Doin some cheese! Qview

Discussion in 'Cheese' started by xjcamaro, Jul 10, 2011.

  1. So i was cold smoking some bacon and decided to throw in some chese since i had the room. I put in some mozz, swiss, and colby jack. I usually do this in the colder months and didnt really think about temps but when its 90* in the shade i guess its going to get a little warm in the smoker. I didnt really have a big heat source i use the soldering iron and tin can method for cold smokes so the only heat is what comes off the soldering iron. Well i put everything in with some hickory and left it for a couple hours.

    When i went to check on it this is what i saw. So i guess the temps got up there. It was just a hair over 100*

    [​IMG]

    So the rest of the cheese was getting a little soft so i grabbed them out and stuck them in the freezer for about and hour to firm up. I also reformed the melted peice. Then i put them back in the smoker for a couple more hours. That did the trick and they were fine from there on out. Here are the pics of when i pulled it out.

    [​IMG]

    [​IMG]

    [​IMG]

    And here is link to the bacon if you want to see it.

    http://www.smokingmeatforums.com/forum/thread/108372/im-back-more-bacon
     
  2. meateater

    meateater SMF Premier Member

    Looks great I've done that before. [​IMG]
     
  3. tjohnson

    tjohnson Staff Member Moderator Insider OTBS Member SMF Premier Member

    2 for 1 smoke....I like it!

    Your cheese is probably directly above the soldering iron, and took the direct heat, as it was rising

    I bet if you made a heat deflector, it would help, or use a jug of ice.

    Glad you salvaged the cheese!

    Todd
     
  4. bearcarver

    bearcarver OTBS Member

    That's gotta taste great !!

    Good to have you back, XJ !

    Bear
     
  5. I don't know where you are but it looks like a problem I could have.  In my climate I have to do cheese smokes at night this time of year, and maybe even add a jug of ice.

    Good luck and good smoking.
     
  6. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Nice save!   [​IMG]
     
  7. Nice Job,  Like Todd said either use a Heat Deflector or Ice or Both...
     
  8. Now a Qview with both in a sammi yummy
     
  9. Sometimes when I'm doing cheese I put a catch bowl underneath a couple of them. Tried it by accident one time and got a great mix of cheddar with a pepper jack.  They melted together in a marbled kind of way and was fantastic.  Looked weird, but tastey!  
     
  10. It just never hit me about the temps cause like i said i usually dont do alot of cold smoking in the summer, its always in the colder months and i dont have to worry about it, but lesson learned. A jug of ice or deflector will be used next time.

    I know your suppose to let it sit for 2 weeks but i had to hack a chunk off the colby while i was vacuum sealing everything and dang! i dont think it needs to sit 2 weeks.
     
  11. I'm not waiting 2 weeks for this cheese! I busted it out last night and it all tastes awesome! Sorry!
     
  12. NO. Don't do it. Wait. It gets better. [​IMG]
     
  13. I know it gets better, i usually do wait the 2 weeks, but it tastes so good!
     

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