Smoking Ham, Cheese, Salt, & Pepper Flakes!

[shanez]

I got the cheapest quality grocery store ham on purpose to see how much smoking it would improve it.

I'm trying a second brand of blue cheese in addition to the brand I smoked last time just for comparison.

Trying a Swiss cheese for the first time.

The cheddar is a supposed aged English cheddar but I don't know if it's truly from England or if they're using English as an adjective in this case. Worst case scenario is it makes for an excellent cheeseburger.

Added a pan of salt as has been recommended here.

Lastly the pepper flakes are an experiment. Can't wait to try them on a slice of pizza.

 

[kcghost]

And you set the temperature at what ??

 

[btp79]

And you set the temperature at what ??

Low as it will go I try to target 175 on my pellet smoker, I'm not super confident in its accuracy below that. Green Mountain something, mid range.

 

[shanez]

And you set the temperature at what ??

Today's temperature was 92 degrees.

I did, however, have a few drinks and forgot about everything until a few minutes ago. The Swiss did not fare very well (tastes great though):

 

[mawnansmiff]

The cheddar is a supposed aged English cheddar but I don't know if it's truly from England or if they're using English as an adjective in this case.

Murray's Aged English Cheddar.​

Hailing from Dorset, England, this cow’s milk cheddar is created following a cheesemaking tradition that dates back to the Middle Ages. Infused with grassy notes from its English fields of origin, Murray’s Aged English Cheddar is matured for a 12-14 months until it emerges with a foundation of tangy and nutty undertones—think sour cream, toasted hazelnuts, and savory pot roast. Try it with a dollop of Hillside Caramelized Fig Chutney served on a Firehook Sea Salt Cracker.

You have me salivating again Shane!

Regards,

Jay.

 

[lukasstrifeson]

So.. Are you fold-n-stuffing or rubbing them out?

Oh wait..

 

[JackOrion]

I’ve had great success cold smoking cheese with one of these. If you go for any longer than two hours, depending on the outside temp and what your grill/smoker is you may need to interrupt it or place a big tray filled with ice in the vessel.
I use a Big Green Egg large size,,which holds heat extremely well, so I only smoke cheese when it’s cold outside 60’s and for up to 4 hrs. The internal egg temp stays under 100f and won’t melt a tillamook loaf. Only once there was a melting issue and it was in the high 70’s low 80’s outside.
The pellet cage is great for cold smoking. I’ve used it for oysters, picked eggs, cheeses….. I plan on doing fish soon.
I can get my Big Green Eggs to roll a charcoal with wood chunk smoke as low as 125f but that’s too warm for cheese.
After smoking I always wrap up the cheese in parchment, seal it in a ziplock and rest in the refrigerator for at least a a week or two. I like the Med to Sharp cheddar for smoking.

 

[AJL67]

Friend used to cold smoke salmon and cheese with his pellet smoker, he rigged up, i believe it was like drier tubbing, from the smoker to another box to hold the food to be smoked, so that none of the heat really came over and it was more of a cold smoked situation, couldn't beat his smoked salmon, like smokey candy, just out of this world.