Cheshire Feline from the Rolling Acres Chapter shows you how he cold smokes cheese: all smoke, no heat. A smoke tube of competition-blend pellets smolders under a pan of ice in a 22" Weber Smokey Mountain on a 50 ° F rainy day, so the smoke reaches the Colby, sharp cheddar and mozzarella sticks cool. Five hours of smoke, a rest, then Kansas City Smoke and Sweet Martha rubs and a vacuum seal. Let it age a minimum of a month (fresh-smoked cheese tastes severe). Bonus offer: smoked mozzarella sticks in pickle juice with Kansas City Smoke rub. Then we taste a maple cheddar that has been aging given that September. This is GUUUD.

How do you cold smoke your cheese? Let us understand in the remarks.

Pro ideas from Cheshire Cat:

– The colder the day the better. Keep the smoke well under 80 ° F or the cheese melts.
– Black smokers soak up the sun, so use a tent.
– Stand the blocks up so the smoke flows all the way around.
– Cigarette smoker vents half available to begin; later on close all however one and leave that a person wide open.
– Rest the cheese about an hour, season, then vacuum seal while it's still soft from the smoke. Air makes it difficult and rubbery.
– Age it at least a month.

What you require: block cheese (Colby, sharp cheddar), mozzarella sticks, competition-blend pellets, a pellet smoke tube, a pan of ice, Kansas City Smoke rub, Sugary food Martha rub, vacuum sealer and bags, a jar of pickle juice.

0:00 Introduction
01:44 The Setup: Smoke Tube & Ice
03:33 The Cold Smoke
04:58 Season & Seal
06:53 The Taste Test

#BBQPitBoys #SmokedCheese #ColdSmoking #WeberSmokeyMountain #SmokedMozzarella #snacks

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