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Preparation:
Smoked cheese is an amazing treat that is very easy to make
but requires low smoking temperature. One of the best
methods I have found is to use a cold smoke generator. These
come in a variety of styles and costs. The unit I am using
in this video is the A-MAZE-N-SMOKER. Cost is approximately
$35 and it can be purchased from A-MAZE-N Products LLC
Web Site.
Preparation doesn't get any easier! Simply cut the cheese
in 1/2" to 1" thick slices. In this video I used a combination
of Swiss cheese and some Pecans.
The first step is to mix the Apple Chipolte BBQ bath
concentrate 1/8 cup to 1/8 cup of water. In the video you
see a misting bottle. Avoid it as all it did was plug up.
Place the BBQ bath in a small bowl and mop it on both sides
of the cheese. Pat the cheese dry with a paper towel, being
careful to soak up liquid and leave spices behind. The rest
will dry during smoking.
Place the Pecans in a quart size ZipLoc bag and pour in a
Tbsp of BBQ bath. Zip it up and shake to coat the nuts. Pour
the nuts onto a smoking rack and spread them out evenly.
Place the cheese on smoker rack and place bothe the
cheese and the Pecans into the smoker.
Fill the first row of the
A-MAZE-N-SMOKER with flavored pellets. Now fill the last
row. We will only fill 2 rows because the pellets burn
hotter and can jump into the next row and soon you will have
a flare up. One row will burn about 2.5 to 3 hours. Check it
later and just at more pellets to the same 2 rows and it
will start burning the other way.
Using a propane torch light
both ends of the pellets. Place the A-MAZE-N-SMOKER on your smoking grate and close
the lid. Open your air vents and let it smoke for 4 hours.
Keep an eye out for the smoke to stop. Sometimes the pellets
will go out. This did not happen on this cook.
That's it! it's that easy.
Smoking doesn't get any easier. Once you have smoked your
cheese and nuts they can be vacuum packed or stored in Ziploc bags.
Always force the air out and seal. Enjoy! It's always good
to let your cheese set for a few weeks. Mine never make it
that long. :-)
Cold smoking tip!
Try smoking your cheese at night when the air temperature
is lower. This will produce moister smoked cheese. This can
make a big difference for those living in warmer climates.
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