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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2013, 03:10 PM   #16
daninnewjersey
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Quote:
Originally Posted by Grimm5577 View Post
once done smoking i gather you vacuum seal and let mellow?
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....
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Unread 11-22-2013, 04:12 PM   #17
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I wrap each piece individually in plastic wrap and then vaccum up the whole lot together.
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Unread 11-22-2013, 04:24 PM   #18
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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.

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Unread 11-23-2013, 03:01 PM   #19
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Can you vacuum seal then freeze cheese
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Unread 11-23-2013, 03:05 PM   #20
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Quote:
Originally Posted by Big George's BBQ View Post
Can you vacuum seal then freeze cheese
Yep. No problems if you do this.
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Unread 11-23-2013, 04:09 PM   #21
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Quote:
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Yep. No problems if you do this.
^ +1 I do this as well, I vac-seal and then I let it mellow out for at least a week before I freeze it.

The duration of the smoke also depends on the type of wood, Hickory, Mesquite, and Pecan tend to impart a stronger smoke flavor where as Apple, Cherry, and Sugar Maple are a little milder.

I personally prefer to use apple on my cheese with a 4 hour smoke exposure. Occasionally I'll use cherry or pecan on aged Gouda or Asiago only because they are a stronger flavored cheese.
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Unread 11-23-2013, 04:18 PM   #22
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Follow up... I tend to smoke milder cheeses, so my shorter smoking times may be due to that.

I vacuum seal my smoked cheese, and after about a week, they have properly mellowed out.

BTW, they are great to take to holiday parties, and even give as gifts.

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Unread 11-23-2013, 07:01 PM   #23
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I think freezing some cheese's changes the texture.

I had a white cheddar that I froze and when I thawed it out, it crumbled when I tried to cut it.
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Unread 11-24-2013, 02:18 AM   #24
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The softer cheeses seem to suck it up quicker and there is a lot variability between smokers. I , like Cowgirl (thank you Jeanie) have smokehouses that maybe require a longer exposure to the smoke. I may go 3-4 hours and then wrap the cheese in cellophane and let it settle in the fridge for 2 days. It is (IMO) not good right out of the smokehouse.
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Unread 11-24-2013, 06:59 AM   #25
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I use a pro q generator, light one end and give it 4 hours followed by a few weeks' rest
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Unread 11-24-2013, 07:20 AM   #26
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Thanks tried cream cheese- let that go for 2 1/2 hrs along with some pepper Jack The sharp cheddar, provolone, gouda, and an Irish Cheese all got about 4 hrs. All were wrapped in saran wrap, vac sucked and put in fridge Will try the cr cheese today
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Unread 11-24-2013, 07:29 AM   #27
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Quote:
Originally Posted by Big George's BBQ View Post
Thanks tried cream cheese- let that go for 2 1/2 hrs along with some pepper Jack The sharp cheddar, provolone, gouda, and an Irish Cheese all got about 4 hrs. All were wrapped in saran wrap, vac sucked and put in fridge Will try the cr cheese today
Let us know how the cream cheese turns out, I have never tried that. I have seen where others have smoked cream cheese and butter, something I need to try in the near future.

Don't be alarmed if the harder cheeses you try seem to be over-powering with smoke flavor. This is normal because the cheese has not had a chance to mellow. Give it a week or more and it'll taste great...
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Unread 11-24-2013, 07:35 AM   #28
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Thanks I will put the cream cheese in a freezer bag till next weekend
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Unread 11-24-2013, 07:43 AM   #29
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Quote:
Originally Posted by Big George's BBQ View Post
Thanks I will put the cream cheese in a freezer bag till next weekend
I was referring to the harder cheeses to let mellow, sample the cream cheese today, if it's good go for it.
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