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Discussion in 'Cheese' started by larry maddock, Jan 5, 2006.
Add some smoked chicken and see what you think....
Yea, I have had that. Real good. Try it with a extra hot Jimmy Dean fatty crumbled in it :!:
Question: Would having a drip pan with sand in it help keep the temp down? I heard that some people smoke with sand in the drip pan instead of water to ensure a "cooler" smoke. Anyone concur or do you all think I'm crazy like my wife does for mentioning that I wanted to try smoking a hunk of gouda?
The sand just does the same job the water does. It adds something else to the smoke chamber to absorb and hopefully slowly release the heat. If you use sand in your drip pan, put foil on top of the sand to catch drippings so as not to have rancid sand in your smoker :mrgreen:
Great point about the foil on top of the sand, Cajun. Thanks!
It's been awhile since anyone commented on this thread, was just wondering if anyone has tried smoking velvetta using A-MAZE- N smokers?
I am going to try it soon. I love Velvetta cheese.
A trick I have used with Smoking Cheese and butter is to place a pan full of ice under the soft cheese to keep the temp of the cheese or butter cooler. I love the taste of smoked cream cheese makes great cheeseballs
I have been Smoking Velveeta for about a year now, it is killer on a sandwich with Tomato Soup. The best way I have found to do any cheese is the A-MAZE-N Pellet smoker. Only once did I have a problem and it was just to hot outside in the first place.
How is Smoked Butter????
Smoked butter is very good as well. Great on grilled cheese and cooks well with many other recipes IME.
Cold smoking is the main reason why i got the AMNPS. and that was just before christmas last year but by spring time and got to hot to cold smoke velveeta cheese, i ended up smoking 3 2lb Reg bricks and 3 2lb bricks of the Mexican velveeta that i bagged and vac packed and held in the fridge till the end of july so the smoke flavor would mello out. at that time i gave out small samples and sold it all and i ended up with over $15 a brick.
Velveeta has a very low melting point that makes it allittle hard to smoke without coating the bottom of your smoker with melted cheese.
my Fav is a blend of hickory and pecon.
Did you leave the blocks whole or cut the down in size? I have been debating on wether or not to add it to my list of products.
A better approach would be to smoke some regular cheddar and then make a pseudo-"Velveeta" using sodium citrate.
You'll end up with a better all-around product without the issues of smoking Velveeta.
Have you tried doing this? How was it when it cooled back down?
It's like Velveeta, it's the essence of J. L. Kraft's invention.
If you're making a pseudo-"Velveeta" to be sliced it benefits from the addition of carrageenan.
You can find more info via a Google search.
I'm not sharing all my secrets! :biggrin:
I was thinking I might try it with pepper jack
LOL it doesn't take much heat to melt velveeta thats for shure.
found the picts i took smoking this cheese last spring, by the time that it got to hot to do this i had over 3 2lb bricks each of the Reg and the Mexican with samples to give out. i had it vac packed and didnt get into it till the end of july where it was really mellowed out. even tho i smoked it at 32 deg or below the cheese never froze during the 5 hr smoke.
also tried some mixed nuts that didnt work out so well and hot smoking was the better call in doing that
anyway im smoking alot more velveeta cheese this winter so i have more ready from the start and end of summer next year.
heres that Mexican velveeta.
smker cheese looks great, Martin thanks for the link great info on that clip but where can one pick up this so called salt??
On Amazon or The Spice House or Modernist Pantry.