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02-21-2021, 01:02 PM
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Join Date: Dec 2010
Location: Live tohunt,hunt to live
Posts: 1,175
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Little sunday smoked cheese!!
Did some gouda in the smoker!! Little trick to cold smoke cheese I get a single charcoal briquette going then put in the smoke chamber and add my wood chips. About 2 hours of smoke!! Have cold smoked salmon this way as well!! No power used !!
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02-21-2021, 01:07 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,458
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Looks gouda
Do you let it age after? I've heard it's better wrapped in plastic wrap for a week or so in the fridge. One of these day's I'm going to try that
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02-21-2021, 01:12 PM
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Join Date: Dec 2010
Location: Live tohunt,hunt to live
Posts: 1,175
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Quote:
Originally Posted by bat119
Looks gouda
Do you let it age after? I've heard it's better wrapped in plastic wrap for a week or so in the fridge. One of these day's I'm going to try that
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yes atleast 2 weeks this is for May long weekend but the longer the better. I am adding garlic and maple syrup before I vacum pack it!!
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02-21-2021, 01:19 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,521
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Quote:
Originally Posted by bat119
Looks gouda
Do you let it age after? I've heard it's better wrapped in plastic wrap for a week or so in the fridge. One of these day's I'm going to try that
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As mentioned, the longer the better. I have vacuum sealed smoked cheese in my beer fridge that was done close to a year ago
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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02-21-2021, 01:32 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by MountainTi
As mentioned, the longer the better. I have vacuum sealed smoked cheese in my beer fridge that was done close to a year ago
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I age mine no less than 1 month before starting to eat it. I smoke enough at a time though that over a year later I still have some left in the fridge to use lol.
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02-21-2021, 02:25 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,441
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I'll have to try the briquette trick next weekend. Looks good!
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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02-21-2021, 02:40 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,458
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Besides gouda what other types do you smoke?
Old cheddar ?
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02-21-2021, 02:46 PM
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Join Date: Dec 2010
Location: Live tohunt,hunt to live
Posts: 1,175
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Quote:
Originally Posted by bat119
Besides gouda what other types do you smoke?
Old cheddar ?
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Yes old cheddar is one of my go to 2s!! The armstrong brand seems to be the best! The harder the cheese the better the results! I get my best results with cherry,apple and scored some pear wood which I have not tried!
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02-21-2021, 03:52 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by 1shotwade
Yes old cheddar is one of my go to 2s!! The armstrong brand seems to be the best! The harder the cheese the better the results! I get my best results with cherry,apple and scored some pear wood which I have not tried!
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Pecan is one of my new favorites, or pecan mixed with apple or cherry
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02-21-2021, 08:13 PM
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Join Date: Apr 2008
Posts: 5,670
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1shot that looks awesome!!
Haven't smoked some cheese in years, but I think it's time for getting back into a batch or three...
Thx for sharin!
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02-21-2021, 08:53 PM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,521
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Quote:
Originally Posted by bat119
Besides gouda what other types do you smoke?
Old cheddar ?
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Any kind you want. It all takes smoke. I do those 5 lb blocks of cheddar from Costco quite often. Improves any cheese
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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02-21-2021, 09:06 PM
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Join Date: Aug 2013
Location: The Bush
Posts: 2,803
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Quote:
Originally Posted by bat119
Besides gouda what other types do you smoke?
Old cheddar ?
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When they go on sale I buy a few of everything. Old fort, chedder, mozza, monterey JAck, jalapeno etc etc
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02-21-2021, 09:56 PM
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Join Date: Apr 2009
Location: edmonton
Posts: 3,115
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Quote:
Originally Posted by MountainTi
As mentioned, the longer the better. I have vacuum sealed smoked cheese in my beer fridge that was done close to a year ago
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I hope this is true, I have a block of applewood smoked cheddar I did almost 6 years ago. I'm hoping to get it 10 years before I open it.
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" Everything in life that I enjoy is either illegal, immoral, fattening or causes cancer!"
"The problem was this little thing called the government and laws."
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02-21-2021, 10:37 PM
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Join Date: May 2007
Location: Central Alberta
Posts: 21,399
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A friend keeps Ontario Farmer papers for me, interesting tid bits in there. Saputo is changing the names of one of it's cheeses because it was deemed offensive and racially insensitive. It followed a process developed by one Edward William Coon in 1926. Move over Uncle Ben.
Grizz
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"Indeed, no human being has yet lived under conditions which, considering the prevailing climates of the past, can be regarded as normal."
John E. Pfeiffer The Emergence of Man
written in 1969
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03-13-2021, 01:07 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,441
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We went to Costco this morning and picked up some gouda for the smoker. It looks to be the same as the OP used. I guess I don't have to remove the wax layer?
I'll cut it in 3 like the OP and use the charcoal briquette method. To age it, do you guys just vacuum seal it and keep it in the fridge?
How long do you leave it in the smoker? Maybe take half out at 2 hours and leave the other half in for 3 hours?
For pellets we have pit boss competition blend. I'll just be working outside (drinking beer) all day. So I thought it would be a good time to pull the smoker out!!
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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03-14-2021, 08:10 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
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__________________
I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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03-15-2021, 10:10 AM
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Join Date: Feb 2019
Posts: 628
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Quote:
Originally Posted by ghostguy6
I hope this is true, I have a block of applewood smoked cheddar I did almost 6 years ago. I'm hoping to get it 10 years before I open it.
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What do you expect to change/improve in the cheese from 6-10years?
I've heard of aged cheese but is there truely any improvements when talking about years in a piece of cheese? I'm not being a smart*****, I truely don't know
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03-15-2021, 11:00 AM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 25,296
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that's got me thinking...never thought about smoking cheese.
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03-15-2021, 11:10 AM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,521
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Quote:
Originally Posted by Savage Bacon
Smoked for exactly 2 hours. My last handful of wood chips flared up on me. I didn't notice because we were eating supper. So the end piece got a little soft. Oops.
I made ice cubes with the smoked water. Gonna try those in some scotch tomorrow after work.
The cheese rested on the counter for about an hour, then went into the fridge. Tomorrow or the next day I'll be vacuum sealing. Then the long wait before I try some.
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Works well but last time I did 2 hours of smoke on the water and found it pretty strong. Next time I'll try an hour
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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03-15-2021, 09:39 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,441
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Quote:
Originally Posted by MountainTi
Works well but last time I did 2 hours of smoke on the water and found it pretty strong. Next time I'll try an hour
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2 hours of smoke on the water... oh boy
Funny thing is not even 5 minutes ago I popped 2 ice cube in a glass and Holy they smelled strong. Like not good. I didn't even use them.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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03-16-2021, 09:35 AM
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Join Date: Apr 2009
Location: edmonton
Posts: 3,115
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Quote:
Originally Posted by CDNOutdoorsman
What do you expect to change/improve in the cheese from 6-10years?
I've heard of aged cheese but is there truely any improvements when talking about years in a piece of cheese? I'm not being a smart*****, I truely don't know
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I'll be honest, I have no idea. Usually I eat all the smoked cheeses within a year. I had one block go two and a half years but I really didn't notice a huge difference. Perhaps its my unsophisticated pallet. If I make the 10 year mark I will do a side by side taste test.
There are people who have been known to age cheeses 25 years so there must be something to it if they would invest that much time to it.
__________________
" Everything in life that I enjoy is either illegal, immoral, fattening or causes cancer!"
"The problem was this little thing called the government and laws."
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05-02-2021, 02:31 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,441
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Here we go again. Our last batch of smoked cheese is almost gone. I'm doing a little more this time. I'll use the same steps as before. But with cherrywood this time instead of Applewood.
Also I'm going to try smoking some water again. But this time only for a half hour.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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01-21-2023, 11:28 AM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,441
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Well here we go once again. I've been smoking bacon, cigars, and doobies. I might as well throw on a batch of cheese.
I've only smoked gouda. But today I'm also going to add some cheddar.
I got a smoke tube for Xmas so I'll be trying that out. Does anyone have experience with these?
Sent from my SM-G970W using Tapatalk
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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01-21-2023, 12:49 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,441
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On the smoker at 12:45
I can't remember how long I smoked my last batch. I think I'll aim for 2 hours. The smoke seems to be working.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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01-21-2023, 12:53 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,780
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In 2-3 weeks that’s gonna be some awesome cheese.
What breeds of cheese?
What kind of wood was used for smoke?
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There are no absolutes
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01-21-2023, 01:14 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,441
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Quote:
Originally Posted by Dick284
In 2-3 weeks that’s gonna be some awesome cheese.
What breeds of cheese?
What kind of wood was used for smoke?
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3 rows of gouda, and one row of old cheddar.
Yes that wait time is the worst. I vacuum seal it a day or two after smoking. And then the long wait before I can enjoy it.
For wood all I have is pitboss competition blend.
I'd like to eventually get a different variety for everything I'm starting to smoke. Like bacon and cheese. But for now that's what I got.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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01-21-2023, 06:05 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
Posts: 3,441
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The cheese is done. I rotated the trays as it smoked. But I should have also been rotating the pieces. It smoked more in the center than on the outside edges. The smoke tube worked really well.
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I'm not really a licensed bodyman or heavy duty mechanic. I just play one at work.
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01-23-2023, 09:43 AM
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Join Date: Sep 2010
Posts: 965
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Bacon
Looks great. Question. Are you just cold smoking with the tube I take it or is the smoker also on?
I have a smoker now for 4 months and using s lot.
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01-23-2023, 09:51 AM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,521
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Quote:
Originally Posted by Savage Bacon
Well here we go once again. I've been smoking bacon, cigars, and doobies. I might as well throw on a batch of cheese.
I've only smoked gouda. But today I'm also going to add some cheddar.
I got a smoke tube for Xmas so I'll be trying that out. Does anyone have experience with these?
Sent from my SM-G970W using Tapatalk
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Smoke tubes are the greatest things since sliced bread for smoking. I've got a 6" and a 12", good for 2 hrs and 4 hrs respectively. They smoke so cold that no longer have to wait for -20 degree weather to do a batch of cheese.
Will be doing 18ish lbs of cheese next days off, typically do 12 months supply once a year
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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01-23-2023, 09:54 AM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,521
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Quote:
Originally Posted by walker1
Bacon
Looks great. Question. Are you just cold smoking with the tube I take it or is the smoker also on?
I have a smoker now for 4 months and using s lot.
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Guessing he is just using the tube. Need to keep cheese below 90 F as that is the meting point. I prefer to smoke cheese around 70, I find if it is starting to sweat it will have more of a bitter flavour
__________________
Two reasons you may think CO2 is a pollutant
1.You weren't paying attention in grade 5
2. You're stupid
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