Thanks great video! I did mine the other day and tried smoke mode with my traeger but it did not go over so well! I left it just a bit too long. I was experimenting anyhow just to see. I don't see why Trager did not adapt a cold smoke mode right into the smoker when they made them.
I'm not sure if it will make a difference in you smoker, I stand the cheese up on its long edge instead of laying it flat. An advantage to this is being able to fit more cheese in the same area. Great vid!
I used to think the same thing, putting the cheese on its side. I have tried this. However, here's what I discovered. Smoke is attracted to moisture, and moisture leaves cheese on its top surface (whichever side you have up). I used to think, "If I put the cheese on its side, I could fit more cheese on and there would be more surface area for the smoke." Sadly, it doesn't work this way. When I tried this, only the top side changed color. Now I always place the cheese so the broadest side is facing up. Also, I flip the cheese after halfway through the smoke. I typically smoke my cheese for 4 to 5 hours, then vacuum pack it and leave it in the fridge for 1 month. My rule of thumb, let your cheese cure 1 week for every hour of smoke.
I have a little butane lighter I use. You have to hold the fire on the pellets for a few minutes and may have to give it some oxygen to get it going good.
on another vid it was suggested that you need to keep it for 2 weeks in fridge before eating. Does the longer time matter or is 3 to 5 days good enough?
I don’t think it matters all that much as I have ate it after 3 days in the fridge and even had some months later after freezing it. I would say minimum 3 days and if you can resist it longer that is only going to give the smoke a chance to absorb into the oil and penetrate a bit more
I almost took a bit out a my phone! Looking great! If that’s the only time you seasoned the beef try it after smashing them down, you’ll have way more surface area to work with. Looks fire tho!
