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Just a little too warm to cold smoke
Langner91
Posts: 2,120
in Appetizers
Decided to start my cold smoking routine this morning. It was 41, and I should have known better, but I did it anyway.
I picked up a piece of gouda and I wanted to try smoking Gruyere, which is a first for me. I only sacrificed a small piece to try.
Got the A-Maze-N tube going with some Traeger pellets that were gifted to me by a fellow egghead. I let the smoke clear a little before adding the cheese.
Perfect smoke. 2 hours later, I realized it was just a little too warm!
Oh well. I will let it mellow out for two weeks in the refrigerator, and grate it for eggs or put it in meatloaf. It isn't pretty, but I am sure it will taste just fine. I am looking forward to trying the gruyere. Next time, I will either put the cheese in a water pan with ice, or wait until it is colder outside. The Mini-Max is just too short when it is above freezing.
I picked up a piece of gouda and I wanted to try smoking Gruyere, which is a first for me. I only sacrificed a small piece to try.
Got the A-Maze-N tube going with some Traeger pellets that were gifted to me by a fellow egghead. I let the smoke clear a little before adding the cheese.
Perfect smoke. 2 hours later, I realized it was just a little too warm!
Oh well. I will let it mellow out for two weeks in the refrigerator, and grate it for eggs or put it in meatloaf. It isn't pretty, but I am sure it will taste just fine. I am looking forward to trying the gruyere. Next time, I will either put the cheese in a water pan with ice, or wait until it is colder outside. The Mini-Max is just too short when it is above freezing.
Clinton, Iowa
Comments
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Love gruyere. Try it on a grilled cheese sandwich sometime if you haven't. I like to mix it in with some sharp cheddar."I've made a note never to piss you two off." - Stike
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