How to Cold Smoke Cheese (EASY with Smoke Tube)

Рет қаралды 39,438

Күн бұрын

How to Cold Smoke Cheese (EASY with Smoke Tube)#smoketube #smokecheese
Smoking any of your favorite semi-hard cheeses is SO easy with a $10 smoking tube and a little patience. Learning how to smoke cheese is easy & worth the time! Not a lot of equipment is required to cold smoke cheese. Smoked cheese is pure bliss. It's an unexpected treat served up for a party or charcuterie board. Anyone can do it! This video is presented by my husband, Josh. He's the grill master and "smoking" expert in the house. When it's cool outside, it's the perfect time to get smoking! Smoke cheese today and it's ready to enjoy in 2 Weeks! Give it a try this weekend!
#cooking #recipe #foodvideo #howto #howtosmoke #smokedcheese #pelletsmoker #smoketube #WholeMadeLiving
For the FULL RECIPE Go To:
wholemadeliving.com/how-to-sm...
~ Products I Use for THIS RECIPE ~
Smoke Tube: amzn.to/3HmUK5u
Smoker Pellets: amzn.to/3wwZSxL
Bernzomatic Torch: amzn.to/3XUKird
Grill Tongs: amzn.to/3WEC8Cp
Parchment Paper Baking Sheets: amzn.to/3JfAbcG
Half Sheet Wire Rack: amzn.to/3HvdC2h
FoodSaver Vacuum Sealer: amzn.to/3Hw0xpx
FoodSaver Vacuum Sealer Bags: amzn.to/3HvsYDV
~ Products I Use for my Recipes ~
OXO Good Grips Tool Set: amzn.to/3fb5Df0
OXO Good Grips Measuring Cup Set: amzn.to/3LCOV4d
OXO Good Grips Measuring Cups: amzn.to/3BEEclf
ThermoPro Digital Meat Thermometer: amzn.to/3qYacMf
~ Appliances I Use for my Recipes ~
PIT BOSS Wood Pellet Grill: amzn.to/3UI6Cno
Blackstone Flat Top Griddle: amzn.to/3C2La5d
~ Photography/Video Equipment I use ~
NEEWER 79 inch Camera Tripod: amzn.to/3r9dNaI
NEEWER 5-in-1 Collapsible Reflectors: amzn.to/3DUQby4
Meking 3 in 1 Photography Reflectors: amzn.to/3Ca5MIE
Nikon D3200 24.2 MP CMOS Digital: amzn.to/3BNOwHW
FOLLOW ME:
Website: wholemadeliving.com/
Instagram: / wholemadeliving
Facebook: / wholemadeliving
Publc: publc.com/publishers/wholemad...
Twitter: / wholemadeliving
CHAPTERS:
00:00 Introduction
00:14 Josh presents cheese to smoke
00:25 Cutting blocks of cheese into smaller chunks
00:40 Remove rind from cheese
01:11 Transfer cheese blocks to wire rack for transport
01:25 Fill smoking tube with mild wood pellets
01:57 Lighting Smoking Tube
02:40 Carefully placing tube horizontally in smoking vessel
03:00 Placing cheese in smoking vessel
03:29 Turning cheese (Cheese smoking for 2 hrs)
04:28 Smoking cheese complete
04:45 Wrapping cheese in wax or parchment paper after 1 Hr rest
05:24 Unwrapping cheese after 24 Hrs & Vacuum Sealing
06:07 Like & Subscribe
06:27 TIP: Showing Water in Bowl Method with Zip Top Bag
06:53 After all cheese sealed up, AGE Smoked Cheese 2 Weeks
07:09 Outro- Like & Subscribe. Happy Smoking!
MUSIC:
1) The Colonel - Zachariah Hickman
2) Back To The Wood by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
Artist: audionautix.com/
3) Birdseye Blues - Chris Haugen

Пікірлер: 55

@KingsUndone 7 ай бұрын

Awesome video, and super thank you. Especially for the links!

@WholeMadeLiving 7 ай бұрын

Thank you! You're very welcome. Thanks for the comment! 😁

@purdhupley7864 3 ай бұрын

I put a piece of aluminum foil as a cap on the open end to keep any from falling out

@WholeMadeLiving 3 ай бұрын

Good idea! Thanks for sharing.

@BlackJesus8463 7 ай бұрын

Thanks!

@WholeMadeLiving 7 ай бұрын

You're welcome! 🙂

@kerplop2263 Ай бұрын

cheese vessel. 🧀🤤

@masterchiefmasterchieflopez 8 ай бұрын

thank you

@WholeMadeLiving 7 ай бұрын

You're welcome! 😊

@wildernessoutdoors6875 5 ай бұрын

Is that the Firefly theme song?! Loved that show.

@WholeMadeLiving 5 ай бұрын

I don't think so...🤔 This is the music in the video: 1) The Colonel - Zachariah Hickman 2) Back To The Wood by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/... Artist: audionautix.com/ 3) Birdseye Blues - Chris Haugen

@mrdcdukes1857 8 ай бұрын

I neeeeed to see someone take a bite

@WholeMadeLiving 8 ай бұрын

Sorry we didn't make that happen. You'll just have to make some smoked cheese yourself and enjoy that bite yourself! 😉

@enderst81 7 ай бұрын

Try putting the tube on the other side of the chimney.

@thisismyusername6717 4 ай бұрын

I like to do pepperjack cheese with a hickory blend.

@WholeMadeLiving 4 ай бұрын

We haven't done Pepperjack yet! Love it! We'll have to try it. Thanks for sharing.

@chuckfreeman7392 8 ай бұрын

I want instant satisfaction. But, if it's gonna be as good as this looks, I'm in!

@WholeMadeLiving 8 ай бұрын

Trust me, it's worth the wait! All the best things are worth waiting for. 😉 Hope you enjoy that smoky cheese soon!

@lizardking58 6 ай бұрын

Is it normal for a rind to form from this process? I did this a month ago, and skipped the resting in the fridge for 12-24 hours part (I’m a rookie smoker). I was wondering if that may be why, or maybe it’s normal

@WholeMadeLiving 6 ай бұрын

I'm not sure what level of "rind" you have but being a little firmer on the outside is normal. The outside definitely picks up some color and gets a little more firm.

@cydrych 5 ай бұрын

Any cheese that isn’t wrapped and refrigerated will form a bit of a rind as it drys out. So smoking will do the same thing and depending on the humidity in the chamber it could increase the effect. Wrapping in plastic or sealing in a bag/container after smoking can help to rehydrate the surface a bit.

@USA__2023 5 ай бұрын

The colder you smoker the less rind, and color change. I did some a few weeks ago at 50 deg F for 4 hours. Used cold smoke generator with apple wood and there was no rind on any of the cheese. You coldn't even tell it was smoked until you tasted it. I vac sealed within an hour after smoking it.

@mikerayle6103 10 ай бұрын

Love me some steel drivers and smoked cheese to go with my venison summer sausage.

@WholeMadeLiving 10 ай бұрын

Ok, you got me. What are steel drivers? 🤔

@mikerayle6103 10 ай бұрын

@@WholeMadeLiving It was the music they must have remade the tune in the background one of the ones you used was without lyrics though.

@WholeMadeLiving 10 ай бұрын

@@mikerayle6103 Ah ok. You know your music. I might have to check them out. My husband loves that kind of music.

@mikerayle6103 10 ай бұрын

@@WholeMadeLiving It's a blue grass band Chris Stapleton was in if you have heard of him. He's very good 👍

@WholeMadeLiving 10 ай бұрын

@@mikerayle6103 lol. Of course! My husband is literally laughing at me right now. Thanks for the info and yes, we LOVE Chris Stapleton!

@Audioerotica_music 10 ай бұрын

I'm so doing this...

@WholeMadeLiving 10 ай бұрын

Awesome! I hope you do and hope you love it as much as we do. Might need to wait till it gets cooler outside depending on where you are. 😊

@josephpeck4315 4 ай бұрын

Why do you wrap it in parchment paper versus seal it right away

@WholeMadeLiving 4 ай бұрын

The purpose is to let the smoke mellow a bit before sealing it, so it gives a smoother less harsh smoke flavor.

@jesseabrams5054 4 күн бұрын

How long do the pellet tubes smoke 4

@WholeMadeLiving 4 күн бұрын

Hey Jesse, the 12" one that I use will last over 5 hours. It varies some on your particular pellets used but that's a good ballpark. Thanks for watching and for your question!

@loneeagle75 2 ай бұрын

Shouldn't the cheese be between the tube and the chimney?

@WholeMadeLiving 4 күн бұрын

Hey @loneeagle75, if you want it between then go for it. Since this is cold smoking and there is no significant draft through the smoker caused by the heat, it doesn't really make a difference. The smoke permeates the whole smoker and slowly works it's way out instead of drafting out quickly like a hot smoke. If this was hot smoking then yes that would be more critical. If you feel better with the cheese between the smoke tube and chimney then by all means do it.

@Parkster44 8 ай бұрын

So you’re done smoking . You wait an hour before you wrap in parchment paper . How long do you leave it in parchment paper before transferring it to vacuum bags ?

@WholeMadeLiving 8 ай бұрын

Approximately 24 hours. It's not absolutely critical, but you don't want to leave it too long so it doesn't dry out/harden. More detailed instructions are on our site here: wholemadeliving.com/how-to-smoke-cheese-its-easy/ Hope this helps! Happy Smoking! 😃

@Parkster44 8 ай бұрын

@@WholeMadeLiving so if I skip parchment paper stage and just do vacuum seal is that ok?

@WholeMadeLiving 8 ай бұрын

I can't really give you a good answer on how it will turn out because we've never not done it without the rest. The purpose of the rest is to let the smoke mellow out before you seal it away.

@Parkster44 8 ай бұрын

@@WholeMadeLiving perfect . I’ll leave it rest for a day like you guys do ok my spare fridge to avoid the smoke lol I just did a batch of salmon too

@Parkster44 8 ай бұрын

So the two weeks after the parchment do I freeze or leave in fridge in vacuum sealed bags

@dorianperez13 7 ай бұрын

Can I use butchers paper instead of parchment paper?

@WholeMadeLiving 7 ай бұрын

I have never done that but I don't see any reason why that wouldn't work. The purpose is to cover it but still allow it to breathe which I think butcher paper would do. If you try it, let me know how it turns out!

@rds333 6 ай бұрын

Personally, I wouldn't wrap smoked cheese in any kind of paper. The paper will absorb any smoke flavor from the surface. For the past 3 years, this is what I do. 1. Remove the cheese from the smoker after 1-5 hours of smoking. 2. Place the cheese on a cooling rack and place it uncovered in a refrigerator for 1-4 hours. (This will help dry the surface of the cheese without removing the smoke flavor). 3. Vacuum pack the cheese. Let the cheese "cure" in the refrigerator. My rule of thumb: 1-2 weeks for every hour of smoke. Now, keep in mind that your refrigerator will smell like smoke for 2-3 weeks. Enjoy.

@rtcoleman3626 Ай бұрын

Use smoking wood chips in place of the pellets I use two tubes this is definitely the best way to eat cheese I have a Pit Boss Austin XL they work great for cold smoked and cheese❤

@WholeMadeLiving 4 күн бұрын

Hey @rtcoleman3626, I've never used the wood chips for this but I'm sure it works awesome! I went small on my original Pit Boss and now I'm waiting for it to finally die some day so I can upgrade to a bigger one! Thanks for watching!

@ronzo1363 6 ай бұрын

Nope. You need real wood. 🪵. Hickory and cold smoke it. Been doing it for over 30 years.

@TMac2195 6 ай бұрын

Yeah, God forbid anyone does anything different than you.

@blue_water_jim 6 ай бұрын

@TMac2195 didn't you know there is only one way to do anything? 😂

@cydrych 5 ай бұрын

If you don’t have a cedar smoke shack with cedar dowel racks lined with banana leaves and a 60/40 cherrywood/sugarmaple blend fire that is tended by leprechauns you don’t know what you’re doing. Stop spreading lies and misinformation.