Thread: Sausage and Smoke Cooking

I stumbled upon this while searching the web--How I wish I could build something similar in my small back yard for my smoker AND the Traeger--

The rind on the cheese is on the bitter side. Now to wrap it up and let it sit for a week or more.

Where is my instant gratification?

Originally Posted by 32t

The rind on the cheese is on the bitter side. Now to wrap it up and let it sit for a week or more.

Where is my instant gratification?

When you opened the door and the cheese wasn't puddled on the floor of the smoker--at least I'd find that gratifying.

Never tried it, but Charlie gave me some to snack on on my way home last year.
He had a tube of perf sheet metal he filled with pellets. Started them smoldering with a propane torch.
Tossed it into the smoker with some cheap cheese he said came from Costco, I think?
Called it cold-smoking. Stuff was great!

Do you think wrapping and waiting will tone the bitterness down, Tim?

Originally Posted by sharptonn

Do you think wrapping and waiting will tone the bitterness down, Tim?

This is what most if not all I read says to do.

7 to 10 days after smoking in the refrigerator to let the flavors meld.

I trimmed about 1/4 inch off the outside of a chunk to experiment with and the smoke flavor was much less if any in the middle.

I hope it migrates and evens out

I know that cheese tends to absorb flavors and when stored it should be tightly wrapped OR in an air tight container to prevent contamination.

Depending on your temps, could you store one in the smoker? Perhaps that would allow the smoke to penetrate deeper Just a thought.

I have some cheddar in the fridge that's not bad but needs used, but there's not enough for my New Years Snacking Day so I'm thinking of having a go with smoking it tomorrow.

Yes, Charlie had sealed it in a vacuum shrink-wrap thing.
Ate it and some slim-jims he made in same kind of wrap on the way home.

It very well may have saved my life!

Seems an investment in the stuff to do that vacuum-sealed wrap might be a fine investment.
Academy. Saw them there.

I read one that mentioned that the smoking drew out the oil in the cheese and after sitting the oil went back into the cheese and drew the smoke flavor with it.

sort of like a salt brine.

The cheese is edible for sure the way it is but I hope it evens out.

Oh....I also came home with a little vacuum-shrink thing of jerky.
3 slabs. Shared them with 2 friends over a beer. So good!

Charlie knows his stuff!!

Originally Posted by cudarunner

I stumbled upon this while searching the web--How I wish I could build something similar in my small back yard for my smoker AND the Traeger--

Roy I believe a cover is chesper!