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#2361666 - 01/08/18 12:33 PM Smoked Cheese
ts1979flh Offline
8 point

Registered: 07/27/07
Posts: 1912
Loc: Moulton
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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#2361803 - 01/08/18 02:25 PM Re: Smoked Cheese [Re: ts1979flh]
DEADorALIVE Online   content
Old Mossy Horns

Registered: 10/15/02
Posts: 15910
Loc: Andalusia, Al. Covington Co.
Vacuum seal them for about 2 weeks to let the smoke permeate...I love smoked cheeses and do them all the time!
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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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#2361825 - 01/08/18 02:41 PM Re: Smoked Cheese [Re: ts1979flh]
ts1979flh Offline
8 point

Registered: 07/27/07
Posts: 1912
Loc: Moulton
Yes sir. I've got them sealed and in the fridge.

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#2361918 - 01/08/18 03:45 PM Re: Smoked Cheese [Re: ts1979flh]
Runningdeer Offline
8 point

Registered: 05/06/14
Posts: 1947
Loc: All Over The Place
Looks mighty fine! I love smoked cheese.

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#2368850 - 01/12/18 12:00 PM Re: Smoked Cheese [Re: ts1979flh]
Bucky205 Offline
4 point

Registered: 02/02/11
Posts: 566
Loc: St. Clair, Alabama
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.
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#2368953 - 01/12/18 12:56 PM Re: Smoked Cheese [Re: ts1979flh]
ts1979flh Offline
8 point

Registered: 07/27/07
Posts: 1912
Loc: Moulton
Yes. That's the 6" model. It should smoke about 2 hours on a load of pellets. I know you can use their dust in it but I don't know about chips. My thoughts are that it wouldn't hold enough and they might have more air gaps and burn rather than smolder.

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#2368968 - 01/12/18 01:07 PM Re: Smoked Cheese [Re: ts1979flh]
3toe Offline
Talking Turkey

Registered: 03/17/03
Posts: 21388
Loc: Helena
Looks good. I have a 12" tube and I also use the applewood pellets. I smoked several blocks but I went too long. I went 3 hours and even after 4 weeks its too smoky. The skin of the cheese is almost ash tray smoky. I'm going to try and do some more this weekend and go an hour to hour and half and see what I get.

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#2369580 - 01/12/18 09:59 PM Re: Smoked Cheese [Re: ts1979flh]
87dixieboy Offline
10 point

Registered: 02/02/14
Posts: 2467
Loc: dothan,al
So never done this how hot are your smoke temps
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#2369722 - 01/13/18 03:30 AM Re: Smoked Cheese [Re: ts1979flh]
DEADorALIVE Online   content
Old Mossy Horns

Registered: 10/15/02
Posts: 15910
Loc: Andalusia, Al. Covington Co.
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.
_________________________
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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