Friday Smoke Show

tinboatrobb

Well-Known Member
Got my bacon made and a bunch of spring, pinks and coho all smoked today. All turned out very tasty.
 

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Thanks Scott. Sotally tober, i would like to smoke some cheese, care to share your method?
Without the cold smoke adapter, I wait for cold weather to smoke cheese.
Another option is to follow this method from this website:

https://www.bradleysmoker.com/blog/how-to-smoke-cheese-step-by-step/

Smoked cheese is always popular in our house, gets used in lots of meals/recipes.
Just be sure to let it mellow for a few weeks before eating it, otherwise it will taste nasty.
I don’t use the maple glaze much but this is the general idea.
I have smoked cheese for 3 hours with milder wood smoke such as cherry or apple. Strongest wood I have used is hickory, which makes that cheese good on pizza or burgers.
 
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There are a couple threads on making bacon. I brined the bellies in 3 cups demarrara sugar, 1 cup coarse salt and s teaspoon of pink cure. Into s zip lock bag and in fridge for 2 weeks. 3 to 4 hours in the bradley. I appreciate all the input from others when i first tried doing it.
 
Decided to try my hand at smoking cheese. Old and extra old cheddar. This will mellow in the fridge for s couple weeks before sampling.

Nice work. Having to wait weeks before sampling is not fun but will be worth it.
This cool weather is a good time to smoke cheese.
I may smoke some jalapeño Monterey Jack for a topping on nachos
 
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