First time seeing your video, you and I do the cheese pretty much the same way! I am in southern AZ, so we wait until late fall and throughout winter and into early spring to do the cheese smoking here! Just wish the stores would put the cheese on sale during during this time as well! I have been doing the AMAZEN Tubes for several years now and they work fantastically for ANY and all cold smoke applications! I will typically use the small 1/2 lb blocks when smoking, that works best for me, and I have several of the 6" tubes, each burns about 2 hours when standing up like a candle. Works great every time! 2 hours works for me typically As for almonds (raw), 10-15 minutes in a salty brine seems to be best practice, and the 10-15 minutes in the oven is a MUST to finish them right. Have you ever tried a smoked salt for your brine? It works! I too smoke the almonds for about 4-5 hours, and are pleased with the results.
Well done! I smoke my own cheese with the a-maze-n smoker also and love it! I have not seen the smoked almonds before, I am going to have to do this, Thanks! Keep up the great videos...
Hello, new sub here!!! Always wanted to do my own smoked Tillamook vintage sharp white cheddar, and your video will help me get there. I'm also an urban Farmville so here's to all of us girlies! I'm excited to see the rest of the videos. 😎🍷🌶
Had to laugh at the chickens. Always have to see what's going on. A little dab of petroleum jelly would help start your cotton too. Thanks for the video.
Cheese looks amazing. I just got everything I need to try this as soon as a cool day comes to Florida! Question on the almonds. Are they raw almonds that you used or some other kind. Thanks for posting your very informative video!
Hi! The almonds are raw. Last time I made them I soaked in water for just a few minutes, the sprinkled liberally with salt before smoking. They turned out great and there's less waste. I hope it turns out well for you!
fyi map gas is way to hot and considered overkill for sweating pipes. 15+ years experience as a plumber. it will overheat the pipe and cause a weaker joint actually.
I never got to try it. Because I let it cure for 3 weeks along with the hard cheeses, and blue cheese has living Penicillium mold in it, it basically liquified in the sealed bag. I haven't tried it again. I think if I were to try it, I would smoke it briefly and eat it immediately or let it sit for a few days in a closed container (not vacuum sealed) before trying it.
Oh yay! Ummmm, I think I probably forgot about them in the brine once and they may have soaked for a half hour. I didn't notice them being overly salty from it, though. It's worth experimenting to see if you notice a difference!
@@urbanfarmgal6230 Thanks ,My wife has already asked when are you going to make another batch. I might even try with a shot of some whiskey in the brine,
Hi. made another batch and they were great. Have you ever gotten any black spots on yours? It almost looks like they are burned but this is not possible because they are cold smoked. Any thoughts?
@@tonyvillani5989 no, I haven't ever seen black spots on mine! I'm as flummoxed as you are! If it's not ash from the wood, I'm not really sure what to think...did you eat them?
@@urbanfarmgal6230 Thanks for getting back to me. I have searched the internet nothing. They taste great but I don't want to share with others because of the way they look. More for Myself and My Wife. Happy New Year and looking forward to some new videos
It's an easy way to salt them. As the water evaporates during smoking and later in the oven, it leaves a light film of salt that sticks to the almonds better than if you tried pouring salt over them. And it tastes really good!
First time seeing your video, you and I do the cheese pretty much the same way! I am in southern AZ, so we wait until late fall and throughout winter and into early spring to do the cheese smoking here! Just wish the stores would put the cheese on sale during during this time as well!
I have been doing the AMAZEN Tubes for several years now and they work fantastically for ANY and all cold smoke applications!
I will typically use the small 1/2 lb blocks when smoking, that works best for me, and I have several of the 6" tubes, each burns about 2 hours when standing up like a candle. Works great every time! 2 hours works for me typically
As for almonds (raw), 10-15 minutes in a salty brine seems to be best practice, and the 10-15 minutes in the oven is a MUST to finish them right. Have you ever tried a smoked salt for your brine? It works! I too smoke the almonds for about 4-5 hours, and are pleased with the results.
Hi Sara, would love to see you do a video on just smoking Almonds but going to use this for now. Thanks for a nice video on smoking cheese.
Well done! I smoke my own cheese with the a-maze-n smoker also and love it! I have not seen the smoked almonds before, I am going to have to do this, Thanks! Keep up the great videos...
Hello, new sub here!!! Always wanted to do my own smoked Tillamook vintage sharp white cheddar, and your video will help me get there. I'm also an urban Farmville so here's to all of us girlies! I'm excited to see the rest of the videos. 😎🍷🌶
Had to laugh at the chickens. Always have to see what's going on. A little dab of petroleum jelly would help start your cotton too.
Thanks for the video.
Cheese looks amazing. I just got everything I need to try this as soon as a cool day comes to Florida! Question on the almonds. Are they raw almonds that you used or some other kind. Thanks for posting your very informative video!
Hi! The almonds are raw. Last time I made them I soaked in water for just a few minutes, the sprinkled liberally with salt before smoking. They turned out great and there's less waste. I hope it turns out well for you!
@@urbanfarmgal6230Thank you so much.
Try your cotton method again but use wooden matches and see if that helps. Just my 2 cents.
I just smoked some cheese this past weekend very similar to what you did. Awesome job. Can wait to try it out. New subscriber and Thx for sharing
I hope your smoked cheese turned out! I smoked some more this winter and it's all gone now. : (
fyi map gas is way to hot and considered overkill for sweating pipes. 15+ years experience as a plumber. it will overheat the pipe and cause a weaker joint actually.
Awesome! Thanks for the tips!
How was the smoked blue cheese?? I am wanting to try this. ? Thank u
I never got to try it. Because I let it cure for 3 weeks along with the hard cheeses, and blue cheese has living Penicillium mold in it, it basically liquified in the sealed bag. I haven't tried it again. I think if I were to try it, I would smoke it briefly and eat it immediately or let it sit for a few days in a closed container (not vacuum sealed) before trying it.
Great video, I totally enjoyed your laid back approach. Subscribed :) !!!
Thanks so much!
Awesome job well done
I have made the almonds and they were great! Have you ever brined them any longer than the 10 minutes that you mentioned?
Oh yay! Ummmm, I think I probably forgot about them in the brine once and they may have soaked for a half hour. I didn't notice them being overly salty from it, though. It's worth experimenting to see if you notice a difference!
@@urbanfarmgal6230 Thanks ,My wife has already asked when are you going to make another batch. I might even try with a shot of some whiskey in the brine,
Hi. made another batch and they were great. Have you ever gotten any black spots on yours? It almost looks like they are burned but this is not possible because they are cold smoked. Any thoughts?
@@tonyvillani5989 no, I haven't ever seen black spots on mine! I'm as flummoxed as you are! If it's not ash from the wood, I'm not really sure what to think...did you eat them?
@@urbanfarmgal6230 Thanks for getting back to me. I have searched the internet nothing. They taste great but I don't want to share with others because of the way they look. More for Myself and My Wife. Happy New Year and looking forward to some new videos
How long is the cheese good for vacuum sealed ?
If you keep it in the fridge hard cheeses (cheddar, swiss, parmesan, or even mozzarella) should be good for a few months. Blue cheese wont survive!
Do you and how will you smoke cottage cheese?
I'm not sure cottage cheese can be smoked due to its creamy nature. I don't really have the desire to try it!
Pro tip: smoke your salt and add it to creamier cheeses. I make homemade ricotta with my smoked salt. Best ricotta and best lasagna you'll ever have!
What wood for which cheese.
Apple wood for all my cheeses!
I think them chickens should be running from that grill
About 4 beers in I understood your English.
use a frito or tortilla chip to start your fire
your cute... great job on the cheese doing some this weekend.
Use a heat gun to light pellets, do that all the time
Get a blow torches they're the best an not that expensive
Why did you brine the almonds?
It's an easy way to salt them. As the water evaporates during smoking and later in the oven, it leaves a light film of salt that sticks to the almonds better than if you tried pouring salt over them. And it tastes really good!
You'd make a great Montana girl....
EVER TRY SMOKING MEAT
Probably does every night dude.
SOME DUDES REALY LUCK TO HAVE THAT COUGAR
vasoline
a woman with mapp gas. she must love to serve, love to smoke, love her man!
I do love to serve up some yummy smoked vittles to my hubby!
Who cut the cheese? :P, Good video, but you should speak up or enhance the sound. :D
Ah crap..your a vegetarian?
Not anymore...
Not very well thought out.
.