Cheese & butter day..

Discussion in 'Cheese' started by inkjunkie, Mar 17, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    5 pounds of Pepperjack and 3 pounds of butter in the BGE. Was going to do this yesterday but thanks to the bright sunny day the temperature of the BGE was at 90* by the time I got to it.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    IJ, Looking good, did you get some nice color ?
  3. Neat ! any finished pics ?

  4. b-one

    b-one Smoking Guru OTBS Member

  5. inkjunkie

    inkjunkie Master of the Pit

    Was in there for 5 hours, had the top of the Egg just cracked open. The Boss absolutely LOVES heavily smoked cheese. Just pulled it out of the fridge for the pucture, my dogs are walking around sniffing the air lol....

    Will be sitting in the fridge for a while. We have 5 pounds on smoked Monterey Jack to use first...
    Last edited: Mar 17, 2015
  6. tropics

    tropics Smoking Guru SMF Premier Member

    IJ looks good, I did some cheese yesterday also, just finished vac packing it. 
  7. inkjunkie

    inkjunkie Master of the Pit

    Had one of those duh moments.....fresh out of vac sealing rolls, will be here tomorrow. duhhhhhhhhhhhhhhhhhhhhhhhhhhhh
  8. graniteman

    graniteman Smoke Blower

    I will have to try butter, sounds good
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks great!! Nice job 

    A full smoker is a happy smoker

  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    5 Hours?  Wow! That's a long time for cheese,,,,,,,,, in my opinion.  Watch for it to start darkening in no time.   But Remember!....  The boss loves heavily smoked cheese.
    Last edited: Mar 23, 2015
  11. inkjunkie

    inkjunkie Master of the Pit

    One thing I have figured out about butter is the smoking chamber needs to be in the temperature range of where the butter gets soft otherwise the flavor is very light. 65* seems about right for me. When I use the MES for butter I have a goofy contraption that I use to heat the MES chamber....
    It started to darken by the time we got it sealed a couple of days after we smoked it....And thanks for reminding

    She had to grate some of the last batch we did. It was 4.5 hour Monterrey Jack for tacos tonight. Was very tasty....
  12. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Yes, it does need to be at a temperature where it is not hard. It is also like cheese and takes a week or so for the smoke flavour to fully penetrate and to mature. 
  13. inkjunkie

    inkjunkie Master of the Pit

    That last batch of butter is going to be tucked away for a while prior to its use, going to be getting warm here soon and didn't want to run out of smoked butter.

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