|
|
Post by dennis on Apr 7, 2021 10:16:51 GMT -5
I am trying my hand at cold smoking some cheese this am. Sharp cheddar and pepper jack. It is warmer out than what is ideal so I am having to babysit so it doesn't melt. They advise after sealing to let it rest for 2 week to mellow the smoke. It is going to be a long 2 weeks.
|
|
|
|
Post by deadeye on Apr 9, 2021 8:36:01 GMT -5
I am trying my hand at cold smoking some cheese this am. Sharp cheddar and pepper jack. It is warmer out than what is ideal so I am having to babysit so it doesn't melt. They advise after sealing to let it rest for 2 week to mellow the smoke. It is going to be a long 2 weeks. i am looking forward for your results! read about cold smoking a while back but no time to try. |
|
|
|
Post by dennis on Apr 9, 2021 9:05:43 GMT -5
It is best done during colder temps as cheese will melt around 90 degrees, The cold smoker wand is like a soldering iron (which could be used) that gets the wood chips smoldering. It also creates a little heat so if you can't displace the heat enough, I used ice and cold water in a pan directly under the rack, then it can melt. I won't do it again till later in the year. I did 3 lbs to experiment smoking for 3 hrs. It looks right just waiting for it to mellow.
|
|
|
|
Post by dennis on Apr 29, 2021 10:43:24 GMT -5
We have another cool day here today so I am smoking some more cheese, sharp cheddar. pepper jack, swiss, and monterey jack.
|
|
|
|
Post by deadeye on Apr 29, 2021 14:24:03 GMT -5
Im sure it will be Excellent like your batch @ Ky Challenge!
|
|
|
|
Post by dennis on Sept 23, 2021 10:11:09 GMT -5
Just put 4+ lb of swiss into a cold smoke. Temps here are perfect for it today 50's degrees. After letting it rest for a few weeks should be ready for my Tenn. ML herd management. Might just have to follow-up with a pork shoulder.
|
|
