Smoked cheese
- Thread starter Lomey
- Start date
Should be no problem if you use an Amazen smoker product and the temp outside is cool. I don't turn on any heat in my smoker just start this up.
https://www.amazenproducts.com/
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Yup, easy as can be with an A-Maze-N smoker
I smoke cheese, eggs, salt year round with mine.
How do you do your eggs? Shell on or off? How long?Yup, easy as can be with an A-Maze-N smoker
I smoke cheese, eggs, salt year round with mine.
Btw, thanks for reminding me to put on salt
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That looks awesome!I do shell off for 4-6 hours with moderate to heavy smoke. Can probably get away with less but I go heavy on smoke so I still get a good hint of smoke if I pickle them.
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This is my first time and I didn't use any heat at all so no risk of melting. You need to keep it under 90 degrees is what I've read.
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I've seen cold smoking disaster pics but I've never lost a batch. I've had mine up to 80-90 ish smoking in the summer with out melting. Some of the softer cheeses sunk into the grates a bit. IMO the best batches I've done were flirting with disaster temp wise.
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Looks good! I'd let the cheddar rest a couple weeks before digging in(longer if sharp) but the jacks and mozzarella are pretty good right off the smoker.
3 1/2 hours. Hopefully the amount of time was right. Smells great.
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Dang, brothers! That cheese looks great.
You guys have opened my eyes to some things. I have heard about smoking cheese and was intimidated my it and reading how Lomey does it I will definitely try to smoke some cheese but never even crossed my mind to smoke eggs.
You guys have opened my eyes to some things. I have heard about smoking cheese and was intimidated my it and reading how Lomey does it I will definitely try to smoke some cheese but never even crossed my mind to smoke eggs.
Smoked salt? Do tell more, why, how?Yup, easy as can be with an A-Maze-N smoker
I smoke cheese, eggs, salt year round with mine.
I just put a plate (maximum surface area) full of salt in while smoking the cheese turning it every hour or so. I'm going to use it like I would regular salt when I want to give a slight smoky flavor to food. I really want to try it on steak.
Why? Because its yummy. How? Same way as @Lomey .... spread out on a plate to get maximum surface area of salt exposed to smoke. I only smoke coarse sea salt, the finer idozed table salt gets bitter.
Never even thought about smoking salt but now that you've explained it, it makes perfect sense. Now I need to figure out how to cold smoke on my green egg, I've seen it done on the green egg forum with salmon but not cheese or salt.
Go to the link in one of my post above. Would work perfect in your green egg.
Here ya go.
https://www.amazenproducts.com/
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