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Curing Smoked Cheese

TXTrikerTXTriker Posts: 1,177
edited November -1 in EggHead Forum
I didn't want to hi-jack Patty's question so I'm asking here.

It's my understanding I don't want to cure my smoked cheese in my home refrigerator. Is this true? Is there an alternative if we don't have an extra refrigerator?
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Comments

  • cookn bikercookn biker Posts: 13,272
    By cure, you mean letting them rest and mellow? I do that in the main fridge. I've never understood why some think it imparts smoke on stuff in the fridge.
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  • First time i placed the freshly smoked cheese in regular Ziploc bags -- and the whole fridge and food tasted like smoke!
    Next few times I wrapped the cheeses in plastic wrap and then Ziplock -- much better
    Then discovered the Ziplock Vacuum BAgs -- Eurika!
    Like them because you can reseal/revacuum B)

    Only have 1 fridge :)

    Have 3 kinds smoking right now :woohoo:
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  • cookn bikercookn biker Posts: 13,272
    You're right about proper packaging Kari. I usually do seran and ziplock.
    I think I'll do a batch this weekend.
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  • Ray, did u see Ripnem's pic post on the exploding potato? -- was in the discussion we had B)
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  • PattyOPattyO Posts: 882
    Assess, what a guy.
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  • TXTrikerTXTriker Posts: 1,177
    No, I couldn't find it. I did a search on exploding potatoes, on Ripnem's name, and then scanned the whole day back to yesterday. Any hints where it is hiding from me? :)
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  • TXTrikerTXTriker Posts: 1,177
    :ermm:

    I wasn't sure which of these looked confused.
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  • TXTrikerTXTriker Posts: 1,177
    The reason I ask, I kind of like sleeping in the house. I don't think the refrig smelling like smoke and then everything in it smelling like smoke would go over too well.
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  • cookn bikercookn biker Posts: 13,272
    I think that packaging it well is the key Ray.
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  • TXTrikerTXTriker Posts: 1,177
    Thank you Molly.
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  • RipnemRipnem Posts: 5,511
    :laugh:

    Blownspud.jpg
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  • TXTrikerTXTriker Posts: 1,177
    Adam, please explain this. The only time I ever pierce a potatoe is in the micro. Susie probably does in the oven too but those oven baked are rare to never. I've never had this experience. All you need is butter! Temp?
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  • RipnemRipnem Posts: 5,511
    I learned here that a spud is done at 200-210. Regarding when to poke them, I'd say anytime you cook one. You can get a spud with a skin tight enough to build up enough pressure to burst, in a micro, an oven or an egg. Unless your boiling them. I'm also guessing that it was a bit overcooked.

    No real loss, just stuffed as much as I could back in and served it to my son. :P

    Cool thing is my dog and I got to hear it happen. We went :huh:
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  • TXTrikerTXTriker Posts: 1,177
    :laugh:
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  • I'm in the same park as Molly and Kari...
    Wrap it, stick it in a freezer Zip-Lock...No problems mate!!
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