Smoked cheese
- Thread starter Lomey
- Start date
Off the top of my head... White vinegar, apple cider vinegar, bit of water, jalapenos, anaheim peppers, serrano peppers, salt, black pepper, crushed red peppers, onion, cilantro.
I'll double check my notes later and update if I forgot something important.
This is for a full gallon jar;
3 dozen eggs
6 cups white vinegar
1 cup apple cider vinegar
1 cup water
8 cloves garlic
1 large onion
2 Anaheim peppers
6 jalapeños
5 Serrano peppers
2 tablespoons salt
Fresh cracked pepper
Crushed red peppers
Cilantro
Layer eggs, onion, garlic and peppers in jar. Bring vinegar, water, spices to a simmer long enough to dissolve the salt. Let it cool off a bit and pour into jar. Put it in the back of the fridge and forget about the pure awesomeness you just made for at least a week(two is better but I usually lack the willpower). Makes for some killer deviled eggs.
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for best results with smoking cheese.. let them rest in the fridge (wrapped or vacc sealed) for a week before eating... the cheese will further pull in the smoke and it will allow the smoke to mellow out..
StogieNinja
Derek | BoM June 2014
How much would I have to pay your for a jar?!?! That sounds amazing.
IMO some are pretty good without much if any rest… Cream cheese, fresh mozzarella and Jacks come to mind. On the other hand, I had to let a block of sharp cheddar rest for almost a year before it was eatable. We cut opened it up once a month and tried a piece, resealed and repeated until it was acceptable. Switched to mild and medium cheddar after that.
Can't imagine what it's like on bbqed burgers
just ordered an amazen smoker and an assortment of pellets! Can't wait to smoke some cheese, eggs and salt.
Looks awesome!Just pulled a batch....
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That looks tasty would make a fine grilled cheese sandwich !!A quick "quality control" check verified that it tastes awesome too.
Smoked havarti makes for a mean grilled cheese too.
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