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View Full Version : Cold smokin cheese today



Primo
01-03-2011, 11:01 AM
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0058.jpg
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0059-1.jpg

Fatback Joe
01-03-2011, 11:35 AM
What kind of cheese is that red sausage looking thing? :msn-wink:

Have fun.

Primo
01-03-2011, 12:06 PM
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0062.jpg

Primo
01-03-2011, 01:23 PM
playing with settings M,A,S,P settings f6.3 shutter 2000
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0065.jpg

Primo
01-03-2011, 03:59 PM
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0075.jpg

SmokyOkie
01-03-2011, 09:33 PM
playing with settings M,A,S,P settings f6.3 shutter 2000
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0065.jpg

so have you learned anything about the MASP settings?

I keep intending to read and learn about them but have never gotten around to it.

Primo
01-03-2011, 09:47 PM
so have you learned anything about the MASP settings?

I keep intending to read and learn about them but have never gotten around to it.
M= Manual user controls both shutter and aperture
A = Arperture user chooses aperture cam selects shutter speed
S = Shutter user choses shutter cam selects aperture
P =Programmed auto canm sets shutter and aperture

then there is
s
cl
ch
q
mup

Primo
01-03-2011, 09:50 PM
now what mode is this in
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0095.jpg

SmokyOkie
01-03-2011, 10:45 PM
Macro?

Primo
01-04-2011, 06:05 AM
Macro?


nope not macro .i gotta get me a macro glass today though for them close ups .2.8 or 1.4 .i been looking at them

Denverbri69
02-01-2011, 10:44 PM
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0075.jpg
I can tell by the melted areas on your cheese you are smoking too hot. I smoke my cheeses between 80 and 90 degress (closer to 80 the better). I was 15 degress here in Colorado on Monday and I put up a batch of cheeses and Lox. The smoker never got above 50 degress. PERFECT!
3266

Have you ever tried cold smoking ribeyes?

SmokyOkie
02-01-2011, 10:49 PM
What do you do with the rib eyes after you cold smoke them?

Primo
02-02-2011, 06:15 AM
I can tell by the melted areas on your cheese you are smoking too hot. I smoke my cheeses between 80 and 90 degress (closer to 80 the better). I was 15 degress here in Colorado on Monday and I put up a batch of cheeses and Lox. The smoker never got above 50 degress. PERFECT!
3266

Have you ever tried cold smoking ribeyes?

i had it at 90 degree or so .next time ill lower to 70 to 80 degree thanks

Denverbri69
02-02-2011, 10:32 AM
What do you do with the rib eyes after you cold smoke them?
In our house we call it investing in 'meat futures'. At certain times of the year Costco's (great quality meats) price for boneless prime rib drops below $6 per pound. At this price we pick up 1 or2. From the large eye end of the rib I cut 2 roasts and from the smaller eye end I cut good size steaks (about 1 inch).

Before vacuum sealing the steaks I cold smoke them. Smoke them for about an hour at a temp 80. They will still be raw, but have a great smokie flavor. Seal them up and the when you grill them on the gas grill they taste like they have been cooked over a hickory fire. You really should try it.

SmokyOkie
02-02-2011, 01:01 PM
In our house we call it investing in 'meat futures'. At certain times of the year Costco's (great quality meats) price for boneless prime rib drops below $6 per pound. At this price we pick up 1 or2. From the large eye end of the rib I cut 2 roasts and from the smaller eye end I cut good size steaks (about 1 inch).

Before vacuum sealing the steaks I cold smoke them. Smoke them for about an hour at a temp 80. They will still be raw, but have a great smokie flavor. Seal them up and the when you grill them on the gas grill they taste like they have been cooked over a hickory fire. You really should try it.

I will. sounds like a great excuse to take the Smoke Pistol for a stroll.

Vermin99
02-02-2011, 03:06 PM
In our house we call it investing in 'meat futures'. At certain times of the year Costco's (great quality meats) price for boneless prime rib drops below $6 per pound. At this price we pick up 1 or2. From the large eye end of the rib I cut 2 roasts and from the smaller eye end I cut good size steaks (about 1 inch).

Before vacuum sealing the steaks I cold smoke them. Smoke them for about an hour at a temp 80. They will still be raw, but have a great smokie flavor. Seal them up and the when you grill them on the gas grill they taste like they have been cooked over a hickory fire. You really should try it.



I too will have to give this a try. Thanks for the idea.:thumbs up::thumbs up:


How long do you cold smoke them?

SmokyOkie
02-02-2011, 04:05 PM
Before vacuum sealing the steaks I cold smoke them. Smoke them for about an hour at a temp 80.


I too will have to give this a try. Thanks for the idea.:thumbs up::thumbs up:


How long do you cold smoke them?

An hour.

gt2003
02-05-2011, 11:01 AM
I'm not a big cheese fan but I like the idea of cold smoking. Just how is this done on a stickburner? I'm thinking maybe a very, very small fire is the far end of the smoker box?

I need to get a vacuum sealer then I can slow smoke some steaks!

jerry516planes
02-05-2011, 12:10 PM
now what mode is this in
http://i73.photobucket.com/albums/i218/steve_bucket/DSC_0095.jpg


What kind of cheese is that? String??:blushing:

SmokyOkie
02-05-2011, 04:46 PM
I'm not a big cheese fan but I like the idea of cold smoking. Just how is this done on a stickburner? I'm thinking maybe a very, very small fire is the far end of the smoker box?


cold smoking is great for jerky and fish too. You can do it in a stick burner if it is ral cold out, but eventually the heat builds up, and getting too hot even for a few minutes can be a big problem.

The Smoke Pistol (http://usbbqsupply.com/home/index.php?main_page=product_info&cPath=18&products_id=89) is the ticket for cold smoking. You can even just use a box, or an ice chest when it's 100 out.

It is also a good quick way to add a little smoke to grilled food.