Hammer Dog (jaime59)

4GEA (Golf Equipment Aficionados)

Hosted by Hammer Dog (jaime59)

This is the successor forum to the original Golf Equipment Aficionados forum or 4GEA

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Boomslang (DaveP8)

From: Boomslang (DaveP8)

Oct-23

Luckily the weather is getting colder.  Might smoke this Sunday if it's cool enough.

Dave P

Stoneded

From: Stoneded

Oct-26

I smoked some bad cheese back in the 80's.  Never did it again.

Boomslang (DaveP8)

From: Boomslang (DaveP8)

Oct-27

If it's cold enough this coming weekend I'm smoking some Swiss.  Should have done it Sunday.  The low was a record 15º.  In October?

Dave P

Stoneded

From: Stoneded

Oct-28

I can't really eat cheese anymore, so if I did smoke some I'd just have to sit there and look at it.

Boomslang (DaveP8)

From: Boomslang (DaveP8)

Nov-9

Well, my neighbor and I finally got around to smoking some cheese yesterday over a couple of beers.  He tried the Traeger method with limited success.   Temp got up to 170 º F, which is too high.  The softer cheeses melted part way through the cookie racks.  Taste was still exceptional.  We switched over to a Pit Boss smoker for mine.  We put mine on toothpicks on a tray full of ice.  Because the smoke could hit all sides since the Swiss cheese was basically on stilts, we cut the time in half.  Barely any melting.  I'm sure the 40º temperature outside helped a lot.   I think I ate a half pound of smoked Swiss  today.  It was pretty soft yesterday, but today it was much firmer.  We wrapped our cheese in parchment paper.  Two more days and we will vacuum seal them.  I might eventually get a smoke tube.  Much easier to smoke cheese almost anywhere with lower temperatures.  Next weekend we're going to try an experiment.  I think it will work great.  We're going to put in toothpicks in the cheese the day before and then freeze it.  Then Sunday smoke them.  Am I the first to think of freezing it beforehand?  I don't know, but I think it's genius anyway.

Dave P8

In reply toRe: msg 16
Boomslang (DaveP8)

From: Boomslang (DaveP8)

Nov-12

After two days wrapped in parchment paper, we vacuum sealed all the cheese.  The parchment paper allowed the cheese to firm up.  I tried my neighbor's smoked sharp cheddar cheese.  The sharpness way overpowered the smoke flavor.  Mild or Medium would be my recommendation.  Can't wait for Sunday to smoke some more.

Dave P8

In reply toRe: msg 17
Boomslang (DaveP8)

From: Boomslang (DaveP8)

Nov-15

Neighbor is out of town, but I have my cheese prepped for when he gets back.  If I find another variety of cheese on sale, I'll pick some up as well. 

Dave P8

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