More smoked Buttah' & Cheese

Discussion in 'Cheese' started by cmayna, Sep 15, 2013.

  1. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    From top to bottom:
    Mild cheddar
    Mozzarella
    Pepper Jack
    Butter
    [​IMG]

    In the Masterbuilt gasser smoker with no propane used. Only a AMNPS.
    [​IMG]

    [​IMG]

    Finished goods. Smoked for 3.5 hours
    [​IMG]

    Vacuum sealed ready for the fridge
    [​IMG]


    Tapayakin' from my iphone
     
    Last edited: Sep 15, 2013
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good from here!!

    Nice Job!!

    Bear
     
  3. webowabo

    webowabo Master of the Pit

    Smoked butter! Enough said!
     
  4. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    How the heck did you keep the butter from melting or even sagging after three and a half hours? Looks real tasty!
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I bow to the Chief of Cheese.

    Disco
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good! Gotta get my holiday cheese smokes going soon!

    Are those black Q-mats???
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Keep the chamber temp below 80*  Tonight, I wrapped the 3 boxes of butter in saran wrap and then in a gallon ziplock bag, into the freezer.   Meanwhile the cheeses will sit in the fridge for 2+ months before they are opened.
     
    Last edited: Sep 16, 2013
  8. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Yep, black Q-mats.
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!  Love some smoked cheese!  Never tried to smoke butter...might have to give that a try...

    Red
     
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Smoked butter on your veggies, potatoes, steak,  whatever, is unreal.  Try it.
     
    Last edited: Sep 16, 2013
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Yes it is yours looks great, I will be doing some also very soon. - nice job

    happy happy happy Smokin
     
  12. kathrynn

    kathrynn Smoking Guru OTBS Member

    Losta great stuff in there.  I just use my tube smoker and no heat too when I do cheeses.

    Kat
     
  13. Yep. Your seal is on the outside doors. I was thinking I could seal every open hole and after a couple of hot 500+ burns, be good to go. Apparently not so I'm going to remove any sealant that is exposed even on the FB and inside the cooking chamber, clean it down really good and re-seal it from the outside. I might have to live with the small holes I sealed being open. Not sure what sealant I can use that will be food safe.
     

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