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  1. walnuts

    First smoked cheese question !

    Please remember that smoking (along with preserving in salt) are two of the oldest forms of food preparation known to man, so it makes sence that smoked cheese will keep longer than ordinary cheese.
  2. walnuts

    What's your occupation?

    Thank you for keeping us safe
  3. walnuts

    What's your occupation?

    Do you "Hot" smoke or "Cold" smoke, I have a fantastic recipe for  "Cold" Smoked salmon - Make up a brine of 1 cup of fine salt (Non -Iodine if possible) 1 cup of sugar (dissolve in 1 pint of boiling water) when dissolved pour into a Full size S/S Gastronome, add 3 pints of Cold water, 3...
  4. walnuts

    First smoked cheese question !

    I've tried wrapping in greasproof cooking paper, withoout success, the chees sweats then moulds, For long storage | Cling film wrap then Vac-pack and keep in the frodge or on a cold shelf. Good Luck
  5. walnuts

    What's your occupation?

    Smoking is a great hobby for someone who is disabled, I have MS and can only walk a few yards at a time, I've built two Cold smokers , one for fish, salmon, haddock, trout and Cod as well as prawns. One for meats and anything else, cheese especially. I havn't tried "Hot smoking " yat but that is...
  6. walnuts

    First smoked cheese question !

    It is very easy to forget thet smoking is one of the oldest ways known to Man (and Woman) of preserving food, so it necessarily follows that it will keep, I have a friend in France who smokes his cheese then wraps it in Wax, not candle grease but proper cheese wax that he gets from Holland...
  7. walnuts

    Cold Smoked Sockeye Strips

    I use "The Egg Test" on the brine ( a fresh egg floats if the density is right), but I mix Worcester sauce , Soy sauce and lemon juice in the brine, make up a 'Rub' of chilli and fine soft brown sugar, brine the strips for 10 mins, hang in a wire frame to dry, dust with the rub and Oak cold...
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  14. My Smoker

    My Smoker

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  15. walnuts

    First smoked cheese question !

    I Just wrap the cheese in Cling film a bit about 2ft square so that it is about two layers thick if you ensure the ends are well folded over and held (I use a self adhesive lable for this, so I can write the date on it) it keeps in a cold fridge (1 -4 degrees) for months, the longer you keep it...
  16. walnuts

    What's your occupation?

    I was a University Lecturer till I got Multiple Sclerosis, so took up Cold smoking as a hobby.
  17. walnuts

    Smoking Brie etc

    Yes, I cold smoke cheese. Brie, Camembert, Cheddar and Stilton. You need to do it when the ambient temperature is below 10C and only Cold smoke! I put the softer cheeses on a Take-away lid and smoke for 12 to 24 hours with a gentle smoke, any more tends to dry out the soft cheese and make it...
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