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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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cheese smoke
Got 20 lbs of various cheeses ready to come out the smoker.
Xtra sharp cheddar , Sharp cheddar, Pepper jack, Swiss, Muenster, Provalone and Havarti w/ dill. Lots of 4 oz blocks. |
#2
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What temp did you smoke at and how long? Any pics?
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#3
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Don't have a camera. You cold smoke cheese, no temp .Just use AMNPS or tin can .
i smoke hard cheese for 2.5 hrs and soft cheese for 2 hrs. It MUST rest a minimum of 2 weeks in fridge before eating. |
#4
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I bet that's a LONG two weeks!
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#5
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It is..... I usually cheat on one block after 10 days or so.
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#6
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YES IT IS!!!! That is why i smoke 20 lbs at a time. I have a few blocks that have aged over a year . Great stuff. BTW You need a vacuum sealer to keep the cheese from molding if you plan on keeping it a while.
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#7
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I am bringing a few lbs to our little grand isle get together.
That's why i needed to get it done today. 1 month age will be good. |
#8
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How do you age it? In a zip lok, vac sealed , just in a container?
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#9
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Can you just freeze it for the two weeks vac sealed. Or just leave it in the ice box?
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#10
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Vac seal....
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#11
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Vac sealed and in Icebox.
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#12
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I would not recommend freezing Hard cheese. The texture changes ,especially the more expensive aged cheese. It gets crumbly.
I Vac seal a couple hours after smoking and just put it in vegetable drawer in fridge. Have had some in there for over a year and it's still fine. |
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