Another smoked cheese post

[Nate]

Following LightningBoldtz lead, I got up early while it's still somewhat cool to smoke a little cheese. Just some pepper jack and a chunk of sharp chedder.

[jd]

@Nte what kind of temps were you getting? Were you using a A maze N pellet smoker? Thanks

[Nate]

@Nte what kind of temps were you getting? Were you using a A maze N pellet smoker? Thanks

Yep, it's an a-maze-n pellet smoker. The temp crept up to 90 degrees so I put some ice in a tin, set the cheese on that and put the smoker under the tin. Temp is holding at 75 degrees.

[jd]

@Nate, thank you

[austin87]

My pellet AMNPS is in the mail. I have 8lbs of bacon curing in the fridge and cheese will be test runs #1 and #2!

[Nate]

@austin87 I also have 6# of bacon curing in the fridge. I'm gonna cold smoke that 10-12 hours.

[Nate]

All done. Bagged and tagged and in the fridge.

[austin87]

@Nate did you do brine or dry cure? I did a dry cure and cut the belly in half and did 2.5% salt, 1.5% brown sugar, cure #1 at just under 1g/lb (120 ppm nitrite - I went 156 ppm on my Canadian bacon) with ground black pepper on each one before the cure was applied. One had just that, the other had bay leaves and garlic powder added.

My plan is to start when the sun goes down and smoke over night to keep cool. I'm pretty excited.

[Nate]

@austin87 I used a dry rub. 1TSP MTQ/lb & brown sugar. After the cure and drying time, I'm thinking about putting sugar and cinnamon then low temp smoke.

[austin87]

Ooh cinnamon... I like it. I wouldn't do it on all of my bacon but let me know how it goes. A little cinnamon in the right place is a huge plus but it's not a go to flavor for me. Let me know how it goes

[wrehfield]

@Nate, how long did you smoke the cheese? Thank you.

[Nate]

@Nate, how long did you smoke the cheese? Thank you.

4 hrs

[WNC]

Keep posting cold smokes please! I think I'm convincing my wife on the cold smoker! Looks awesome

[SmokenJoe]

That looks great  ...  smoked cheese  ...  who could ask for anything more.  I ordered an A-Maze-N yesterday.  Just gotta get in on the fun.                        SJ

[austin87]

@Nate I just pulled some cheddar and pepper jack off myself. I've read that the smoke can be a little harsh so it's best to let it hang out in the vac bag and mellow for a week. Have you tried it yet or what's your plan on how long to let it mellow?