Smoked Pepper Jack

Discussion in 'Cheese' started by tom kish, Jan 21, 2012.

  1. Well, this is my first attempt at cold-smoking cheese.  Although I'm not a fan of cheese, the wife is, and she loved an Amish-style smoked pepper jack I brought home years ago.  Since I think I've figured out my AMNS, I decided to give it a whirl.  

    First, I needed to "re-purpose" a small grill...


    Next, I sliced the one pound block of cheese into approximately 1" thick slices.


    Then, I smoked it for about 3.5 hrs. over Hickory dust.


    Brought it in, let the wife sample a little bit before vacuum sealing to let the flavor distribute.  Hopefully, in a couple of days it'll be as good all the way through as she said it is now.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great Tom 
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Once you start,  you just can't stop!  What next on the menu?
  4. sprky

    sprky Master of the Pit OTBS Member

  5. tyotrain

    tyotrain Master of the Pit

    Looks great nice job.... Love me some smoked cheese [​IMG]
  6. Thank you.  I had looked through some threads before I had joined up, and once I lifted the lid, and saw that color, I was a happy smoker.

    I'm almost certain there will be a list of cheeses for me to pick up and smoke after this.  [​IMG]

    And, there might be a batch of Almonds that went in right after...[​IMG]
  7. teeznuts

    teeznuts Master of the Pit

    Nice color! Now run out and get some more cuz it goes fast once the 2 weeks are up.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Everything looks awesome to me.
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great, nice color!

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