Awesome tutorial, thank you for going through each step! I'll be cold smoking some Maldon salt soon to create a Cabernet reduction infusion. Looks absolutely beautiful. Recipe: 2 cups Maldon salt, cold smoked about one hour, 1 cup merlot, reduced in a pot until syrupy. Combine the two in a small jar and shake until infused. Use on all things savory. In case you wanted to give it a try, it's the least I can do for your thorough explanation with the cheese/process. Thanks again!
Good video. I tried this the other day. For some reason the smoke made the cheese and the walnuts taste like a campfire. I had them in there for about 2 hrs. Real bunt taste. I used my treager with a smoke tube. I used maple wood and perhaps that may have been the issue. I will try apple wood next time.
I find apple wood is best for cheese. 45 minute smoke will give you a less strong taste. Wrapping it in parchment and refrigerating for 24 hours also really mellows it out for some reason. I hope you enjoy the next batch 🙂
The ideal cold smoke is a thin blue smoke. I think the method used in this video produces a heavier smoke, maybe it needs more airflow. I've cold smoked bacon exactly like this, same tube, also using a traeger, and my problem was airflow, bacon tasted like campfire.
when you say that you keep it as air tight as possible, do you restrict the air flow as well in order to make a dense smoke? I will smoke my fist bacon when my cure is done and usualy crack my lid open when I cold smoke as I have a ironwood withour the chimney, would you propose I keep the lid shut and allow whatever smoke that manage to sneek out the back to be the airflow?
Awesome tutorial, thank you for going through each step! I'll be cold smoking some Maldon salt soon to create a Cabernet reduction infusion. Looks absolutely beautiful. Recipe: 2 cups Maldon salt, cold smoked about one hour, 1 cup merlot, reduced in a pot until syrupy. Combine the two in a small jar and shake until infused. Use on all things savory. In case you wanted to give it a try, it's the least I can do for your thorough explanation with the cheese/process. Thanks again!
Good video. I tried this the other day. For some reason the smoke made the cheese and the walnuts taste like a campfire. I had them in there for about 2 hrs. Real bunt taste. I used my treager with a smoke tube. I used maple wood and perhaps that may have been the issue. I will try apple wood next time.
I find apple wood is best for cheese. 45 minute smoke will give you a less strong taste. Wrapping it in parchment and refrigerating for 24 hours also really mellows it out for some reason. I hope you enjoy the next batch 🙂
The ideal cold smoke is a thin blue smoke. I think the method used in this video produces a heavier smoke, maybe it needs more airflow. I've cold smoked bacon exactly like this, same tube, also using a traeger, and my problem was airflow, bacon tasted like campfire.
Love the apron keep up the good work!
I'm currently mastering a deep cold smoke. I run it for 8hrs and keep it as air tight as possible. Gives a very rich smokey flavor.
when you say that you keep it as air tight as possible, do you restrict the air flow as well in order to make a dense smoke? I will smoke my fist bacon when my cure is done and usualy crack my lid open when I cold smoke as I have a ironwood withour the chimney, would you propose I keep the lid shut and allow whatever smoke that manage to sneek out the back to be the airflow?
Very helpful video. I never thought of stacking trays. Currently doing bacon Colby Jack and apple wood Swiss
Did u remove the drip pan?
I left the drip pan in. The smoke rolls through ok but it’s not a bad idea to flip the cheese half way through.
What size and make of tube do you use?
I use a Napoleon 12in tube I got off Amazon.
OMG. How much cheese do you eat?
I like smoked cheese, but it has been a big hit with my colleagues as well. It disappears faster than birthday cake in a boardroom. 😃