Smokin-It User Forum!
Smokin-It Smokers => Model 4D - The Big Daddy! => Topic started by: EFGM on June 25, 2017, 10:44:42 PM
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Here's 15# Tallimook mild cheddar and 15# Tallimook Pepper Jack. 30 # total now doing it's time in fridge! 3 hours this time with Perfect Mix pellets in Amazen Tube Smoker. No problem with temp control and it was a 90 degree day.
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That looks like it turned out great Doug! :)
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Definitely some good looking cheese. How's it taste?
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It did Bob, and Dave, I couldn't wait even a couple of weeks to let it mellow! It is good stuff. Think I have enough to last awhile now. Will be taking some up to the daughters Bob. Were suppose to head up there in August. Yes sir, I love me some Smoked Tallimook, for sure. Might have invent another new word, "Cheesitarian" and do another Tee, but that's another story. Smoked Cheese is second only to Brisket though.
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Added a short cold smoke for Colby Jack Cubes for Smoked Mac n Cheese.
If anyone wants the recipe I'll be happy to post.
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Yes please Doug! :)
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Recipes are always nice! Which is better... smoked blocks or smoked cubes?
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here ya go Bob! i don't remember where i got this from or i would certainly give them credit. We have certainly enjoyed it over and over.
SMOKED MAC n CHEESE
Ingredients
2 cups elbow macaroni
1/2 stick of butter
3 cups milk
2 cups heavy whipping cream
8 oz of smoked cheddar cheese SHREDDED
8 oz mixed smoked Colby and or Monterey Jack CUBES ( I just use Colby )
salt and pepper
Instructions
Put the dry macaroni elbows ( 2 CUPS) in a pan (somewhere around 9x13 size) - Yes, dry macaroni. You don't need to pre cook.
Melt a 1/2 stick of butter, and then pour it over the macaroni
Add smoked cheddar cheese (8 OZ Shredded) save a little
Add smoked colby CUBED cheese (8oz)
Add milk (3 Cups)
Add heavy whipping cream (2 Cups)
Salt and pepper to taste
Give it a stir (I actually stirred it another time or two during the early cooking process).
Into the Oven at 250 degrees for approximately 1:50 minutes (I did 1:54 to be exact)
Save a little of the smoked shredded cheddar when you're preparing, and add a layer on top now (after the 1:50 in the smoker).
Into the oven on BROIL for a few minutes until you get the desired color you're looking for
Smokey, creamy, noodles done to perfection. This is a good one.
i did find that if you used the cold smoked cheese you can even prepare snd take to another location and use a oven. But it is enhanced I think if you use your smoker vs the oven but most of the time we just use the oven and it is awesome.
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Recipes are always nice! Which is better... smoked blocks or smoked cubes?
Larry, I always cold smoke about 8 oz blocks of cheddar and pepper jack and I cold smoke the colby cubes . The cheddar is shredded for the recipe and the cubes just go in as cubes and they melt during the cook. That's why a stirring is recommended as it helps with the cubes melting.
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Thanks Doug! I'll give it a try. :)
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Cheese Vault is full again.
12.5# Tallimook Mild Cheddar and 12.5# Tallimook Pepper Jack
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Sure is a lot of cheese. As usual, looks like you did yourself proud Doug. I am sure you have addressed this but what vac machine do you use? My trusty foodsaver pro bought more than a decade ago has officially locked up with nothing but a loud clank and then flashing lights. Time to start looking for a new one.
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Thanks Dave, it’s a Weston 2300. Capable of 15” bags but 99 % of my use is 6X10. It’s has really been a great tool capable of a lot of sealing. This batch of cheese was 44 bags. It’s good to hear yours lasted so long. I just happened across a V4260 in an estate sale for $30. Gave it to my brother to get him started and we discovered it had never been used.
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I've been looking at the chamber sealers but for now have been wrapping in plastic wrap as tight as I can get it and then into ziplock bags. Seems to be working fairly good. Still..............