|
Post by w8n4dave on Apr 20, 2012 12:05:20 GMT -5
I just bought me a lil cold smoker thingy I will take pics soon and post as I go along ... gunna be smoking me some cheese yes I am
|
|
|
Post by w8n4dave on Apr 20, 2012 15:33:57 GMT -5
my cold smoker I got two small bags of wood chips also
|
|
|
Post by bluelacedredhead on Apr 20, 2012 22:12:07 GMT -5
So how does a cold smoker work?
|
|
|
Post by w8n4dave on Apr 22, 2012 14:20:13 GMT -5
You fill it with either pellets or saw dust ... Of hickory, apple or your fave smoked flavor ... you light one end .. make sure it is smoking .... put it in either a grill or I used our hot smoker set it at the bottom set my cheese on a rack closed the top and let it smoke for 4 hrs. I took the cheese out, I used our seal a meal and sealed it .. then w8 2 weeks let that smoke soak in You can also put it in a ziplock ... But we used the seal a meal ... It doesn't get hot so no melting the cheese .... Look I guess it won't get the color like at the store (they use a spray) but the taste is supposed to be amazing My camera ran outta battery or I would of taken more pics I will take some pics of the cheese in the packages ... I did Gouda , Swiss, Mozzarella , Muenster , chedder ...
|
|
|
Post by Train on Apr 23, 2012 8:14:58 GMT -5
Ya Wendy
That is a nice assortment you display. is that Gouda, Mozzarella, Munster Baby Swiss and Cheddar? Just a guess. I hope you really love all cheese smoked. There may be other products you can cold smoke. I would encourage you to explore. Interesting thread. Train
|
|
|
Post by w8n4dave on Apr 24, 2012 1:10:17 GMT -5
Good guesses there train yup Other products as in Salmon ?? yup Thought of that also just have to have some Salmon first .. I do love smoked cheese love it in every way I found this lil contraption to be very very easy to use I love it!!!
|
|
|
Post by wicker762 on May 1, 2012 19:38:22 GMT -5
I love cold smoked cheese!
We smoke just about every kind of cheese with every kind of wood. Grape vines and cherry wood are a few of my favorite. I've got plans drawn up to make my own custom cheese smoker but I've been far to lazy of late to get the project rolling. I think You might have just inspired me.
|
|
|
Post by capebuff on May 1, 2012 21:32:16 GMT -5
w8n,
i use 2 smokers , one i use strictly for anything that comes out of the water the other everything else.
at 1st it's not bad but after a while of smoking fish and shellfish your smoker might begin to impart a fishy taste to your meats and cheeses.
maybe if you clean your smoker completely after using seafood you might be able to avoid this.
just a heads up. smokers are hard to clean, but a steamer might be your best bet. i only clean each of mine once a season. smoke hangs betta with a buildup of residue.
|
|