More smoked cheese

Bought some good white cheddar today to smoke tomorrow along with some peanuts. Will lightly coat the peanuts with a 50/50 mix of Worcestershire & water. Will marinate the cheese for 15 minutes in a decent bourbon. What do I do with the bourbon after the cheese is marinated? Would there be too much residue to pour over ice and then... well, use?

garmp wrote:
Holy Cow!!! magnus, you did it again. Jim Beam marinate. Gotta try that!
I have a couple of Amazen tubes I use, but my preferred method is a soup can with holes along one side, 20 or so, a hinged open end with a cheap pencil soldering iron from Harbor Freight. Fill the can with Alder chips, insert the soldering iron and let it smoke for about and hour or so. I generally refill the can, or in my case, use a second can full of chips and continue to cold smoke, depending on the amount of cheese.
Marinade! WOW!!

The can idea is great. Marinated cheese can be done with your favorite liqueur too.

Holy Cow!!! magnus, you did it again. Jim Beam marinate. Gotta try that!
I have a couple of Amazen tubes I use, but my preferred method is a soup can with holes along one side, 20 or so, a hinged open end with a cheap pencil soldering iron from Harbor Freight. Fill the can with Alder chips, insert the soldering iron and let it smoke for about and hour or so. I generally refill the can, or in my case, use a second can full of chips and continue to cold smoke, depending on the amount of cheese.
Marinade! WOW!!

Super_Dave wrote:

I use an Amazen tube with no other heat. You don’t want your box temp to get over about 80 degrees. Before I bought my tube, I use to put pans filled with ice under the rack of cheese. My smoke time is 3 hours and my rest time is usually a minimum of 10 days.

I have a 12" Amazen tube that works great for us. I've used it with my grill box (no heat) to make smoked cheese and it works well. You're our inspiration for the smoked cheese gambit, Dave. :C

I've been getting white cheddar and marinating it in Jim Beam bourbon for 15 minutes before serving. Comes out nice. It might be good on smoked cheese too. I'll have to try that.

Tillamook makes wonderful cheeses.

I think starting with good cheese is an important factor. On sale grocery store brand cheese has proven to disappoint. I buy my 5 pound blocks at Costco and go with the Tillamook brand.

Where do yo get your cheese?

I might try to do some this summer. We stay in Ohio Amish country a few months.

Great cheeses for under $3 a pound.

My DWs Uncle in TX was a master smoker. He made a smoke cooler out of metal dryer vent and plumbed it through a water tank he added ice to.

He cold smoked cheese, fish, mushrooms, all kinds of stuff.

i don't care that its 6:07 in the morning. i would ravage that rate now.

Rolling Condo wrote:
What temperature do you smoke at?

I use an Amazen tube with no other heat. You don’t want your box temp to get over about 80 degrees. Before I bought my tube, I use to put pans filled with ice under the rack of cheese. My smoke time is 3 hours and my rest time is usually a minimum of 10 days.

What temperature do you smoke at?