Thread: Sausage and Smoke Cooking

Originally Posted by spazola

I have never had mine flare up, I use pellets, Mine is a 12" perforated stainless. I have used it in several boxes, small grill to big smoker. It can get a little too hot when doing cheese, I have to make sure it is a good distance from the cheese, nobody likes a sweaty oily cheese

Hey Charlie . Best I've found for cheeses is the eBay spiral thingy used with sawdust. Very gentle smoke with a a 12 hour burn time if full. No sweat

Originally Posted by onimaru55

Hey Charlie . Best I've found for cheeses is the eBay spiral thingy used with sawdust. Very gentle smoke with a a 12 hour burn time if full. No sweat

While I use sawdust in my smoker on occasion, I've found it a bit hard to find. Oh there is the place in Spokane but not locally. However if you take wood pellets add a bit of water, they will come un- glued and voila! Sawdust.

I see that my origional post about my last batch of smoked cheese was on 11/14.

It has been dang near a month but are starting to use it up now and it was well worth the wait.

Originally Posted by onimaru55

Hey Charlie . Best I've found for cheeses is the eBay spiral thingy used with sawdust. Very gentle smoke with a a 12 hour burn time if full. No sweat

The sawdust in this picture looks very course to me. Could you just use a chainsaw to make some chips?

Originally Posted by 32t

I see that my origional post about my last batch of smoked cheese was on 11/14.

It has been dang near a month but are starting to use it up now and it was well worth the wait.

I delivered the Christmas Present to my oldest just a bit ago. She wasn't home but upon return she was thrilled!

However she had a question I couldn't answer. How Long Will It Last All Cryovaced up?? Can it be frozen? I told her I'd ask.

Originally Posted by 32t

The sawdust in this picture looks very course to me. Could you just use a chainsaw to make some chips?

There is a good chance you will end up with chain bar oil in the sawdust.
I use a grinder with a chainsaw cutting disc, works quite well.

Have been doing a bit of smoked cheese lately, is it better to age it? If so, how?

Originally Posted by Grazor

There is a good chance you will end up with chain bar oil in the sawdust.
I use a grinder with a chainsaw cutting disc, works quite well.

A good point!

Originally Posted by Grazor

Have been doing a bit of smoked cheese lately, is it better to age it? If so, how?

Originally Posted by cudarunner

I delivered the Christmas Present to my oldest just a bit ago. She wasn't home but upon return she was thrilled!

However she had a question I couldn't answer. How Long Will It Last All Cryovaced up?? Can it be frozen? I told her I'd ask.

I think that my last batch of cheddar was bitter to begin with. The little under a month of aging made it still strong but very nice.

I stored it in this stlye container packed up full for a month in the refrigerator with no problems. I played with the vacuum packer and still have a bit to open from them.

This container is what I use for my lunch and the 32 is my number at work.

If you freeze the hard cheeses like what Roy smoked they will keep for a very long time but the texture changes to more crumbly. If you are going to shred it and use it cooked it will be fine but you won't be able to cut it into thin slices for a cracker as an example.

Just my experience and YMMV

Tim

Originally Posted by 32t

I think that my last batch of cheddar was bitter to begin with. The little under a month of aging made it still strong but very nice.

I stored it in this stlye container packed up full for a month in the refrigerator with no problems. I played with the vacuum packer and still have a bit to open from them.

This container is what I use for my lunch and the 32 is my number at work.

If you freeze the hard cheeses like what Roy smoked they will keep for a very long time but the texture changes to more crumbly. If you are going to shred it and use it cooked it will be fine but you won't be able to cut it into thin slices for a cracker as an example.

Just my experience and YMMV

Tim

Thank You!

Roy