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Joshw
11-07-2018, 05:55 PM
Cold Smoking. Thought I would take advantage of the recent temp drops, and restock my smoked cheese supply.
https://i.imgur.com/pAaMz2K.jpg

tom b
11-07-2018, 06:01 PM
love me some smoked cheese, still to warm here...

bschoen
11-07-2018, 06:03 PM
Still too warm here also, but I agree that it is the best thing about winter.

WilliamKY
11-07-2018, 06:03 PM
That's awesome, Josh. I'm getting ready. It seems around here cheese goes on sale after Thanksgiving. It wont be long for some apple wood pepper jack among others. Smoked mozzarella ball shredded on pizza is insane.

Stingerhook
11-07-2018, 06:32 PM
What's winter? Cheese looks great Josh.

campdude
11-07-2018, 06:36 PM
Looking good. No winter here.

Garyclaw
11-07-2018, 06:56 PM
Yum! Christmas gifts?

Smoking Piney
11-07-2018, 07:10 PM
Roger on the cold smoking. :-D

Cheese and cured salmon. :-D

mcyork28
11-07-2018, 07:28 PM
On my list to try this winter.

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Mike Twangzer
11-07-2018, 08:16 PM
From SoCal .... what's winter ?

Joshw
11-07-2018, 08:55 PM
Yum! Christmas gifts?

No, just personal consumption. I'm sure my sister will get some, but long before Christmas.

Joshw
11-07-2018, 08:57 PM
What's winter? Cheese looks great Josh.

Looking good. No winter here.

From SoCal .... what's winter ?

:tsk: rub it in, why don't you.

Stlsportster
11-07-2018, 09:37 PM
Me too. This was from Monday.

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EyeBurnEverything
11-07-2018, 09:50 PM
I have failed soo many times with smoking cheese. I do a light smoke anywhere between 1 to 4 hours and results are either no smoke flavor, or smells like an ashtray. I did make my own mozz once with local raw milk, rennet, and wrights applewood liquid smoke. Its turned out really good but it was expensive to make.

Joshw
11-07-2018, 09:51 PM
Me too. This was from Monday.



Now that is a lot of cheese! Nice.

Joshw
11-07-2018, 09:55 PM
I have failed soo many times with smoking cheese. I do a light smoke anywhere between 1 to 4 hours and results are either no smoke flavor, or smells like an ashtray. I did make my own mozz once with local raw milk, rennet, and wrights applewood liquid smoke. Its turned out really good but it was expensive to make.

I have done several batches with the amaze-n-tube, and it works really well. I generally use apple or cherry pellets, and smoke for 6 hours, or whenever, I like the color. It tastes better after vacuum sealing, and letting sit in the fridge for a couple of weeks.

Stlsportster
11-07-2018, 09:59 PM
Now that is a lot of cheese! Nice.

Same amount of pellets in the tube to do 1 brick or 20. It will last months in the vac seal....if we didnít eat it all first.

Joshw
11-07-2018, 10:02 PM
Same amount of pellets in the tube to do 1 brick or 20. It will last months in the vac seal....if we didnít eat it all first.

Can't argue with that logic. I have yet to have any get moldy, when sealed.

Stlsportster
11-07-2018, 10:03 PM
The package I bought from Costco was stamped Feb 2019. My vac seal is better than the original packaging.

EyeBurnEverything
11-07-2018, 10:06 PM
I have done several batches with the amaze-n-tube, and it works really well. I generally use apple or cherry pellets, and smoke for 6 hours, or whenever, I like the color. It tastes better after vacuum sealing, and letting sit in the fridge for a couple of weeks.

I am using the Masterbuilt cold smoker attachment. I toss a quarter handful in every 15 min and its TBS the entire time, but for some reason a few hours smells like a nasty ashtray.

Maybe because i am a non smoker my sense of smell id different then smokers?

Big George's BBQ
11-08-2018, 09:00 AM
Really like smoked cheese except when I freeze it it sometimes seems a bit mealy- cant think of another way to describe it

crpngdth2001
11-08-2018, 09:06 AM
Really like smoked cheese except when I freeze it it sometimes seems a bit mealy- cant think of another way to describe it


I never freeze it, and it keeps great. Last winter (Jan?) I did probably 20 pounds and finished it off in October a few weeks ago. Not a speck of mold, just vac sealed and refrigerated. Still had great flavor.

Smoking Piney
11-08-2018, 03:29 PM
It tastes better after vacuum sealing, and letting sit in the fridge for a couple of weeks.

This is key. Right off the smoker, it will taste like an ash tray. 2 or 3 weeks vac sealed in the fridge will mellow it out.

Big George's BBQ
11-08-2018, 03:35 PM
^^^^^ I found that out the hard way

BuffettFan
11-08-2018, 03:52 PM
My favorite thing about winter is I don't look as fat in a big coat!
Gonna try smoking some cheese now too!

bschoen
11-08-2018, 05:39 PM
Really like smoked cheese except when I freeze it it sometimes seems a bit mealy- cant think of another way to describe it

I have had the same experience with cheese that has been frozen, smoked or not. Mealy is exactly how I would describe it.

jermoQ
11-08-2018, 07:01 PM
I have failed soo many times with smoking cheese. I do a light smoke anywhere between 1 to 4 hours and results are either no smoke flavor, or smells like an ashtray. I did make my own mozz once with local raw milk, rennet, and wrights applewood liquid smoke. Its turned out really good but it was expensive to make.

I havent done any, but this bbn is what I know. Had smoked cheese and nuts last christmas at families. Both had that "ashtray" taste. I was told the giver of the cheese told them to let it "mellow out" for a couple of weeks. Then later, I heard "it needs to wait", from others. Is that your experience? Or, did you let it sit a month and still not taste great?

FattyMcFatty
11-08-2018, 07:20 PM
Looking forward to trying this for the first time when the cooler weather rolls in :-D

crpngdth2001
11-12-2018, 10:13 AM
I havent done any, but this bbn is what I know. Had smoked cheese and nuts last christmas at families. Both had that "ashtray" taste. I was told the giver of the cheese told them to let it "mellow out" for a couple of weeks. Then later, I heard "it needs to wait", from others. Is that your experience? Or, did you let it sit a month and still not taste great?


I always let mine sit 6-8 weeks to let the smoke mellow, but I'm a patient guy. Once, I did try some next day after smoking before vacuum sealing, and it tasted like I was licking an ashtray clean. :icon_sick

kevinstaggs
11-12-2018, 11:47 PM
I always let mine sit 6-8 weeks to let the smoke mellow, but I'm a patient guy. Once, I did try some next day after smoking before vacuum sealing, and it tasted like I was licking an ashtray clean. :icon_sick



True. But it s so worth the wait..


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Stlsportster
11-13-2018, 12:10 AM
You can over smoke cheese. But I’ve found that 2-2.5 hours combined with a couple of weeks in a seal gives the cheese a nice mellow smoky flavor.

BuffettFan
11-13-2018, 10:55 AM
Speaking of cold smoking.......:laugh: