I cut the cheese
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- egghead
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I cut the cheese
Bought two 4 lb bricks of sharp cheddar for smoking. Cold smoked with cherry for about 1-1/2 hours.
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- OldUsedParts
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Re: I cut the cheese
Gonna be Yummy - - - LOL @ the "word smithing"
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- bsooner75
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Re: I cut the cheese
Football snacks
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- Txdragon
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Re: I cut the cheese
Good on ya, sir! All this smoked cheese, I'm gonna have to attempt it soon.
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- spacetrucker
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Re: I cut the cheese
lookin good!!
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Good Cue to ya..
Vernon
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- txsmkmstr
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Re: I cut the cheese
Looks great and I like the idea of using cherry wood.
My recent batch should be about ready - sampled a little after 2 week mellowing and could use just a bit more time.
How long do you normally "rest" your cheese????
My recent batch should be about ready - sampled a little after 2 week mellowing and could use just a bit more time.
How long do you normally "rest" your cheese????
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- egghead
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Re: I cut the cheese
I suggest 14 days.
Smoked on the 3rd and already gave one away with this message
“Do not open until the 17th”
Smoked on the 3rd and already gave one away with this message
“Do not open until the 17th”
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
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- Txdragon
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Re: I cut the cheese
egghead wrote:I suggest 14 days.
Smoked on the 3rd and already gave one away with this message
“Do not open until the 17th”
For the mellow, is it best to avoid plastic wrap? Wrap with parchment or butcher paper better?
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- egghead
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Re: I cut the cheese
I always vacuum pack and haven’t had any mellowing issues. A guy on the BGE Forum didn’t wrap well enough and his fridge smelled like his pit the next day - his bride wasn’t happy.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
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- TechieQ
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Re: I cut the cheese
That looks good. I've done cheese twice now, the most recent time with cherry. It was so good, my daughter didn't let them age and mellow before she ate it all. I should do those big blocks like you have there so maybe some will survive longer. We love sharp cheddar, but my daughter requested mozzarella too for my next cheese smoke.
How long do you leave 'em in the smoke?
How long do you leave 'em in the smoke?
Barbecue may not be the road to world peace, but it's a start.
- egghead
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Re: I cut the cheese
Your daughter has excellent taste.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
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- Txdragon
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Re: I cut the cheese
TechieQ wrote:That looks good. I've done cheese twice now, the most recent time with cherry. It was so good, my daughter didn't let them age and mellow before she ate it all. I should do those big blocks like you have there so maybe some will survive longer. We love sharp cheddar, but my daughter requested mozzarella too for my next cheese smoke.
How long do you leave 'em in the smoke?
Mozzarella will be tricky since it melts easier than cheddar. Certainly want to see this one!
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- egghead
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Re: I cut the cheese
I have used a grid sitting directly on a tray of ice when cold smoking on a hot day. That could be useful when smoking Moz.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
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- Txdragon
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Re: I cut the cheese
egghead wrote:I have used a grid sitting directly on a tray of ice when cold smoking on a hot day. That could be useful when smoking Moz.
Oh nice! That would probably help tons. Now what to smoke in? In thinking some rosemary and thyme sprigs. Something that would contribute to that Italian accent?
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- TechieQ
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Re: I cut the cheese
Yeah, I've done the ice tray trick too. Works good!
Rosemary and thyme? Hrm, I like how your mind works.
Rosemary and thyme? Hrm, I like how your mind works.
Barbecue may not be the road to world peace, but it's a start.
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