Saturday's cheese smoke

Discussion in 'Cheese' started by walking dude, Jan 14, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    i did string cheese again........plus, took the 1 pound block of mozz. cheese i did last weekend, and sliced it up to smoke........for deep fat fried cheese stiks

    mozz cheese stiks sliced up

    [​IMG]

    also put on a retail summer sausage ........took it outta the cryopac (duh).......pin pricked it so the smoke could enter better.......got that idea here.......somewhere

    and smoked for bout 2-2.5 hours

    [​IMG]

    all smoked.........cheese on the left is the string.......in the middle mozz........and the sausage...........

    [​IMG]

    getting this smoking cheese down..........specially slicing it up.....better smoke flavor.........but you better REALLY like smoked cheese, cause it IS smoky
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Dude, what temp were you smokin' the cheese? Also, what type of wood did you use? I'm very interested in this process, hopefully I'll learn something from you!
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Looks good WD. Nice combo the sausage and the smoked cheese.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    temps started out......in the low 40's......cause it so cold outside......outside temps running high 20's to lower 30's.........i use just enuff briquetts, to smolder the wood.........but i fought it all day.......ended up smoking @80........i just use 3-4 briquettes.........not alot......smoked with a combo of hickory and apple..........but last week smoke in od temps of 9*

    thankx ron.......when i know i am going to be doing a cold smoke.....i like to take any sausage.........in this case the summer.......pinpricked the casing to allow more smoke to penetrate...........and smoke along with the cheese..........

    getting a handle on it, using charchol........if i had a gosm or other propane unit, would make it alot easier.......but like the added flavor of the charchol..........even WITH binders........lolol
     
  5. longshot

    longshot Meat Mopper OTBS Member

    Man that is some great looking cheese... I just finished the last of my swiss with some salami I made. Time to do some more...
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    long shot.........googled you sig line..........just curious.....what is العربيه ?
     
  7. longshot

    longshot Meat Mopper OTBS Member

    It is rather politically incorect. العربيه = infidel in arabic
     
  8. gramason

    gramason Smoking Fanatic OTBS Member

    Looks good Dude.
     
  9. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    The cheese looks good, Dude!

    If you keep this up, you're gonna need one smoker that is dedicated to cold smoking! [​IMG]
     
  10. kookie

    kookie Master of the Pit OTBS Member

    Good looking cheese. Just curious does anyone on here make their own cheese or does everyone use store bought cheese? Just wondering, I know we have alot of DIY'ers on here and a few homebrewer's. I guess I came see it would be natural to have a few cheesemakers here too. See your cheese WD got me wondering.

    Kookie
     
  11. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Good looking cheese Dude. I am still wanting to do some myself. Maybe soon.
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great Deud![​IMG]
     
  13. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Nice job WD! [​IMG] Here's another idea you can use for smoking your cheese if you are fighting temps with the charcoal. I use a hot plate from Wally's which I put in an old gas grill. It works good and you can get a ton of cheese in there if you want to vac pac and save for future (summer time).

    Thanks for sharing again buster [​IMG]
     

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