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Open Roads Forum  >  Camp Cooks and Connoisseurs

 > More smoked cheese

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Super_Dave

Harrisville, UT

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Posted: 02/08/19 06:05pm Link  |  Quote  |  Print  |  Notify Moderator

With morning temperatures at a balmy 16 degrees it seemed like a perfect morning for a cheese smoke, plus, my stash is getting low. 10 pounds of medium cheddar and 4 pounds of Swiss.

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nineoaks2004

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Posted: 02/08/19 08:32pm Link  |  Quote  |  Print  |  Notify Moderator

Makes me hungry just looking, Good Luck and happy camping,


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BobsYourUncle

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Posted: 02/08/19 09:04pm Link  |  Quote  |  Print  |  Notify Moderator

I think you better send a couple blocks of each over to me for analysis...

Extensive testing, quality control..., you know, that kind of thing!
[emoticon]

Looks good! I'm a total cheesehound!


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Rolling Condo

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Posted: 02/08/19 09:15pm Link  |  Quote  |  Print  |  Notify Moderator

What temperature do you smoke at?


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Super_Dave

Harrisville, UT

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Posted: 02/08/19 09:23pm Link  |  Quote  |  Print  |  Notify Moderator

Rolling Condo wrote:

What temperature do you smoke at?

I use an Amazen tube with no other heat. You don’t want your box temp to get over about 80 degrees. Before I bought my tube, I use to put pans filled with ice under the rack of cheese. My smoke time is 3 hours and my rest time is usually a minimum of 10 days.

Jebby14

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Posted: 02/09/19 04:08am Link  |  Quote  |  Print  |  Notify Moderator

i don't care that its 6:07 in the morning. i would ravage that rate now.


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Big Katuna

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Posted: 02/09/19 10:51am Link  |  Quote  |  Print  |  Notify Moderator

Where do yo get your cheese?

I might try to do some this summer. We stay in Ohio Amish country a few months.

Great cheeses for under $3 a pound.

My DWs Uncle in TX was a master smoker. He made a smoke cooler out of metal dryer vent and plumbed it through a water tank he added ice to.

He cold smoked cheese, fish, mushrooms, all kinds of stuff.


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Super_Dave

Harrisville, UT

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Posted: 02/09/19 11:37am Link  |  Quote  |  Print  |  Notify Moderator

I think starting with good cheese is an important factor. On sale grocery store brand cheese has proven to disappoint. I buy my 5 pound blocks at Costco and go with the Tillamook brand.

Big Katuna

Deland, FL

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Posted: 02/09/19 11:57am Link  |  Quote  |  Print  |  Notify Moderator

Tillamook makes wonderful cheeses.

magnusfide

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Posted: 02/10/19 08:08am Link  |  Quote  |  Print  |  Notify Moderator

Super_Dave wrote:


I use an Amazen tube with no other heat. You don’t want your box temp to get over about 80 degrees. Before I bought my tube, I use to put pans filled with ice under the rack of cheese. My smoke time is 3 hours and my rest time is usually a minimum of 10 days.
I have a 12" Amazen tube that works great for us. I've used it with my grill box (no heat) to make smoked cheese and it works well. You're our inspiration for the smoked cheese gambit, Dave. [emoticon]

I've been getting white cheddar and marinating it in Jim Beam bourbon for 15 minutes before serving. Comes out nice. It might be good on smoked cheese too. I'll have to try that.

* This post was edited 02/10/19 08:23am by magnusfide *


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