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Well...I'm all in
Sammi
Posts: 598
Inspired by recent posts, here goes my first cold smoke attempt.
Sudbury, Ontario
Comments
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That's quite a bunch of cheese you got there! I've never cold smoked and I'm interested how this plays out. Standing by....Flint, Michigan
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True cold smoke! Snow on the ground might help!
LBGE since 2014
Griffin, GA
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How long are you going to smoke it? I'm going to do a test run of this myself a little later.Greensboro, NC
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Me too!Fred19Flintstone said:That's quite a bunch of cheese you got there! I've never cold smoked and I'm interested how this plays out. Standing by....Sudbury, Ontario -
Oh I have snow, just a dusting at the moment but current temp is -5 CDaveRichardson said:True cold smoke! Snow on the ground might help!Sudbury, Ontario -
@wolfpack I plan on pulling half of it after about an hour or so, the rest after 2 hours.Sudbury, Ontario
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Dang! -5C..... You can keep that stuff!!!
LBGE since 2014
Griffin, GA
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This was last week.DaveRichardson said:True cold smoke! Snow on the ground might help!
Sudbury, Ontario -
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Man o man, love the assortment. Mozz is our favourite, never tried cream cheese yet. Someone mentioned yesterday he sliced up butter and smoked em 3 or 4 hours.canuckland
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So 10lbs. Of cheese tuned into this. Half pulled @ 2 hours and the rest @ 3 1/2 hours. It's all vac packed and refrigerated. The only taste testing was on the butter and it was great. Finally moved out from that rock I was living under.
I added some Port to a couple pieces prior to vacuum sealing and may have put some Shiraz in with a few others. Time will tell on the end result. Can't wait.
The mini ran flawlessly @ 300 with occasional additions of Cherry chips for smoke.
Had to through something on the small to pass the time. Smoked hocks the appie of choice.Sudbury, Ontario -
Your gonna love it. Nice set upLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Do you freeze these cheeses when done or can you just refrigerate them?Louisianian by birth, Louisianian by death. Austinite for now...
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Just in the fridge for me. I can't see them making it through the holiday season.You can freeze cheese but the consistency may change a little. Harder to slice and crumbles.Sudbury, Ontario
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That cheese will need to rest for at least 2 weeks to rest.
LBGE since 2014
Griffin, GA
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What did you use for the smoke source? I see you referenced cherry chips - is that it?
Thanks!
Manning our FOB in occupied Northern Virginia... -
@ChelnerulThe mini was the source, and a mix of lump and cherry wood chips. The mini ran @ about 300 with good smoke. It was roughly -5 C all day so the temp in the large never got above 50 F.Sudbury, Ontario
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