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edited August 2012
I smoked some cheese tonight using the method in the Naked Whiz website. It doesn't taste very good right after it's finished. I placed it in a ziplock bag and put it in the fridge. Will the flavor improve after a couple days?
I usually chill 24 hours after the cook. It settles in. I use the Southern Living BBQ Cookbook recipe and it works well.
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Thank you. Can that recipe be found online, or do you have to have the book?
Leave it in the refrigerator for a few days and it'll be fine. I refrigerate mine overnight, then vacuum seal it for a few days. What kind of wood did you use?
I always let mine set in the frisge for a week. It takes a while for that smoke flavor to penetrate that cheese. Compare the structure of the cheese to that of meat and should make sense why.
I used apple. Is there a different wood you would recommend?
Thanks all for your help.
the longer it sits, the milder it gets. When sampling, ya need to slice couple slices as end cap has more surface area, thus more smoke. I typically smoke with pecan under. Cold smoking is easier to do in the winter, colder outside temps let you manage cold smoke temps easier.
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