Smoked cheese

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Using my SF to cold smoke some cheese. 55 degrees F inside the grill. Bought one of those smoker tubes from Lowe’s. That sucker puts out a ton of smoke.
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EX6, 2, 22” kettles, and a e310 gasser
Months? I thought it was two to four weeks!? Well that sucks.
 
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EX6, 2, 22” kettles, and a e310 gasser
Yeah, now I’m reading you don’t even need to refrigerate it after vac sealing it...,
 
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EX6, 2, 22” kettles, and a e310 gasser
My plan is to wrap them in butcher paper overnight, then take the paper off and vac seal them for at least two weeks. In the fridge.
 

AHoneyman

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I have to fight to stop people from eating them immediately. I don't mind them either.
 
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EX6, 2, 22” kettles, and a e310 gasser
Ok seal in vac sealed bags at least two weeks til munchies... I did Monterey Jack, Pepper Jack, and two Cheddars.
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My plan is to wrap them in butcher paper overnight, then take the paper off and vac seal them for at least two weeks. In the fridge.
That's what I do, cold smoked a couple of kg's of cheddar on Thursday in my cold smoking cabinet, vac packed on Saturday. I use the mazes with wood dust for 2-3 hours as found the tubes and pellets bang out a bit to much smoke for my own personal tastes than the wispy smoke of the dust and mazes. But whatever method the smoke should settle down within a couple of weeks of packing and be good for eating.

Mozarella (bit more involved) smokes really well also, and tastes great on pizza.
 
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EX6, 2, 22” kettles, and a e310 gasser
I just took them off wrapped in a paper towel for a few minutes then vac packed em. I read all kinds of different methods. No fridge, wrap in butcher paper in fridge, overnight. And yes that tube put out a ton of smoke.
 

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If you get good smoke on them, the smoke will inhibit microbial growth for a while. I still age mine in the fridge wrapped in a paper towel and placed in a Ziplock. Make sure that you turn them to get all sides smoked.
 
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EX6, 2, 22” kettles, and a e310 gasser
I turned them over 3 times, once an hour. Even though they were on an open wire rack. So I’m thinking they where even.
 

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I vacuum seal my smoked cheese as soon as I take it off the smoker. I've eaten cheese over a year old that I've found in my fridge that after opening and getting to room temp tasting great
 

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