Decided to smoke some cheese despite being hungover again

Discussion in 'Cheese' started by hillbillyrkstr, Mar 23, 2014.

  1. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Alright I smoked some cheese hungover a few weeks ago so this should be no big deal right? Let's hope so.

    Haven't tried the six pounds of sharp cheddar I smoked a few weeks back. Gonna give it a few more weeks. Used maple for that smoke.

    Gonna use a maple/cherry combo on today's smoke cause it's what I have.

    Today's smoke is:

    4 pieces sharp cheddar
    2 pieces extra sharp cheddar
    2 pieces mild cheddar
    2 pieces Gouda
    2 ball mozzarella (scored to let some more smoke in)
    And some string cheese.

    All pieces of cheese are roughly 4oz each.

    on the smoker around 5pm.
     
  2. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    I vacu seal the cheese I smoke for a month or more, but I've never done strong cheese. Should I vacu seal that as well? Anybody have any experience with it?
     
  3. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Looks good Scott!!!!  Remember to turn your cheese every couple weeks in storage and enjoy.

    Are you going 4 hrs?

    Stan
     
  4. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Thanks Stan! Can't wait to try the jerky at your place next month and to get together at cams soon!

    Yeah I forgot about flipping it. I'll have to do that now as it's been two weeks!

    Yeah I'm doing 4 hours. I like a heavy smoke flavor on everything so it makes sense. I did a few blocks of sharp cheddar for two hours last week but haven't tried it yet.
     
  5. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    threw some cedar plank salmon and some tilapia foil wraps on the grill for dinner. Nothing special but delicious.
     
  6. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    fish is done so I threw a bacon wrapped filet and some new sausage I bought yesterday on.
     
  7. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    The sausage is a chicken sausage with bacon and pineapple in it. They had samples at the store yesterday and it was lights out! Had to buy it!
     
  8. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    done deal
     
  9. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    cheese is all sealed and ready to rest for about a month.

    Had a little issue smoking the cheese to cold and handyman Stan caught my mistake. Had almost the whole 4 hours into the smoke done and ended up smoking it another two hours around 70 degrees instead of the 30-40 I had previously been smoking it at. Hopefully it doesn't turn out to smokey. Ya live ya learn I guess.

    So thanks Stan!
     
    newsmokeguy likes this.
  10. How fun! And that planked salmon looked perfect!!! When you smoke, you really smoke!!! Great job! Cheers! - Leah
     
  11. newsmokeguy

    newsmokeguy Smoke Blower

    that's a lot of cheese cool smoke
     

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