Smoked Cheese - A+
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Here one of my favorite things to do. Smoking cheese. So easy, but temps must stay low (part of the reason I want to replace Bradley with PK100). Sooooo good.
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That’s something I still haven’t done, even after getting my PK100. At this point, I’m happy to wait until ambient temps get more autumnal.
What is your protocol?
As much as I’ll not talk you out of a PK 100, can’t you get a “cold smoke” extension/attachment for your Bradley? I have a friend with a Bradley, and he uses such a thing for cold smoking bacon.
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That’s something I still haven’t done, even after getting my PK100. At this point, I’m happy to wait until ambient temps get more autumnal.
What is your protocol?
As much as I’ll not talk you out of a PK 100, can’t you get a “cold smoke” extension/attachment for your Bradley? I have a friend with a Bradley, and he uses such a thing for cold smoking bacon.
TexLaw I have an extension, but when its cold outside I don’t use it. Even the combustion heat of the chips brings up temp somewhat slow. 114 degrees is my magic number. This is when the cheese begins to sweat, once this happens you are done. It needs to come up very slow, but you need to get it to sweat. Keep it in much longer than that and the oils will begin to leech out and the cheese will crumble instead of slice. Total smoke time should be less than 2 hours.
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That’s something I still haven’t done, even after getting my PK100. At this point, I’m happy to wait until ambient temps get more autumnal.
What is your protocol?
As much as I’ll not talk you out of a PK 100, can’t you get a “cold smoke” extension/attachment for your Bradley? I have a friend with a Bradley, and he uses such a thing for cold smoking bacon.
TexLaw - I am going to try this again too. Take a block of the smoked cheddar, cut it into small pieces, add to a chamber vac bag with chopped up jalapenos vacuum seal it and sous vide it at 135 for 25 minutes. Line a tupper-ware with plastic wrap and pour in melted ingredients. refrigerate for it to form back up and solidify - The best smoked Jalapeno cheese ever. I will send pics when done.
Life is a Garden - Dig it.
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TexLaw - I am going to try this again too. Take a block of the smoked cheddar, cut it into small pieces, add to a chamber vac bag with chopped up jalapenos vacuum seal it and sous vide it at 135 for 25 minutes. Line a tupper-ware with plastic wrap and pour in melted ingredients. refrigerate for it to form back up and solidify - The best smoked Jalapeno cheese ever. I will send pics when done.
lkrfletcher That does sound mighty good.
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