Cold Smoked Cheese
I was down to my last packet of smoked cheese in the fridge, so it was time to do another batch. It's been cold enough and I finally had the time to do it. I buy the cheapest cheddar I can find fro...
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garmp wrote:
I also use Cabot Seriously Sharp. I also have two smoke tubes with the pellets, but I much prefer a different method of cold smoking. The pellets & smoke tube tends to leave a metallic taste in my opinion. So I use wood chips in my home made contraption. I use a Campbells soup can with the top removed & a 1/2" hole near the bottom on a side. Insert a cheap Harbor Freight pencil soldering iron (about $5.00) & fill the can with alder or pecan or apple chips and plug'er in. Don't use anything harsh like hickory or mesquite. I place my cheese on the warming rack on my gas grill & rotate position after about a good hour of smoke. Can of chips generally last a good 2 hours.
Best yet!
Good idea for a way to use chips. I also go about an hour to an hour and a half. I find that any more and the cheese gets too smokey. But then, my wife likes some things to taste like the inside of a chimney!
