my new to me, redneck smoker

Sausage making and curing meats.

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spacetrucker
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my new to me, redneck smoker

Postby spacetrucker » Sun Jan 19, 2014 6:45 pm

seems to do a good job with cheese, using the A-Maze-n pellet smokers for the smoke.
now to make some sausage :P
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Re: my new to me, redneck smoker

Postby Boots » Sun Jan 19, 2014 7:04 pm

Results?
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Re: my new to me, redneck smoker

Postby spacetrucker » Sun Jan 19, 2014 7:45 pm

I smoked that cheese for an hour and a half, the temperature stayed low, 70 degrees or so; Smoked cheese must be allowed to stabilize after being smoked, for 3 weeks or better, freshly smoked cheese tastes like it was in a brush fire, and 3 to 6 weeks later the taste mellows and it tastes great, right now, this cheese has that "brush fire" taste, it will probably be great, it sure did get a good color and the oils were beginning to extrude as well, which in my past experience has been a good indictor :pig:
previous successful attempts have been a hot smoker that had a pan of ice added to aid in temperature control having this cabinet removes the need for the ice. I am contemplating insulating the cabinet to hopefully help during the summer time, but will most likely still have to use the ice for temperature control due to the warm summers we have. :D
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Re: my new to me, redneck smoker

Postby jerodpb » Sun Jan 19, 2014 10:08 pm

That is pretty cool. The wife LOVES Cheese on EVERYTHANG!!!!

Bought her an electric grater/slicer...within an hour we had many many pounds of freshly grated cheese in the fridge
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Re: my new to me, redneck smoker

Postby spacetrucker » Sun Jan 19, 2014 10:48 pm

smoked cheese makes great nachos and enchiladas, the smoke gives a taste that is difficult to pick up at first bite 8)
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Re: my new to me, redneck smoker

Postby ChileFarmer » Mon Jan 20, 2014 10:52 am

Have never smoked any cheese, have eaten only store bought. Didn't like it much. I am sure the homemade is much better. What kind of smoke did you use? Really like your smoker, gonna be a good one. CF :D
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Re: my new to me, redneck smoker

Postby buzz » Mon Jan 20, 2014 11:10 am

after smoking do you vacuum seal it for the 6wks. ?
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Re: my new to me, redneck smoker

Postby spacetrucker » Mon Jan 20, 2014 5:21 pm

after smoking I only wrap in saran wrap, being careful not to touch the cheese with fingers as bacteria will only grow in time, I have cheese in the fridge that is over four months old and gets better with passage of time still no mold. I have read of people covering with oil then wax to preserve it. Vac- pac is another method, just seems to work fine with saran so I go that route.
ChileFarmer wrote:Have never smoked any cheese, have eaten only store bought. Didn't like it much. I am sure the homemade is much better. What kind of smoke did you use? Really like your smoker, gonna be a good one. CF :D

I have used various types of wood, apple, pecan, hickory and mesquite. The time in the smoke varies due to the type of wood, apple and the fruit woods are not intense so the cheese can stay in the smoke longer with out getting too much smoke, really does not matter so much because over smoked cheese mellows with passage of time. I have found it must be allowed to "mature" or "ripen" and this can take anywhere from 1 to 6 weeks, the way I tell is by sampling :pig:
on this run I did some cojack (Colby Monterrey/Jack) that is the white and yellow mixed; some Monterrey/Jack the white and some sharp cheddar the yellow. It also makes great gifts but be sure and let it ripen or the recipients may not like it. :mrgreen:
If you smoke some and don't like it, just let it sit for a few weeks and sample it again it will surprise you at the difference time makes. Provolone, mozzarella, and Havarti are great smoked as well, nothing like a pizza with smoked cheese!
mac and cheese with smoked cheese is killer :cheers:
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Re: my new to me, redneck smoker

Postby sancho » Mon Jan 20, 2014 10:13 pm

Man, that looks great. I've been interested in smoking cheeses for a while. My smoker will go low, so I might pick ya for some tips.
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Re: my new to me, redneck smoker

Postby spacetrucker » Wed Jan 22, 2014 8:51 pm

I will help anyone I can the big key to smoking cheese is to keep it below 70 degrees, lower is better, so during the summer I put a pan of ice close to the cheese and use a remote thermometer, I am hoping this summer to use the pan of ice above the cheese, may use one over and one under all of my methods are trial and error, now that I have an actual cold smoker of sorts(for you that don't know it is an old radio cabinet) it gives me something to work with, will probably look at insulating it down the road.
Sancho let know what I can do to help you?
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Re: my new to me, redneck smoker

Postby Txdragon » Fri Jan 24, 2014 7:43 am

That does it, I want a grilled cheese sandwich now!!
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Re: my new to me, redneck smoker

Postby spacetrucker » Sat Jan 25, 2014 9:52 am

Txdragon wrote:That does it, I want a grilled cheese sandwich now!!

did you want smoke on that? :mrgreen:
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Re: my new to me, redneck smoker

Postby k9paws » Sun Jan 26, 2014 5:39 am

Nice smoker. We eat a lot of smoked cheese. I use the A-MAZE-N-Smoker and have tired various types of wood. The A-MAZE-N-Smoker uses either pellets or saw dust and most of the time their is little heat from it. Except last night when I smoked some in my Akorn Kooker and did not put the diffuser in. To much direct heat and the cheese started to melt a little. Should still be good, I smoked it with oak, oregano, rosemary and thyme favored pellets. Also smoked some in my big smoker using maple pellets.
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Re: my new to me, redneck smoker

Postby spacetrucker » Sun Jan 26, 2014 10:03 am

k9paws wrote:Nice smoker. We eat a lot of smoked cheese. I use the A-MAZE-N-Smoker and have tired various types of wood. The A-MAZE-N-Smoker uses either pellets or saw dust and most of the time their is little heat from it. Except last night when I smoked some in my Akorn Kooker and did not put the diffuser in. To much direct heat and the cheese started to melt a little. Should still be good, I smoked it with oak, oregano, rosemary and thyme favored pellets. Also smoked some in my big smoker using maple pellets.

OK ya got me... thought I had heard of most combinations.... The rosemary, thyme, and oregano, did you add the spices to the oak pellets and then light it up? or did you get the special made pellets somewhere, that intrigues me? please tell me more? I like the idea...
thanks
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Re: my new to me, redneck smoker

Postby Txdragon » Sat Feb 01, 2014 6:12 pm

spacetrucker wrote:
Txdragon wrote:That does it, I want a grilled cheese sandwich now!!

did you want smoke on that? :mrgreen:

Is there really any other way?!
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