Smoking Meat (27 page)

Smoked Cheddar Cheese

Of all the smoked cheeses, cheddar is definitely my all-time favorite. Once you taste the home-smoked version, you just won’t be content to buy the pre-smoked stuff any longer. Gouda, Muenster, Edam, mozzarella, Swiss, and pepper Jack are also great choices for this recipe.

Two 8 oz blocks cheddar cheese

Using one of the cold-smoking methods described in the Cold-Smoking Basics section of the
Smokeology
chapter, set up your smoker to maintain a temperature of less than 90°
F
.

Place the blocks of cheese directly on the grate and apply light smoke for about four hours. Remove the cheese from the grate and place it into a Ziploc bag. Store the smoked cheese in the refrigerator for two weeks before eating it to allow the smoke flavor to disperse throughout the cheese.

Smoked Cream Cheese

Who would have thought of smoking something like cream cheese? For a new twist on dessert or even for a spread or dip, the hint of smoke in this cheese will be something you are sure to enjoy.

Two 8 oz pkgs cream cheese

Set up the smoker for cold smoking using one of the methods described in the Cold-Smoking Basics section of the
Smokeology
chapter. Place the cream cheese in a pie plate or on another flat surface, and set it on the smoker grate. Apply light smoke for about two hours, making sure to keep the heat at no more than 75°
F
to 80°
F
, since cream cheese melts very easily.

After removing the cheese from the grate, mix it with a spoon or spatula to help distribute the smoke flavor, then reform it into two blocks. For the best-tasting result, place the cream cheese into a Ziploc bag and store it in the refrigerator for four to ten days before eating it or using it in a recipe.

Smoked Cheese Sticks

Cheese sticks come in cheddar, pepper Jack, mozzarella, or various cheese blends. Smoke them just like any other cheese, then wrap them individually in plastic wrap or place them in Ziploc bags as handy snacks for kids and adults alike.

24 cheese sticks (not string cheese)

Prepare the smoker for cold smoking using one of the methods described in the Cold-Smoking Basics section of the
Smokeology
chapter. Lay the cheese sticks on the grate with about a ½ inch between them to allow the smoke to get to all parts of the cheese. Apply light smoke for one hour, making sure to maintain a smoker temperature of less than 90°
F
.

Remove the cheese sticks from the grate and place them in a Ziploc bag in the refrigerator for four to ten days to let the smoke flavor disperse throughout the cheese.

Where to Purchase Smoking Equipment & Supplies

MANUFACTURER WEBSITES

ONLINE RETAILERS

I am a big fan of Amazon.com. I probably spend way too much time and money there, but just about anything I need, whether it be a book or a crazy item like a jalapeño pepper roaster, can be found with relative ease and, in most cases, with free shipping. A few brick and mortar retailers also sell smoking equipment and accessories online. My favorite online sources are:

•
Amazon.com

•
BassPro.com

•
HomeDepot.com

•
Lowes.com

•
Target.com

•
Walmart.com

Metric Conversion Charts

TEMPERATURE

VOLUME

WEIGHT

LENGTH

CAN SIZES