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Smoke it and they will come!

 

Hickory Cold
Smoked Cheese

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

 Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

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Mozzarella
Pepper Jack
Medium Cheddar
Monterey Jack
Assorted String Cheese
 
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 $30 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 inch thick slices. In t his video I used a combination of cheeses some are string cheeses.

Place the cheese on your smoker grate. Fill the A-MAZE-N-SMOKER with hickory sawdust also known as A-MAZE-N-Dust. The sawdust can be purchased from A-MAZE-N Products LLC Web Site.

Using a butane mini torch (harbor freight $8.00) light both ends of the sawdust. If you like a stronger smoke flavor light the center as well. Note, I said stronger not bitter. This smoke generator unlike some burns hot enough to create a nice thin blue smoke. This assures a smoke flavor without a bitter after taste.

Place the A-MAZE-N-SMOKER on your smoking grate and close the lid. Open your air vents and let it smoke for 3 hours. That's it! it's that easy.

Smoking doesn't get any easier. Once you have smoked your cheese it can be vacuum packed or stored in Ziploc bags. Always force the air out and seal. Enjoy!

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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SmokingPit.com - Hickory cold smoked cheese using the A-MAZE-N-SMOKER cold smoke generator.

SmokingPit.com - Hickory cold smoked cheese using the A-MAZE-N-SMOKER cold smoke generator.

SmokingPit.com - Hickory cold smoked cheese using the A-MAZE-N-SMOKER cold smoke generator.

SmokingPit.com - Hickory cold smoked cheese using the A-MAZE-N-SMOKER cold smoke generator.

SmokingPit.com - Hickory cold smoked cheese using the A-MAZE-N-SMOKER cold smoke generator.
 

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