[ARCHIVED THREAD] - Cold Smoked Cheese (Page 1 of 5)
Posted: 1/16/2025 10:28:58 AM EDT
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I'm going to take the time and effort to share everything I know about cold smoking cheeses. V----- Everything I know is succinctly captured here ---V Click To View Spoiler |
 I've used a smoke tube for years to cold smoke cheese. Everyone likes apple pellets the most. I always vacuum seal them after smoking for 2 hours, and then refrigerate for at least 2 weeks before eating. I like white cheddar and mozzarella the most. Home smoked cheese and venison summer sausage are my favorite combo. |
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Quoted: https://m.media-amazon.com/images/I/715v98vY+zS._AC_SX679_.jpg I've used a smoke tube for years to cold smoke cheese. Everyone likes apple pellets the most. I always vacuum seal them after smoking for 2 hours, and then refrigerate for at least 2 weeks before eating. I like white cheddar and mozzarella the most. Home smoked cheese and venison summer sausage are my favorite combo. I looked for apple pellets. All I could find was the pictured apple & oak blend. Do you know a source for apple only pellets? |
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Quoted: After smoking, you must vacuum seal it and keep it in the refrigerator for at least two weeks. Otherwise it will taste like the bottom of an ashtray. Plan to do that. Will test with the Gouda. Open one @ 2 weeks and another @ 4 weeks to see the difference. |
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Quoted: After cold smoking with a smoke tube, I usually wrap it in butchers or parchment paper and put it in the fridge for 24 hours. I then take it out of the paper, vacuum seal it, put it back in the fridge for 2 weeks to mellow. I actually read one blog that said to unwrap the cheese and put it in the fridge for 24 hours before smoking it. |
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Quoted: 2 weeks?  I’ve had no issue with a day or two. I guess I’ll try it next time. Quoted: Quoted: After smoking, you must vacuum seal it and keep it in the refrigerator for at least two weeks. Otherwise it will taste like the bottom of an ashtray. 2 weeks? I’ve had no issue with a day or two. I guess I’ll try it next time. I store at 55 degrees for as long as two years so far...without mold or having to shave the mold off. |
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Quoted: I store at 55 degrees for as long as two years so far...without mold or having to shave the mold off. Quoted: Quoted: Quoted: After smoking, you must vacuum seal it and keep it in the refrigerator for at least two weeks. Otherwise it will taste like the bottom of an ashtray. 2 weeks? I’ve had no issue with a day or two. I guess I’ll try it next time. I store at 55 degrees for as long as two years so far...without mold or having to shave the mold off. Should there be mold issues if it is vacuum sealed? |
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Quoted: Looking forward to final product. I have a side box on my smoker but have had mixed results. I bought one of the spiral cold smoke cages and some sawdust type wood. I haven't tried it but don't have much hope for it to work well after getting it. I have a side box for my Recteq but haven't installed it yet. That project is on my short list, been wanting to try smoking some cheese and salmon in it. |
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I tried smoking cheese in October last year. I tried cheddar ,Havarti, and colby. The cheddar turned out way to smoky the Havarti is really good. I gave my son the colby for Christmas and have not heard from him on how it was. I used apple pellets in a smoke tube and that worked great. |
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Quoted: https://m.media-amazon.com/images/I/715v98vY+zS._AC_SX679_.jpg I've used a smoke tube for years to cold smoke cheese. Everyone likes apple pellets the most. I always vacuum seal them after smoking for 2 hours, and then refrigerate for at least 2 weeks before eating. I like white cheddar and mozzarella the most. Home smoked cheese and venison summer sausage are my favorite combo. I get maybe five mins of light smoke before it burns out. |
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Quoted: After smoking, you must vacuum seal it and keep it in the refrigerator for at least two weeks. Otherwise it will taste like the bottom of an ashtray. This. Vacuum seal it and don't touch it for at least a week. 2 weeks is better. I did this a while ago. Cutting those blocks into about 2" chunks helps too. Did this on my grill but the grill was off. Smoke tube with hickory for about 3 hours. Very cold day. It's really easy and tastes great. |
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Quoted: After cold smoking with a smoke tube, I usually wrap it in butchers or parchment paper and put it in the fridge for 24 hours. I then take it out of the paper, vacuum seal it, put it back in the fridge for 2 weeks to mellow. Forgot this part. I did this as well. Use a garage fridge if possible. The smoke smell will be around in the fridge for a while. |
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Quoted: Next you need to try curing and cold smoking bacon. I've never cold smoked bacon. I have done pork belly (bacon), butt (buckboard bacon) & pork loin (Canadian bacon)? Attached File Attached File Attached File Attached File Attached File |
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Quoted: Any tips to keep this thing lit? I get maybe five mins of light smoke before it burns out. Quoted: Quoted: https://m.media-amazon.com/images/I/715v98vY+zS._AC_SX679_.jpg I've used a smoke tube for years to cold smoke cheese. Everyone likes apple pellets the most. I always vacuum seal them after smoking for 2 hours, and then refrigerate for at least 2 weeks before eating. I like white cheddar and mozzarella the most. Home smoked cheese and venison summer sausage are my favorite combo. I get maybe five mins of light smoke before it burns out. I was having the same issue, pellets would go out in 5-10 minutes. Frustrating. Finally broke a piece of charcoal in half, and hit that with the torch until it was gray, and dropped that into the tube. Pellets stayed lit after that. |
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Nice to have a few colder days here in FL so I can do this. Attached File |
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Coming up on 3 hours for the cheese and 1:15 for the butter. Once I pull them, I'm gonna put this on for 3 hours. Attached File |
@WDEagle (War Damn Eagle...I know what that "D" means  ) that looks great and that is coming from a LSU Tiger.Great job, I like smoked cheese. To make sure I understand this process, you have a tray of pellets burning and smoking, placed into a pit, with the cheese so the heat is a minimum but the smoke/flavor permeates the cheese. Is that correct? |
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Quoted: @WDEagle (War Damn Eagle...I know what that "D" means ) that looks great and that is coming from a LSU Tiger.Great job, I like smoked cheese. To make sure I understand this process, you have a tray of pellets burning and smoking, placed into a pit, with the cheese so the heat is a minimum but the smoke/flavor permeates the cheese. Is that correct? Correct |
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Quoted: I've never cold smoked bacon. I have done pork belly (bacon), butt (buckboard bacon) & pork loin (Canadian bacon)? https://www.ar15.com/media/mediaFiles/174498/IMG_20220213_174844682_jpg-3418451.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_20200913_143001659_jpg-3418452.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_20210115_173436221_jpg-3418456.JPGhttps://www.ar15.com/media/mediaFiles/174498/IMG_20210117_100815287_jpg-3418459.JPGhttps://www.ar15.com/media/mediaFiles/174498/bacon_jpg-3435970.JPG Indeed. Not a substitute for Pork Belly bacon, but Buckboard Bacon is still pretty good!    
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I actually prefer buckboard bacon to belly bacon. Attached File Attached File |
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Quoted: Indeed. Not a substitute for Pork Belly bacon, but Buckboard Bacon is still pretty good! https://a4.pbase.com/o12/72/325172/1/170302719.ALMUBuEM.BuckboardBacon_4.jpg https://a4.pbase.com/o12/72/325172/1/170302721.QHVgVS2g.BuckboardBacon_6.jpg https://a4.pbase.com/o12/72/325172/1/170302724.eXosXjC1.BuckboardBacon_9.jpg https://a4.pbase.com/o12/72/325172/1/170302716.xKsHnEK6.BuckboardBacon_10.jpg A little more on this Buckboard Bacon please? What temp do you smoke to? Is that eaten as shown from the sealed package or fried like belly bacon? |
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Quoted: A little more on this Buckboard Bacon please? What temp do you smoke to? Is that eaten as shown from the sealed package or fried like belly bacon? @MobileHomie You have to cure it 1st, then smoke it. It's time consuming but well worth it. I use this guys method. Be sure to check out all of his recipes. When I make canadian bacon, I usually just eat it out of the pack. For buckboard bacon, I always fry or bake it like bacon. Edit: Jalapeno poppers or asparagus are excellent wrapped in thinly sliced buckboard bacon. |
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Quoted: https://m.media-amazon.com/images/I/715v98vY+zS._AC_SX679_.jpg I've used a smoke tube for years to cold smoke cheese. Everyone likes apple pellets the most. I always vacuum seal them after smoking for 2 hours, and then refrigerate for at least 2 weeks before eating. I like white cheddar and mozzarella the most. Home smoked cheese and venison summer sausage are my favorite combo. 
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