I don't have a vac sealer in the rv since we spend 6-7 months at a time in it. Will a cling wrap like Saran work?
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Passage from the following. Mr T's "Smoked Cheese From Go To Show" w/ Q- View
I see quite a few different times posted for smoking cheese. I would like to have folks post their favorite times and see if there is a general consensus on the "best time". I just bought an amps and the pellets are on their way to smoke up some Cabot cheese and want advice from you experts . thanks CM
When I started smoking cheese a coupla' years ago, I gave several of my 'cheese head' friends samples to try. I made up packages of quarter pound sticks of sharp cheddar, pepper jack and swiss. Everybody loved it.
I ran an experiment with different smoke times. I cut the packages to 1/8 lb. sticks of sharp cheddar, by far the most popular with my friends. I ran 4 hour, 8 hour, 12 hour and 16 hour smokes and packaged & labeled each stick separately. EVERYBODY gave the 16 hour smoke the highest rating.
Since then, I haven't smoked any cheese at less that 16 hours and I've got people practically camping on my door step waiting for the next batch.
I ain't sayin' you should do this, I'm just sayin' that's what all my customers are asking for.
I am on the same page. Everyone freaks out when they hear numbers in the teen or twenties, yet when they taste it you can only hear moaning.When I started smoking cheese a coupla' years ago, I gave several of my 'cheese head' friends samples to try. I made up packages of quarter pound sticks of sharp cheddar, pepper jack and swiss. Everybody loved it.
I ran an experiment with different smoke times. I cut the packages to 1/8 lb. sticks of sharp cheddar, by far the most popular with my friends. I ran 4 hour, 8 hour, 12 hour and 16 hour smokes and packaged & labeled each stick separately. EVERYBODY gave the 16 hour smoke the highest rating.
Since then, I haven't smoked any cheese at less that 16 hours and I've got people practically camping on my door step waiting for the next batch.
I ain't sayin' you should do this, I'm just sayin' that's what all my customers are asking for.
Yes, I also like the longer smoke times, but what many do not understand is the time any product is smoked is dependent on the color and density of the smoke being applied. Sadly, when the time that a product is in the smoke is quoted, the color or density of the smoke is rarely mentioned. This leaves one scratching their head as to why one can smoke a product for twenty hours with good results and another, smoking the same product, has terrible results after two hours.I am on the same page. Everyone freaks out when they hear numbers in the teen or twenties, yet when they taste it you can only hear moaning.
Well Put Mr. T!
Yes, I also like the longer smoke times, but what many do not understand is the time any product is smoked is dependent on the color and density of the smoke being applied. Sadly, when the time that a product is in the smoke is quoted, the color or density of the smoke is rarely mentioned. This leaves one scratching their head as to why one can smoke a product for twenty hours with good results and another, smoking the same product, has terrible results after two hours.
T
I use a Bradley for smoking cheese, and in my experience the time depends on the ambient temperature - the colder it is outside, the longer the smoke time. These days, when I rotate the racks, I just look at the color of the cheese - when it is to the "tan" color I like, I know it is done. The darker the color the heavier the smoke flavor, the longer it needs to age in the vacuum bag before it mellows.