How to cold smoke cheese in a BBQ smoker
Cold smoking cheese is generally quite an uncomplicated procedure. Once you have learned the entire process and have thoroughly practiced it, by yourself, you will never feel like buying smoked cheese from the supermarket, anymore. Cold smoke cheese in a BBQ smoker has a distinct color, smell and flavor, which is hard to replace. Now, there is no need for you to eat ready made cold smoke cheese, which has harmful chemicals and color components.
The deadline for cold smoking cheese will rely upon what sort of cold smoke generator you are using. On an average, it’s recommended to smoke the cheese for about a couple of hours. This would ensure that the cheese gain the right color and flavor. After the cheese is removed from the BBQ smoker, for best results, it is preferable to wrap the cheese in Clingfilm and then leave it to rest for over a week, inside the refrigerator. But, if it’s not possible for you to leave the cheese for a week’s time, make sure that you at least allow it to rest, for the nighttime, before serving it.
First, to make cold smoke cheese, you’ll want to get higher quality dense cheese, preferably Cheddar. Then, you need cutting the cheese into square inch strips, in order to permit uniform penetration of smoke inside the cheese.
The second stage is to put the cheese strips on the BBQ smoker racks. When placing the strips, ensure that you allow small space, in-between every strip. This would allow the smoke to spread evenly, on all of the sides. One very important thing that you need to bear in mind is to check your surrounding temperature, prior to cold smoking the cheese. If the surrounding temperature is exceeding 30?C then it is better not to try out cold smoking, because it will cause the cheese to melt.
The following step is to put the cold smoke generator, below the BBQ and ignite it. After lighting it, you should close the smoker lid. Always keep in mind that when smoking cheese, you need to make sure that the quantity of smoking going in need to be equivalent to the quantity of smoke coming out. It is because it demands minimal smoke to provide flavor to the cheese. The trapped smoke, present inside the smoker, will provides a “creosote like” flavor to the cheese.
After cold smoking the cheese in BBQ smoker for a couple of hours, you should remove the cheese strips and pat them dry. Then you should wrap them in kitchen foil and leave inside the refrigerator, to rest. This will cause the flavor produced by the smoke to mellow.
For finest taste and texture, it’s highly recommended to try cherry, Hickory or apple wood for cold smoking cheese.
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