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Just finishing my first cold smoke. I couldn't wait to try out the Cold smoke generator. Decided to go with Oak. Put the CSG in the bottom. Water bowl empty foil on bottom from last smoke. Grease proof paper over the grates after I stabbed holes in it. 5kg Mature CheddarCostco 800g Gouda - Asda 18:30 - Lit the CSG 18:45 - Cheese in the WSM 19:45 - Checked the taste of one block of Cheddar. - Very light smoke 20:45 - Checked the taste of the same block - A nice wee smoke flavour appearing. (Decided to brave one more hour) 21:45 - Quick taste as I take off the WSM and rest in the fridge for an hour or so - Very nice smoke flavour and smell. 22:00 - Throw on some random Rock salt I have since the CSG is still going. 🤷♂️ 22:45 - Start Vac packing. (I hope my neighbours don't mind the noise) 00:10 - Finish packing (last block wouldn't work so used cling film.) I've included pictures. I did put some labels on the cheese with a use after date on it. Up to 6 blocks are going to be used next week for my Dad's Bowling club Cheese and Wine night ( there will be other cheese available plus once the wines open they won't care😁). The rest i'll keep or give to friends/family and ask for feedback on the taste. I did read previously that 3 weeks is an ideal rest period but thought I'll give it a bash.
Dry cured and cold smoked salmon,cold smoked cheese. in this video I dry cure a side of salmon with 50/50 salt and brown sugar cure, then cold smoke with silver bunch smoke. I also smoke mild cheddar and mozzarella. I take a look at some of the kit and techniques of cold smoking and cold smoke generators.