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How to Cold Smoke Cheese

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I had all of these slices of sharp cheddar so I just laid them out on my pan/rack in neat little rows.

Feel free to be more “freestyle” with it if you so choose.

You could also lay the cheese directly on the grates of your smoker or grill but I thought this would make it easier.

There's a ton of these smoke tubes on Amazon and you can even find them in stores that sell smoke/grill supplies. I have “loaned out” all of my trays and tubes that are made by A-Maze-N smoker (the ones I usually use) so I was forced to use this cheapo tube smoker that I got on Amazon.

I filled it with pecan pellets and laid it on the left side of my RecTeq smoker, right next to the probe inlet so it could get plenty of air

I used my butane torch to light it until it was burning on it's own

Then it should be allowed to burn until it goes out, a couple of minutes usually.

This creates a “cherry” of coals that create smoke as the pellets smolder and it slowly works it's way from front to back creating smoke for several hours.

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Once it's going good and the smoke is producing steadily, the cheese is ready to go on the grates.

Lay the rack of cheese directly on the grates of the smoker or grill you are using.

Note: The smoker or grill is not turned on or lit.. it's just an enclosed space to house the cheese and the smoke.

Man, look at all that smoke!

If you don't have a smoker or grill, you could also use a makeshift box with a hole cut out on the side for air. The tube would need to be elevated a little so it can get air all around it and far enough away from the sides of the box so it could not cause a fire. It's not ideal but it could be done.

I chose to use the RecTeq pellet smoker as my host.

Once the cheese has been smoking for a couple of hours, feel free to add a little original rub (Purchase formula here | Purchase bottled rub) to the top of the cheese. I had not tried this before so I added rub to half of the cheese. (as it turns out, I should have put rub on every one of them 'cause it was good!)

After the cheese has smoked for 3-4 hours, it will have a brownish tint to it and this is visual clues that the smoke has done it's thing.

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Bring the rack of cold smoked cheese into the house and set it on the counter to cool.

How Long To Cold Smoke Cheese?

Some folks smoke for longer times, others shorter times and this depends on a number of things

How much smoke flavor you like
How strong of a smoke wood you use (alder vs. hickory, etc.)
How much smoke is being produced
I usually just use one of the pieces as a taster and take bites of it until it gets to the level I like.

The smoke tube was getting to the end of it's pellets by the 4th hour and fortunately the smoke was tasting perfect about then as well.

After the cold smoked cheese has cooled for a little bit, place it into zip top bags and place it in the fridge for 2 weeks to “age” and sort of mellow out.

During this time the smoke moves from the surface of the cheese and absorbs more into the cheese. This makes it more mellow and it will definitely taste better after this waiting period.

Be sure to write the finish date on the bag so you'll know when it's ready to eat.

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What if the cheese sweats? This sometimes happens and is often due to the cheese getting a little too warm or if you place the cheese into the smoker when it's really cold. I don't worry about it too much. I am much more concerned that it doesn't melt.

Can I smoke soft cheeses? You can but it's important that the smoker stay really cool. For this we often use ice or just do it on a day when it's really cool outside.

Help, the cheese tastes like an ashtray! This is what I've heard many times. Place the cold smoked cheese into a zip top bag as mentioned in the method above and let it spend at least a couple of weeks in the fridge just mellowing out. This will often do the trick.

This may also mean that you prefer cheese that is less smoky. Make a note of this and next time, cut your smoke time in half and use a milder wood such as apple or alder.

Cold Smoking,Newsletter Archive,2021,Cheese

By: Jeff Phillips
Title: How to Cold Smoke Cheese
Sourced From: www.smoking-meat.com/april-15-2021-how-to-cold-smoke-cheese
Published Date: 04/14/21

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Cooking Tips

Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don't need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn't need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don't have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you're finished cooking your steak, you can move it to the cool side of the grill away from the coals. It'll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You'll need it for the final crust, which helps with the magic char. If you don't like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you're not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you're looking for an easy way to prepare a steak with a crispy crust, you'll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you're using. It's important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston's Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you're looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you'll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It's best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai'i. Once you've cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It's also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

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