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OP
Campfire Regular
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I've got a couple of pieces of cheese I want to smoke when I have the smoker fired up for the ham and turkey. How long? Any tips?
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Joined: Apr 2019
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Campfire Tracker
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Campfire Tracker
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It picks up smoke really fast, plus it melts. 150F for 45 min is plenty when I’ve done it.
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Joined: Feb 2002
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Campfire Ranger
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Campfire Ranger
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Joined: May 2001
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Campfire Ranger
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Campfire Ranger
Joined: May 2001
Posts: 18,354 Likes: 2 |
I have some cheddar I need to put in the smoker. I just have a Big Chief and do it on a cold morning. Only a pan, maybe two. Alder or fruit wood. I have it smoking before I put the cheese in. I keep the top open about two inches.
Bag it up and let it sit in the fridge for a day or two before trying it. Kinda acrid at first.
Carpe' Scrotum
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Joined: Jan 2009
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Campfire Regular
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Campfire Regular
Joined: Jan 2009
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I use a amazing smoker tube filled with peach or cherry pellets in my smoker to smoke cheese. I light the pellets and let the smoker get full of smoke and coming out of the stack good. I then add the cheese and leave in the smoke for 4-5 hours.
I then pull the cheese and place it in a zip-lock bag for a week before eating. When it 1st comes from the smoker it has a really strong smoke flavor almost to much but after a week in the zip-lock bag in the refrigerator it will mellow out.
We like Sharp Cheddar and Pepper Jack the best.
A gun in the hand is worth more than the entire police force on the phone.
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Joined: Feb 2013
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Campfire Tracker
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Campfire Tracker
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I use a amazing smoker tube filled with peach or cherry pellets in my smoker to smoke cheese. I light the pellets and let the smoker get full of smoke and coming out of the stack good. I then add the cheese and leave in the smoke for 4-5 hours.
I then pull the cheese and place it in a zip-lock bag for a week before eating. When it 1st comes from the smoker it has a really strong smoke flavor almost to much but after a week in the zip-lock bag in the refrigerator it will mellow out.
We like Sharp Cheddar and Pepper Jack the best. This is exactly what I do. Cold smoke, and aging.
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Joined: Aug 2015
Posts: 870
Campfire Regular
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OP
Campfire Regular
Joined: Aug 2015
Posts: 870 |
Thinking Colby Jack and pepper jack. Thinking about smoking it in the warming cabinet part of my Lang smoker.
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Joined: Jan 2004
Posts: 11,426 Likes: 3
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2004
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Cold, indirect smoke only. Heat will melt the fat.
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Joined: Feb 2001
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Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,688 Likes: 4 |
Costco cheddar blocks cut into about 8" butter-stick size pieces, thin cold smoke run through a filter for 10 hours or so and aged...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Aug 2003
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Campfire Outfitter
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Campfire Outfitter
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I tried smoking cheese, but it kept going out.
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Joined: Dec 2010
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Campfire Tracker
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Campfire Tracker
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Cold, indirect smoke only. Heat will melt the fat. I cold smoke, 55-60 degrees for 5 hours. Vacumn seal and toss in the fridge for 30 days.
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Joined: Feb 2002
Posts: 18,668 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
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Cold, indirect smoke only. Heat will melt the fat. I cold smoke, 55-60 degrees for 5 hours. Vacumn seal and toss in the fridge for 30 days. that's thinkin ahead
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Joined: Aug 2002
Posts: 5,761
Campfire Tracker
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Campfire Tracker
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Vacuum seal for at least two weeks or it will taste like you've licked an ashtray!!
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Dec 2010
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Vacuum seal for at least two weeks or it will taste like you've licked an ashtray!!
Had a friend call, said he smoked some cheese and it was like licking an ashtray. Told him about vac sealing and in the fridge 30 days. Said he threw it away the day before. LOL
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