Author Topic: Cheese  (Read 5164 times)

EFGM

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Cheese
« on: June 25, 2017, 10:44:42 PM »
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.
« Last Edit: June 26, 2017, 11:12:43 AM by EFGM »
Doug
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BedouinBob

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Re: Cheese
« Reply #1 on: June 26, 2017, 12:55:54 PM »
That looks like it turned out great Doug!  :)
Bob - Colorado Springs
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old sarge

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Re: Cheese
« Reply #2 on: June 26, 2017, 08:36:34 PM »
Definitely some good looking cheese. How's it taste?
David from Arizona
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EFGM

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Re: Cheese
« Reply #3 on: June 26, 2017, 09:43:47 PM »
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.
Doug
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EFGM

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Re: Cheese
« Reply #4 on: July 01, 2017, 08:34:01 AM »
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.
Doug
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BedouinBob

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Re: Cheese
« Reply #5 on: July 10, 2017, 12:06:58 PM »
Yes please Doug!  :)
Bob - Colorado Springs
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LarryD

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Re: Cheese
« Reply #6 on: July 10, 2017, 01:07:44 PM »
Recipes are always nice!  Which is better...  smoked blocks or smoked cubes?
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EFGM

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Re: Cheese
« Reply #7 on: July 10, 2017, 01:25:47 PM »
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.
Doug
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"SMOKIN-IT CARES"

EFGM

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Re: Cheese
« Reply #8 on: July 10, 2017, 01:29:30 PM »
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.
Doug
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BedouinBob

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Re: Cheese
« Reply #9 on: July 10, 2017, 02:49:51 PM »
Thanks Doug! I'll give it a try.  :)
Bob - Colorado Springs
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EFGM

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Re: Cheese
« Reply #10 on: October 16, 2017, 06:59:02 AM »
Cheese Vault is full again.
12.5# Tallimook Mild Cheddar and 12.5# Tallimook Pepper Jack

Doug
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old sarge

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Re: Cheese
« Reply #11 on: October 16, 2017, 08:28:58 PM »
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.
« Last Edit: October 16, 2017, 08:33:30 PM by old sarge »
David from Arizona
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EFGM

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Re: Cheese
« Reply #12 on: October 16, 2017, 09:40:02 PM »
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.
Doug
Carrollton
A Briskitarian with Briskititus
#4D w/Big Red Upgrade: PG1000: Fireboard
 
"SMOKIN-IT CARES"

old sarge

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Re: Cheese
« Reply #13 on: October 16, 2017, 10:42:04 PM »
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..............
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus