Видео

Go for it! You can buy it, but you might not find it everywhere or in the type of cheese you like. Plus you'll pay more to have someone smoke it for you. It's fun to smoke cheese anyway.

Thanks for the comment, Dave! Glad you like it. The music is shown at the bottom of the description, but here it is for you as well. 1) The Colonel - Zachariah Hickman 2) Back To The Wood by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/ Artist: audionautix.com/ 3) Birdseye Blues - Chris Haugen

Hey Shawn, yeah the wait is definitely key with this. The longer you let it go the more it mellows over time. Thanks for watching and hope you enjoy your smoked cheese!

@Jmassage_58, Yes, there is sour cream in it. Good catch! I'm sorry about that. Not sure how I missed that. The full recipe is here on my website. wholemadeliving.com/southern-corn-pudding-casserole/

Thank you! 😊

We store it in the refrigerator sealed up and it's usually gone within a couple months. Please refer to your cheese label's "best by" date firstly, but also you can check out Foodsaver's recommended shelf life time for sealed cheese here: www.foodsaver.com/blogs/how-long-can-you-save-it.html?srsltid=AfmBOormlwo4zpcb-EvMuFthpjrvUnxpL1ALbcvAVVXIK0aRGmU9jnJV

Thanks! They are delicious! I hope you try them!

Nice! I hope you enjoy smoking cheese!

@nannybannany, The smoker is just a vessel to smoke in. The temps here in KY are also becoming cold-smoke friendly. Smoked cheddar and gouda are the BEST! Enjoy!

@jschlow8870, You will have fun! Enjoy! Smoke away!

same here. I've smoked cheese on both a charcoal smoker and pellet grill but they were too hot. Search brought me here. Excellent footage, editing, chapters, and information. Great video in general!

@@shawnbaker3910 Thank you Shawn! We appreciate the comments! Hope you enjoy your delicious smoked cheese!

Hey, thanks for your reply! Freezing the cheese a little bit is definitely a great idea, I'll give that a shot next time. I'm due to make another batched of smoked cheese soon when the weather cools off just a bit more. Thanks again and Happy Smoking!

No, as long as you let it rest in the fridge a few days before you eat it. It’s wonderful! Great video!

If that's what works for you great, lighting it vertical is what works best for me.

@WholeMadeLiving just spread the right information that's all 👍🏼😉

@t0fast, if you watch the video I'm not trimming or cutting the tendon, I'm using the scissors to slide along the tendon and separate it from the meat.

@Jocko71158, that's a great tip! It definitely is a bonus to flip the blocks for more even color and looks on the cheese. Thanks for sharing!

This is what we used in the video: FoodSaver Vacuum Sealer: amzn.to/3Hw0xpx, but since we made this video, this one has died. We did use it for about 12-13 years though. Currently, we use the Beelicious vacuum sealer: FoodSaver Vacuum Sealer: amzn.to/3Hw0xpx and we LOVE it! We think it's way better than Foodsaver now too. It "sucks" much better and is more consistent with seals than the Foodsaver. I think Foodsaver just has the brand name going for it.

Bob, A couple things that could lead to the excessive rind are smoking too hot or putting your cheese in when it's too cold. I always try to smoke my cheese when the outside temps are nice and cool, but it's hard to wait sometimes. It's also better to have the cheese closer to room temperature when you put it on. Not sure what kind of cheese you were smoking but dryer cheese definitely builds a tougher rind. With cheddar for example, the sharper your cheese the more rind you will get since it's dryer to start with. I'm sure there are more things that could cause this but those are the first few that came to my head. Hope this helps and happy smoking!

Hey Jesse, the 12" one that I use will last over 5 hours. It varies some on your particular pellets used but that's a good ballpark. Thanks for watching and for your question!

Thank you!

Hey @rtcoleman3626, I've never used the wood chips for this but I'm sure it works awesome! I went small on my original Pit Boss and now I'm waiting for it to finally die some day so I can upgrade to a bigger one! Thanks for watching!

Hey @loneeagle75, if you want it between then go for it. Since this is cold smoking and there is no significant draft through the smoker caused by the heat, it doesn't really make a difference. The smoke permeates the whole smoker and slowly works it's way out instead of drafting out quickly like a hot smoke. If this was hot smoking then yes that would be more critical. If you feel better with the cheese between the smoke tube and chimney then by all means do it.

Good idea! Thanks for sharing.

Thanks! I bet the waffle maker will be great for this. Enjoy!

We haven't done Pepperjack yet! Love it! We'll have to try it. Thanks for sharing.

You're welcome. Let me know how it worked out for you!

The purpose is to let the smoke mellow a bit before sealing it, so it gives a smoother less harsh smoke flavor.

Great question. Yep...it definitely happens. We didn't have any issues till the last month or so and then some of the bedding/chicken poop started building up in it. I feel like the recent cold weather has exacerbated it due to the debris that gets in it. The freezing doors just can't overcome it. We have started checking the lower track more often to get ahead of the issue.

I don't think so...🤔 This is the music in the video: 1) The Colonel - Zachariah Hickman 2) Back To The Wood by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/... Artist: audionautix.com/ 3) Birdseye Blues - Chris Haugen

I'm not sure what level of "rind" you have but being a little firmer on the outside is normal. The outside definitely picks up some color and gets a little more firm.

Any cheese that isn’t wrapped and refrigerated will form a bit of a rind as it drys out. So smoking will do the same thing and depending on the humidity in the chamber it could increase the effect. Wrapping in plastic or sealing in a bag/container after smoking can help to rehydrate the surface a bit.

The colder you smoker the less rind, and color change. I did some a few weeks ago at 50 deg F for 4 hours. Used cold smoke generator with apple wood and there was no rind on any of the cheese. You coldn't even tell it was smoked until you tasted it. I vac sealed within an hour after smoking it.

Yeah, God forbid anyone does anything different than you.

If you don’t have a cedar smoke shack with cedar dowel racks lined with banana leaves and a 60/40 cherrywood/sugarmaple blend fire that is tended by leprechauns you don’t know what you’re doing. Stop spreading lies and misinformation.

Pellets are real wood, just formed

I have never done that but I don't see any reason why that wouldn't work. The purpose is to cover it but still allow it to breathe which I think butcher paper would do. If you try it, let me know how it turns out!

Personally, I wouldn't wrap smoked cheese in any kind of paper. The paper will absorb any smoke flavor from the surface. For the past 3 years, this is what I do. 1. Remove the cheese from the smoker after 1-5 hours of smoking. 2. Place the cheese on a cooling rack and place it uncovered in a refrigerator for 1-4 hours. (This will help dry the surface of the cheese without removing the smoke flavor). 3. Vacuum pack the cheese. Let the cheese "cure" in the refrigerator. My rule of thumb: 1-2 weeks for every hour of smoke. Now, keep in mind that your refrigerator will smell like smoke for 2-3 weeks. Enjoy.

Thank you! You're very welcome. Thanks for the comment! 😁

You're welcome! 🙂

You're welcome! 😊

Trust me, it's worth the wait! All the best things are worth waiting for. 😉 Hope you enjoy that smoky cheese soon!

Approximately 24 hours. It's not absolutely critical, but you don't want to leave it too long so it doesn't dry out/harden. More detailed instructions are on our site here: wholemadeliving.com/how-to-smoke-cheese-its-easy/ Hope this helps! Happy Smoking! 😃

@@WholeMadeLiving so if I skip parchment paper stage and just do vacuum seal is that ok?

I can't really give you a good answer on how it will turn out because we've never not done it without the rest. The purpose of the rest is to let the smoke mellow out before you seal it away.

@@WholeMadeLiving perfect . I’ll leave it rest for a day like you guys do ok my spare fridge to avoid the smoke lol I just did a batch of salmon too

So the two weeks after the parchment do I freeze or leave in fridge in vacuum sealed bags

Sorry we didn't make that happen. You'll just have to make some smoked cheese yourself and enjoy that bite yourself! 😉

Did you mean, I didn't? I'm sorry I missed adding it to the video initially. It's 400 degrees F as written in my post here: wholemadeliving.com/air-fryer-chicken-tenders-no-breading/

Ok, you got me. What are steel drivers? 🤔

@@WholeMadeLiving It was the music they must have remade the tune in the background one of the ones you used was without lyrics though.

@@mikerayle6103 Ah ok. You know your music. I might have to check them out. My husband loves that kind of music.

@@WholeMadeLiving It's a blue grass band Chris Stapleton was in if you have heard of him. He's very good 👍

@@mikerayle6103 lol. Of course! My husband is literally laughing at me right now. Thanks for the info and yes, we LOVE Chris Stapleton!

Yes, it does remove the entire tendon. It's so easy! Let me know how it works for you.

It has AC power and the batteries are just a backup. We regularly monitor our chickens with cameras inside and outside the coop too.

Alright then 😂 I think you should give live chickens a chance though, they're quite entertaining and the eggs are amazing!

@@WholeMadeLiving i would but one attacked me when i was younger so as revenge i will stick to eating them ( in nugget form)

@@emmamoreno2316 Ha! I get it...That's not fun. Might have been a rooster. We have only hens. They're quite chill.

Thanks, yeah, our girls have wifi...lol. It's kept them safe so far.

Awesome! I hope you do and hope you love it as much as we do. Might need to wait till it gets cooler outside depending on where you are. 😊

I'm sorry it's not on the video, it's 400 degrees for 10 mins. The full instructions are on my site as well. wholemadeliving.com/air-fryer-chicken-tenders-no-breading/