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Smoked Cheese
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Onegrecook
Posts: 121
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?
Comments
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I usually chill 24 hours after the cook. It settles in. I use the Southern Living BBQ Cookbook recipe and it works well.Owner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
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Thank you. Can that recipe be found online, or do you have to have the book?
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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?
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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.
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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.twww.ceramicgrillstore.com ACGP, Inc.
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