Say Cheese!

Discussion in 'Cheese' started by desertsubi, May 14, 2016.

  1. desertsubi

    desertsubi Fire Starter

    Last edited: May 14, 2016
  2. bauchjw

    bauchjw Master of the Pit

    :popcorn

    Looking like a good start. How do you have your cold smoker set up?
     
    Last edited: May 14, 2016
  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Please include the wood and type,pellet, chip, dust, along with the color and density of the smoke.

    Thanks
     
  4. desertsubi

    desertsubi Fire Starter

    Mes 30 with mailbox and 15 ft of pipe.

    Sent from my Nexus 6 using Tapatalk
     
  5. desertsubi

    desertsubi Fire Starter

    Lol details details.

    I'm 3 hours deep now, using hickory dust.

    Will post color photos when complete with all info.

    Sent from my Nexus 6 using Tapatalk
     
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I know, I know but isn't it the details that others learn from?  [​IMG]

    [​IMG]  

    T
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing the final result!

    Al
     
  8. desertsubi

    desertsubi Fire Starter

    Ok folks just pulled it out as its been 4 hours.  Color is present on most but hard to tell from photos.  isnt very dark but can smell the smoke.  The pepper jack has most of the coloring with a minor yellowish/brown tint.  Will leave on the counter for a few hours then vac pack them up.

    So for the record

    Starting ambient temp: 55

    Finishing ambient temp: 57

    Chamber temp: 55

    Cheese didnt sweat at all during, before, or after.  

    Smoked 4 hours in Hickory Dust from Amazen on my AMNPS in my MES 30 with mailbox mod

    3 types of cheese cut into 2x2 logs

    All Tilamook branded: Medium Cheddar, Pepper Jack, Colby Jack

    Before and after photos


    Since I have the masters of cheese appearing in this thread I have a side question.   My first batch of cheese was just Extra Sharp Cheddar from Winco (house brand not sure of quality)  I noticed that even though I have never froze it that it crumbles a bit when cut.  I was thinking either just crap quality or they froze it while in transport.  What say you. (this is also the reason I am doing a better brand of cheese and from a more reputable store).
     
    Last edited: May 14, 2016
    bauchjw likes this.
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Good job. What did you use for a smoke generator? You mention ambient temps but not the product chamber temps. These would be helpful in determining the smoker efficiency  .

    The crumbling would be due to the moisture content of the cheese, it could be very good cheese. Extra sharp will normally be dry and crumbly. How did it taste out of the smoker? 

    T
     
  10. desertsubi

    desertsubi Fire Starter

    Edited and updated.  thank you.  The first cheese tasted like ashtray out of the smoker but after a few weeks in the fridge tasted great.  I am still eating it infact.  
     
    Last edited: May 14, 2016
  11. desertsubi

    desertsubi Fire Starter

    Omg so I just went back into kitchen to try some of the pepper jack, that small piece that was on there.. yea that is freaking amazing.... Awesome taste and didn't have to wait 4 weeks.. Wow..

    Sent from my Nexus 6 using Tapatalk
     
  12. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Congratulations. Now let's have pics of your set-up. You don't want bauchjw on your case.

    T
     
  13. bauchjw

    bauchjw Master of the Pit

    :points:
    Mmmmmm! I love those slices right out of the smoker! I've been eating a few too many ounces while sealing the rest. It'll be worse when I start following Tom's waxing instructions and I can't get them sealed quicker! Great job!
     
  14. bauchjw

    bauchjw Master of the Pit

    I blame the addiction on you!
     
  15. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    How could you not love cold smoked cheese?? I always make sure I have a supply in the fridge
     
  16. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

     

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