If I can be of any help, please ask.Great thread, I have been thinking about smoking some cheese and now I have a great resource.
Wes, sure you can vac seal after smoking, if the cheese is dry. Smoking cold cheese in a warm smoke will cause condensation to form on the cheese. Although not harmful to the cheese, allow it to air dry prior to sealing.Mr T,
I am trying the smoked cheese now, thanks for all the info. I plan on air vac sealing the cheese after it is done for it to age. Can I vac seal it right after it comes out of the smoker or place it in the regular storage bag for the 24 hours first?
Thanks
Wes
You are doing just fine. Don't worry about the moisture in the vac seal. You will be fine with this process using the hard cheeses. Soft cheese will need to be refrigerated.Mr. T.
Thanks for the reply. I did end up waiting a couple of hours and have had it in the back of the pantry to age. I pulled it out last night just to see what was going on with it. It seems that maybe I didn't give it enough time to cool. There isn't any holes that I can see but it looks like there is air in it now that wasn't in there when we vac sealed it. When I squeeze it I don't hear or feel any air escaping. I also noticed that there is some oil (I'm assuming thats what it is) from the cheese. It is yellow and looks thicker than water. Do you think it will still be OK or should I ditch it and try again. It is sharp cheddar and colby jack I bought at Sam's Club if that makes a difference.
Thanks again
Wes
Hi George,
Hi Tom,
When you allow your cheeses to dry before sealing, typically how long do you let them rest?
Also is it necessary to oil the cheese if you are vacuum sealing them?
George
Brad, If I can help, please ask.
Mr. T.........thank you so much for this thread. I'm excited to give this adventure another try.....
Thanks again,
Brad
The weather is perfect for you. If you have a good collection of pellets, try different ones, no need to smoke all of it at once. Stretch it out and enjoy what you are doing. Corn cob will work fine, try some on your Colby.
Thanks Tom.........I will put you on speed dial.........![]()
The weather here is in the 40's and 50's right now and my large offset will stay nice and cool..........not like my first try in my ECB.
My first ???........I have a nice collection of pellets for my AMNPS and yesterday I picked up some corn cob pellets. Do you think that corn would work for cheese or shall I stick with a good wood type.........and for about how long in the smoker? Is the 2 to 3 hour time about right?
Thanks,
Brad
Thank you knuckle.Fantastic information Mr. T...thanks. My wife and I had frequently bought cob smoked cheddar on the many years of visits to her family in the northeast kingdom.
I am starting this process next week when local temps will be nearer to the 50's. I am going to add a Smoke Daddy to an old whiskey barrel I have here. Is it realistic to build a series of grates inside ? How far apart might be a good idea? Never having cold smoked before is there something I should know about the corn cobs? Yes they are dry...but do they get chopped up to pellet or chip size?