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Smokin Cheese / Olives and more (pic heavy)

Always SmokinAlways Smokin Posts: 111
edited November -1 in EggHead Forum
Getting some things ready. A few types of local cheese smoked in the sauce can with the soldering iron.
Used some local oraganic fruit wood. Oh yea the olives to, stuff them with cheese. later ill post some Casino ABT's and the shreaded tenderloin for the steak pizza on Sunday.
Can and soldering iron set up.
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Looking good.IMG_6571.jpg
lil cold outside
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Cheese and olives on for 1/2 hour ,then let rest outside for about 1/2 hour the vac sealed for a few days.
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Finished
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Here is some Bacon from last week. Best bacon yet, cold smoked this time around.
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Comments

  • stikestike Posts: 15,597
    looks great. how did you do the olives?

    i prefer cold smoking the bacon too, but it takes a loooooong time to pick up decent color, i think.
    ed egli avea del cul fatto trombetta -Dante
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  • Olives smoke for about 1/2 hour, then let cool and stuff with cheese. The bacon smokes for about 2 hours.
    The can puts out alot of smoke. I cured the bacon with Mortons quick cure, kosher salt , brown sugar, maple syrup, herbs d provence and bay leaves. After a Week of curing in the fridge I rinsed the bellies in cold water. next they dryed out in the fridge on racks for 2 days. then cold smoked for about 2 hours with apple wood. Oh then freeze before you slice it works better for me. Use a Real slicer the cheap ones do not work,
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  • 100 posts ..Im smokin now
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  • stikestike Posts: 15,597
    oh, i'm there already, mang... :)
    13_Savory_Bacon_Hot-Smoked.jpg

    14_Sweet_Bacon_Sliced.jpg

    15_Final_Packaged_Cured_Meats.jpg
    ed egli avea del cul fatto trombetta -Dante
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  • Nice! Wish I could taste some of that cheese!

    Keep on posting, you will have 1,000 before you know it.
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