Cold Smoked Cheese on Traeger Pellet Smoker 

Hope you enjoy

You bet!

Welcome!

Let me know how that brisket turns out.

@@smokewithme2671 Interesting time. Cold smoked it for 3 hours with seasoning. Vacuum sealed it and put it in my sous vide machine (had it 9 years) looked over 3 hours later machine was dead. Got on Amazon to get a new one and waited 2 days. Then 135F for 48 hours. Was amazing! I think a pre-smoke for anything is the way i will be doing it!

What did the internal temp reach? 135?

@@smokewithme2671 Yep 135 and juicy and full of smoke flavor with a lighter crust on top due to the cold smoke. The fat all rendered perfect. was awesome :)

Good tip!

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 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

Yes but to long will cause it to be bitter

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.

@@smokewithme2671 Cool thanks

Amazon has them

I picked mine up at Home Depot.

For cheese I like using fruity flavors like cherry or apple. Pecan and maple are good as well.

As far as brand, my favorite lately have been Louisiana Grill Pellets.

Picked them up at our local grocery store