How to Cold Smoke Cheese (EASY with Smoke Tube)
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- Опубликовано: 27 май 2024
- How to Cold Smoke Cheese (EASY with Smoke Tube)#smoketube #smokecheese
Smoking any of your favorite semi-hard cheeses is SO easy with a $10 smoking tube and a little patience. Learning how to smoke cheese is easy & worth the time! Not a lot of equipment is required to cold smoke cheese. Smoked cheese is pure bliss. It's an unexpected treat served up for a party or charcuterie board. Anyone can do it! This video is presented by my husband, Josh. He's the grill master and "smoking" expert in the house. When it's cool outside, it's the perfect time to get smoking! Smoke cheese today and it's ready to enjoy in 2 Weeks! Give it a try this weekend!
#cooking #recipe #foodvideo #howto #howtosmoke #smokedcheese #pelletsmoker #smoketube #WholeMadeLiving
For the FULL RECIPE Go To:
wholemadeliving.com/how-to-sm...
~ Products I Use for THIS RECIPE ~
Smoke Tube: amzn.to/3HmUK5u
Smoker Pellets: amzn.to/3wwZSxL
Bernzomatic Torch: amzn.to/3XUKird
Grill Tongs: amzn.to/3WEC8Cp
Parchment Paper Baking Sheets: amzn.to/3JfAbcG
Half Sheet Wire Rack: amzn.to/3HvdC2h
FoodSaver Vacuum Sealer: amzn.to/3Hw0xpx
FoodSaver Vacuum Sealer Bags: amzn.to/3HvsYDV
~ Products I Use for my Recipes ~
OXO Good Grips Tool Set: amzn.to/3fb5Df0
OXO Good Grips Measuring Cup Set: amzn.to/3LCOV4d
OXO Good Grips Measuring Cups: amzn.to/3BEEclf
ThermoPro Digital Meat Thermometer: amzn.to/3qYacMf
~ Appliances I Use for my Recipes ~
PIT BOSS Wood Pellet Grill: amzn.to/3UI6Cno
Blackstone Flat Top Griddle: amzn.to/3C2La5d
~ Photography/Video Equipment I use ~
NEEWER 79 inch Camera Tripod: amzn.to/3r9dNaI
NEEWER 5-in-1 Collapsible Reflectors: amzn.to/3DUQby4
Meking 3 in 1 Photography Reflectors: amzn.to/3Ca5MIE
Nikon D3200 24.2 MP CMOS Digital: amzn.to/3BNOwHW
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CHAPTERS:
00:00 Introduction
00:14 Josh presents cheese to smoke
00:25 Cutting blocks of cheese into smaller chunks
00:40 Remove rind from cheese
01:11 Transfer cheese blocks to wire rack for transport
01:25 Fill smoking tube with mild wood pellets
01:57 Lighting Smoking Tube
02:40 Carefully placing tube horizontally in smoking vessel
03:00 Placing cheese in smoking vessel
03:29 Turning cheese (Cheese smoking for 2 hrs)
04:28 Smoking cheese complete
04:45 Wrapping cheese in wax or parchment paper after 1 Hr rest
05:24 Unwrapping cheese after 24 Hrs & Vacuum Sealing
06:07 Like & Subscribe
06:27 TIP: Showing Water in Bowl Method with Zip Top Bag
06:53 After all cheese sealed up, AGE Smoked Cheese 2 Weeks
07:09 Outro- Like & Subscribe. Happy Smoking!
MUSIC:
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 
Хобби
cheese vessel. 🧀🤤
Awesome video, and super thank you.
Especially for the links!
Thank you! You're very welcome. Thanks for the comment! 😁
I put a piece of aluminum foil as a cap on the open end to keep any from falling out
Good idea! Thanks for sharing.
Use smoking wood chips in place of the pellets I use two tubes this is definitely the best way to eat cheese I have a Pit Boss Austin XL they work great for cold smoked and cheese❤
Thanks!
You're welcome! 🙂
thank you
You're welcome! 😊
I like to do pepperjack cheese with a hickory blend.
We haven't done Pepperjack yet! Love it! We'll have to try it. Thanks for sharing.
Is that the Firefly theme song?! Loved that show.
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 neeeeed to see someone take a bite
Sorry we didn't make that happen. You'll just have to make some smoked cheese yourself and enjoy that bite yourself! 😉
Love me some steel drivers and smoked cheese to go with my venison summer sausage.
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!
Shouldn't the cheese be between the tube and the chimney?
Try putting the tube on the other side of the chimney.
I'm so doing this...
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 want instant satisfaction. But, if it's gonna be as good as this looks, I'm in!
Trust me, it's worth the wait! All the best things are worth waiting for. 😉 Hope you enjoy that smoky cheese soon!
Is it normal for a rind to form from this process? I did this a month ago, and skipped the resting in the fridge for 12-24 hours part (I’m a rookie smoker). I was wondering if that may be why, or maybe it’s normal
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.
Why do you wrap it in parchment paper versus seal it right away
The purpose is to let the smoke mellow a bit before sealing it, so it gives a smoother less harsh smoke flavor.
So you’re done smoking . You wait an hour before you wrap in parchment paper . How long do you leave it in parchment paper before transferring it to vacuum bags ?
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
Can I use butchers paper instead of parchment paper?
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.
Nope. You need real wood. 🪵. Hickory and cold smoke it. Been doing it for over 30 years.
Yeah, God forbid anyone does anything different than you.
@TMac2195 didn't you know there is only one way to do anything? 😂
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.