I plan to cold smoke some cheese- sharp gouda and pepper jack with my Pro Q Cold Smoke Generator. I am figuring about 2 hrs Does that sound about right?
Cold Smoke Cheese ?
- Thread starter Big George's BBQ
- Start date
colonel00
Quintessential Chatty Farker
I think it really depends on a few factors like temp in the "cooker" and how much smoke is being generated. Personally, I use the tin can and soldering iron on days when it is below 50 and 2-3 hours is fine.
Oh, for a special treat, throw on some cream cheese and smoke that :thumb:
Oh, for a special treat, throw on some cream cheese and smoke that :thumb:
deguerre
somebody shut me the fark up.
The Pro Q is similar to the A MAZE N cold smoker I have. I'll light BOTH ends in mine and let it go for four hours. The sawdust maze doesn't release a lot of smoke while burning so the extra time helps. Your Pro Q might yield different results of course.
bander7003
Full Fledged Farker
Last time, I did mine for about 2 hours using the tin can and soldering iron. That worked well. I just got an A MAZE N pellet 8x5 maze and applewood pellets that I'm going to try this weekend. Not sure how long, but I'll probably start with 2 hours.
daninnewjersey
Babbling Farker
Interesting....great idea. Do you have to let it sit after...like regular cheese?
colonel00
Quintessential Chatty Farker
It all depends on your preference. Test it right after and you will know if you need to let it mellow. I usually give it less smoke anyway. It is divine though.
aawa
Babbling Farker
I have the A Maze N dust smoker tray as well. And I do the exact same thing Guerry does since it doesn't release a lot of smoke. I go 4-5hours on my cheese and let it rest a minimum 2 weeks.
MS2SB
is Blowin Smoke!
+1 on this. I use the eye test on mine. By looking at the corners you can see how deeply the smoke has penetrated, once I notice a good color I pull it off, usually around 4-5 hours and then into the fridge for at least 2-weeks.
I have about 6 lbs of cheese mellowing right now which is getting opened up this weekend.
Yendor
is one Smokin' Farker
I recently did some mozzarella sticks (they make good snacks for work, don't laugh) and did the soldering iron in the tin can trick. 2 hours was too much, of course I had the smoke just rolling off the thing. I would also venture to say it depends on how much of a smoke flavor you want to impart, heavy or just a kiss of smoke. I had really heavy smoke on mine.
daninnewjersey
Babbling Farker
Yup....I generally do a week minimum. However, 2 or more (if you can stand looking at the stuff without eating it) doesn't hurt....
MS2SB
is Blowin Smoke!
I wrap each piece individually in plastic wrap and then vaccum up the whole lot together.
Hagisan
Knows what a fatty is.
I usually load up the amns w/ maple for a 4 hour duration, vacuum seal and let rest a couple weeks or so before eating. The duration depends on the type of cheese for me. The harder the cheese the longer I let it go and visa vera.
Can you vacuum seal then freeze cheese
aawa
Babbling Farker
Yep. No problems if you do this.
