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  #1  
Old 12-01-2017, 09:56 PM
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Default Cold smoke cheese link?

My amazn tube and pellets Come today. I have a 5# ring of black waxed cheddar I got from the Dairy inspector last Christmas that hasn't been touched just trying to let it age longer cause I like the sharper type.

Figure since milk driver will be leaving me another ring in couple weeks I can go ahead and use this 1.

Can y'all give me a quick rundown on what do to or is their a link to another thread for cold smoking w the amazn and cheese?

Thanks boys
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Old 12-01-2017, 11:09 PM
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Lucky you!

Personally, I think if I had that 5# block, I would cut it in 1/4's and vacuum seal the 3/4 of the 5# for future projects, or use. Then cold smoke the 1/4 and see what you think (after at least 2 weeks rest under vac seal in fridge). Temps should be as low as possible (like 90-) and airflow should be good and not restricted. I would go with a mild wood for smoke, and somewhere around 1-2 hours smoke time, then let it cool down 1-2 hours and vac seal. I probably left something oot, and folks will fill in the blanks. Just my thoughts, good luck!
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Old 12-01-2017, 11:38 PM
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Cool

First of all, after slicing into wedges/chunks of desired size, I would peel the wax away to allow for the smoke to penetrate all of the cheese.

I've not used the Tube bhut I do have the regular ole, plain ole AMNPS... Some people only like to go for a couple of hours to put a hint of smoke... I like a longer smoke for more smokey flavor. Here is one of my smokes on my Horizon stick burner... 2017 Starts Off Kinda Cheesy... Afterwards, you will want to let them sit for aboot 10 to 14 days before you dig into them to let the smoke "sink in"... I presume you have a vacuum sealer... If not, don't smoke more than you can use or give away before they would start to mold.
You'll want to keep your temps low or you will become a member of...
Richtee Cheese Smokers Anonymous...
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Old 12-02-2017, 12:32 AM
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I would cut the pieces into similar sizes and smoke for varying lengths of time, 2,4,6 hours and label accordingly. Let rest under vacuum for the 14 days or so and then sample to find out what flavor profile you like


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Old 12-02-2017, 08:10 AM
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So after I smoke the cheese I need vacuum seal it for 14 days until I can tryit
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Old 12-02-2017, 08:42 AM
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Quote:
Originally Posted by Blinginpse View Post
So after I smoke the cheese I need vacuum seal it for 14 days until I can tryit
The vacuum seal keeps oot the oxygen & inhibits any mold growth. I still have a couple chunks sealed up from last winter & they're still good - no mold. You don't have to seal it & wait. The waiting period simply allows the smoke to infuse further into the cheese.
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Old 12-02-2017, 08:42 AM
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The vacuum seal keeps oot the oxygen & inhibits any mold growth. I still have a couple chunks sealed up from last winter & they're still good - no mold. You don't have to seal it & wait. The waiting period simply allows the smoke to infuse further into the cheese.


Ok 10-4 on that
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Old 12-02-2017, 08:44 AM
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I smoke mine in my stickburner...Usually early in the AM when temps are cool...
I start with about 10 partially lit coals and place a foil pack of wood chips or nut shells on top of the coals...Poke some holes in the foil to let out the smoke
When it quits smoking it's done...Usually about 1-1.5 hours...Plenty of smoke and I can still taste the cheese

Yes it gets better with age but sometimes I will use it shredded in tacos or something without waiting...

If ya don't have a sealer then wrap tightly in cling wrap and then bag it and store it in the fridge...I've had it stay good for up to a year after smoking...
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Old 12-02-2017, 08:49 AM
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I do have a vacuum sealer and 2 cases of vacuum bag rolls
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Old 12-02-2017, 09:45 AM
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All good info above.
I'll only add that you can eat some sooner, but the flavor seem much better after 2 weeks of waiting.
However personally I don't see a lot of difference waiting much longer than 2 weeks.


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Old 12-02-2017, 09:53 AM
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It's gonna go down today as my first cheese smoke. Gonna do it we'll try it on my old cheap smoker for now. I believe it will vent well Enough to make the new smoke pipe work
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Old 12-02-2017, 10:05 AM
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Good luck man...It's not as tough as Rich makes it look

I cant be without my smoked cheese...I rarely just eat it straight but love it as part of any dish that calls for cheese...
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Old 12-02-2017, 10:15 AM
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Quote:
Originally Posted by SMOKE FREAK View Post
Good luck man...It's not as tough as Rich makes it look



I cant be without my smoked cheese...I rarely just eat it straight but love it as part of any dish that calls for cheese...


That's me I can just eat cheese straight off the block just whack me piece off wit a knife and get to chawin. Not sure how everyone else will care for the smoked cheese. I liked what I had in Mississippi when was there hunting in the delta with a buddy on his place.

If it goes good I'll Half to ride about a hour and half To cheese plant where our milk goes some times and buy a 22# ring to get in deep in smoking cheese
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Old 12-02-2017, 12:13 PM
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Shredded smoked cheese in a breakfast burrito is fantastic


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Old 12-02-2017, 12:15 PM
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I lied it's a 2# block. It's all going in the smoker
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Old 12-02-2017, 12:38 PM
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Man this amazn puts out some heat. Ima half to deflect the heat and put cheese on off side too this could be tuff
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Old 12-02-2017, 01:29 PM
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Quote:
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I lied it's a 2# block. It's all going in the smoker
I still cut mine into 8 ounce chunks...Maybe that's why I can get by with less smoke time...
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Old 12-02-2017, 01:53 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
I still cut mine into 8 ounce chunks...Maybe that's why I can get by with less smoke time...


I cut that block Into 6 chunks and it's been on the smoker for a hour now. Had to do some heat deflecting
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Old 12-02-2017, 02:06 PM
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Here is a video of my current cheeeeeeez smoke. Don't laugh at my smoker it's a cheapo I've had for couple Years that make my BBQ sauce on
https://youtu.be/nR_Lx1IDwL8
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