A day of cheese and pork Q-view

Discussion in 'Electric Smokers' started by kryinggame, Nov 10, 2012.

  1. Although I've always said that smoking cheese and bacon was a waste of time, I broke down and started.  Went to Costco's and picked up a brick of cheddar and Colby Jack cheese. Then went to a Hispanic supermarket and picked up a 5 lb pork belly.  Then I rubbed up 2 racks of st. louie ribs and put them in my new WSM smoker.

    I cold smoked the cheese using Todd's Pitmaster pellets. I'm going to let the cheese sit for 2 - 3 weeks.

    I dry rubbed and cured the pork belly. I'll let it sit for about 10 days and then will cold smoke it.

    I wasn't pleased with the ribs. Normally I use my MES smoker.  The problem wasn't with the WSM but user error.  I smoked using the Minion method; 3 chunks of apple wood and a 2 pieces of hickory.  I think the hickory overwhelmed the ribs.  What  a waste, I've been spoiled using my AMNPS and Pitmaster pellets.  Oh well.  Anyway, here are pics of the cheese and belly.  I'll update the pics in a few weeks.

    Thanks all!






    To follow...
     
  2. s2k9k

    s2k9k AMNPS Test Group

    Good job on the cheese Ted! Now the hard part, the wait! Once you get a taste for it you are gonna wish you smoked a lot more.
     
  3. Thanks Dave. The weather was perfect today.  I gave up riding my Harley to smoke and enjoy Gentlemen's Jack so the cheese and bacon better be good. lol
     
     
  4. tjohnson

    tjohnson Staff Member Moderator Insider OTBS Member SMF Premier Member

    Nice Day Here too

    I think it's the calm before the winter storm

    Bacon tomorrow?
     

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