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Smoke Cheese
Awhile ago there was a discussion on smoking cheese. I was very interested. I have an old Weber Kettle grill,I have had since the late 70's. One of the videos I found showed how to cold smoke cheese ib a Weber. I did it and here is the result. It tastes great.I have a recipe for making sausage and I made some the other day so now I am going to smoke that today
P1060859.jpg
Happy TRAils/NSD
Paul
2012 RT L
AMA 25 years Life Member
TRA
PGR
Rhino Riders Plate #83
Venturers #78
TOI
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Originally Posted by pegasus1300
Awhile ago there was a discussion on smoking cheese. I was very interested. I have an old Weber Kettle grill,I have had since the late 70's. One of the videos I found showed how to cold smoke cheese ib a Weber. I did it and here is the result. It tastes great.I have a recipe for making sausage and I made some the other day so now I am going to smoke that today
P1060859.jpg
So, now when someone asks me 'what the heck is THAT guy smokin', I can tell them 'cheese and sausage'
2014 RTL Platinum
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Looks great and must taste really good. Sounds like you will be having a cheese and sausage extravaganza....
2012 RS sm5 , 998cc V-Twin 106hp DIY brake and park brake Classic Black
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Customer Support
I’ve never heard of cold smoking. Going to have to look that up. The cheese looks like a brick but the color is great and I want to eat it.
2015 Pearl White RTL
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Originally Posted by LeftCoast
I’ve never heard of cold smoking. Going to have to look that up. The cheese looks like a brick but the color is great and I want to eat it.
Cold smoking is when you keep the temp under 100*. This is necessary to keep from melting the cheese. I had to move the sausage inside to the wife's oven. I got about 2 hours of smoke on it but it started to rain and I couldn't keep the fire hot enough to smoke and cook the sausage. So it has some smoke but I am cooking it in the oven.
Happy TRAils/NSD
Paul
2012 RT L
AMA 25 years Life Member
TRA
PGR
Rhino Riders Plate #83
Venturers #78
TOI
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I have a recipe for pickled egg that I really like. I think I will smoke the next batch that I make.
Happy TRAils/NSD
Paul
2012 RT L
AMA 25 years Life Member
TRA
PGR
Rhino Riders Plate #83
Venturers #78
TOI
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Customer Support
Originally Posted by pegasus1300
Cold smoking is when you keep the temp under 100*. This is necessary to keep from melting the cheese. I had to move the sausage inside to the wife's oven. I got about 2 hours of smoke on it but it started to rain and I couldn't keep the fire hot enough to smoke and cook the sausage. So it has some smoke but I am cooking it in the oven.
I wonder if I can make it to your place in time for dinner
2015 Pearl White RTL
Baja Ron Sway Bar
Russell Day Long Seat
Strobe Brake Light
Mirror Mount Turn Signal Indicator
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Very Active Member
Happy TRAils/NSD
Paul
2012 RT L
AMA 25 years Life Member
TRA
PGR
Rhino Riders Plate #83
Venturers #78
TOI
-
Customer Support
Originally Posted by pegasus1300
If you start now you should make it by dinner tomorrow. Watch out for the snow. It is snowing here right now.
Lol, enjoy. I think I’ll just stay on my couch and watch it rain
2015 Pearl White RTL
Baja Ron Sway Bar
Russell Day Long Seat
Strobe Brake Light
Mirror Mount Turn Signal Indicator
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I cold smoke around 50# of cheese every year. I do some in spring as soon as the temps will be above freezing, then some late spring if I can keep pit temps lower than 80*. Again in the fall.
I cold smoke eggs, butter, fish, ECT.
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Originally Posted by pegasus1300
Awhile ago there was a discussion on smoking cheese. I was very interested. I have an old Weber Kettle grill,I have had since the late 70's. One of the videos I found showed how to cold smoke cheese ib a Weber. I did it and here is the result. It tastes great.I have a recipe for making sausage and I made some the other day so now I am going to smoke that today
P1060859.jpg
Do i all the time, i use a Weber and a smoking tube for cold smoke
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