Smoked Pepper Jack

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tom kish

Newbie
Original poster
Jan 8, 2012
20
10
Toledo, Ohio
Well, this is my first attempt at cold-smoking cheese.  Although I'm not a fan of cheese, the wife is, and she loved an Amish-style smoked pepper jack I brought home years ago.  Since I think I've figured out my AMNS, I decided to give it a whirl.  

First, I needed to "re-purpose" a small grill...

cb879adc_Re-purposedSmoker-400.jpg


Next, I sliced the one pound block of cheese into approximately 1" thick slices.

54bc4878_PepperJackbeforesmoking-400.jpg


Then, I smoked it for about 3.5 hrs. over Hickory dust.

c1bfe45b_PepperJackaftersmoking-400.jpg


Brought it in, let the wife sample a little bit before vacuum sealing to let the flavor distribute.  Hopefully, in a couple of days it'll be as good all the way through as she said it is now.
 
Looks great Tom 
Thank you.  I had looked through some threads before I had joined up, and once I lifted the lid, and saw that color, I was a happy smoker.


Once you start,  you just can't stop!  What next on the menu?
I'm almost certain there will be a list of cheeses for me to pick up and smoke after this.  
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And, there might be a batch of Almonds that went in right after...
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