Found cheese on Sale and it was still cold enough to get a good cheese smoke without overheating it.
The players are
4 pounds of Pepper jack, 4 pounds of White Cheddar, 2 pounds of Monterey jack, and 2 pounds of Mozzarella.
MSD wanted to try a few chunks of a flavored cheese. Two with crushed Black pepper pressed in and two with her Porcini Mushroom rub pressed in. Both were using the White Cheddar.
View attachment 109179
On the Rack in the ECB propane smoker. I rarely use this – mostly of cheese or smokes oysters (I had to add an additional regulator and valve to be able to run at low temps) Top row is the MJ and Mozz, Middle is the White Cheddar, and bottom is the Pepper Jack.
View attachment 109180
This Smoke is planned with just the Amaze – N – Smoker using Hickory dust. Lighting it from both ends.
View attachment 109181
The smoke has started and will close it up and monitor the exhaust for smoke and temp
View attachment 109182
The first tray of wood dust is about 50% done
View attachment 109183
When the first tray was done, we pulled one chunk of the Porcini Cheddar to give it a try. It was good but I like it with more smoke and to age a few months after smoking
View attachment 109184
Here it is after the second tray of Hickory Dust. Now to let it cool and then seal up for to let the Smoke get Happy a little deeper in the cheese. I did fire up the propane a few time to warm up the cheese because it was running between 50° and 60° with just the Amaze – N – Smoker. I warmed it to about 80° to help open the cheese so it would take the smoke better (once I did hit 100°)
View attachment 109185
All sealed up and ready to rest in the crisper drawer of the Beer fridge. I try to keep several batches so it can age and then use the older ones first. Sometimes I find a good one a few years old!
View attachment 109186
This should last awhile or at least until I find a good deal on Cheese again
Thanks for Lookin
SD
The players are
4 pounds of Pepper jack, 4 pounds of White Cheddar, 2 pounds of Monterey jack, and 2 pounds of Mozzarella.
MSD wanted to try a few chunks of a flavored cheese. Two with crushed Black pepper pressed in and two with her Porcini Mushroom rub pressed in. Both were using the White Cheddar.
View attachment 109179
On the Rack in the ECB propane smoker. I rarely use this – mostly of cheese or smokes oysters (I had to add an additional regulator and valve to be able to run at low temps) Top row is the MJ and Mozz, Middle is the White Cheddar, and bottom is the Pepper Jack.
View attachment 109180
This Smoke is planned with just the Amaze – N – Smoker using Hickory dust. Lighting it from both ends.
View attachment 109181
The smoke has started and will close it up and monitor the exhaust for smoke and temp
View attachment 109182
The first tray of wood dust is about 50% done
View attachment 109183
When the first tray was done, we pulled one chunk of the Porcini Cheddar to give it a try. It was good but I like it with more smoke and to age a few months after smoking
View attachment 109184
Here it is after the second tray of Hickory Dust. Now to let it cool and then seal up for to let the Smoke get Happy a little deeper in the cheese. I did fire up the propane a few time to warm up the cheese because it was running between 50° and 60° with just the Amaze – N – Smoker. I warmed it to about 80° to help open the cheese so it would take the smoke better (once I did hit 100°)
View attachment 109185
All sealed up and ready to rest in the crisper drawer of the Beer fridge. I try to keep several batches so it can age and then use the older ones first. Sometimes I find a good one a few years old!
View attachment 109186
This should last awhile or at least until I find a good deal on Cheese again
Thanks for Lookin
SD
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