Using a smoker tube, you can cold smoke cheese in under 2 hours. This avoids heating up the cheese and seems to turn out well. I use apple wood as it seems to be a big hit, however hickory works well too. Enjoy!
Awesome tutorial, thank you for going through each step! I'll be cold smoking some Maldon salt soon to create a Cabernet reduction infusion. Looks absolutely beautiful. Recipe: 2 cups Maldon salt, cold smoked about one hour, 1 cup merlot, reduced in a pot until syrupy. Combine the two in a small jar and shake until infused. Use on all things savory. In case you wanted to give it a try, it's the least I can do for your thorough explanation with the cheese/process. Thanks again!
when you say that you keep it as air tight as possible, do you restrict the air flow as well in order to make a dense smoke? I will smoke my fist bacon when my cure is done and usualy crack my lid open when I cold smoke as I have a ironwood withour the chimney, would you propose I keep the lid shut and allow whatever smoke that manage to sneek out the back to be the airflow?
Good video. I tried this the other day. For some reason the smoke made the cheese and the walnuts taste like a campfire. I had them in there for about 2 hrs. Real bunt taste. I used my treager with a smoke tube. I used maple wood and perhaps that may have been the issue. I will try apple wood next time.
I find apple wood is best for cheese. 45 minute smoke will give you a less strong taste. Wrapping it in parchment and refrigerating for 24 hours also really mellows it out for some reason. I hope you enjoy the next batch 🙂
The ideal cold smoke is a thin blue smoke. I think the method used in this video produces a heavier smoke, maybe it needs more airflow. I've cold smoked bacon exactly like this, same tube, also using a traeger, and my problem was airflow, bacon tasted like campfire.
