda, 3 blocks or cheddar, 2 blocks of colby jack, and one block of pepper jack. Here they are when I first put them on. That's a 2-liter bottle of ice under the cheese. I thought it might help hold down the temps. Mash Here Here they are finished. You can notice the color change. Mash Here Again
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Re: Smoked Cheese
[Re: ts1979flh]
#2361803
01/08/18 09:25 AM
01/08/18 09:25 AM
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Joined: Oct 2002
Posts: 18,071 Andalusia, Al. Covington Co.
DEADorALIVE
Old Mossy Horns
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Old Mossy Horns
Joined: Oct 2002
Posts: 18,071
Andalusia, Al. Covington Co.
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Vacuum seal them for about 2 weeks to let the smoke permeate...I love smoked cheeses and do them all the time!
Well behaved women never make history.~ Out back Quit laughing...I think I broke something.
Fifteen is my limit on Schnitzen-Gruben, Baby...
I have OCD and ADD, so everything has to be perfect, but only for a minute.
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Re: Smoked Cheese
[Re: ts1979flh]
#2368850
01/12/18 07:00 AM
01/12/18 07:00 AM
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Joined: Feb 2011
Posts: 595 St. Clair, Alabama
Bucky205
4 point
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4 point
Joined: Feb 2011
Posts: 595
St. Clair, Alabama
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Sounds good. Are you running pellets in your A-Maze-N-Tube-Smoker or is it possible to use chips with it? We currently do our cheese and jerky on an electric smoker just because it is easier to hold the low temps.
"There are no easy days, not even yesterday"
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Re: Smoked Cheese
[Re: ts1979flh]
#2369722
01/12/18 10:30 PM
01/12/18 10:30 PM
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Joined: Oct 2002
Posts: 18,071 Andalusia, Al. Covington Co.
DEADorALIVE
Old Mossy Horns
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Old Mossy Horns
Joined: Oct 2002
Posts: 18,071
Andalusia, Al. Covington Co.
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As low as you can keep it and still get smoke! (I think chips start smoking at about 150°) I have a cold smoker attachment for my electric smoker...the chips are burned in it, and the smoke transferred via a tube to the chip inlet on the cabinet of the bigger smoker. Very little heat transfers with the smoke, that way. I buy big bulk blocks of different cheeses, cut them up into 1/4 or 1/2 pound chunks, and smoke with a sweet wood for 2 1/2 or 3 hours, then vacuum seal and refrigerate for about 3 weeks before eating it. I've done hoop cheese, pepperjack, sharp and medium cheddar, gouda, and swiss cheese...all turned out real good.
Well behaved women never make history.~ Out back Quit laughing...I think I broke something.
Fifteen is my limit on Schnitzen-Gruben, Baby...
I have OCD and ADD, so everything has to be perfect, but only for a minute.
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Re: Smoked Cheese
[Re: ts1979flh]
#2378520
01/19/18 10:39 AM
01/19/18 10:39 AM
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Joined: Feb 2011
Posts: 595 St. Clair, Alabama
Bucky205
4 point
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4 point
Joined: Feb 2011
Posts: 595
St. Clair, Alabama
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I have a Smoke Hollow smoker that I got for Christmas. Still learning about electrics but I like it so far. For cheese, I've been hitting the smoke button just long enough to get the chips to wick, I don't lock the door all the way down when doing cheese and have been able to hold temp under 90 with plenty of smoke as long as I hit the smote button about every 30 minutes. I think I am going to eventually wind up with a 6" A-Maze-N tube, I just hate the thought of having to buy pellets.
"There are no easy days, not even yesterday"
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