Smoked Cheese

Preparation

1. Line smoker drip tray with new aluminum foil
2. Remove shelves from smoker before pre-heating
3. Once smoke has started to roll, remove cheese from fridge and assemble onto shelves (optional, to avoid any indentations during smoke process, assemble cheese on jerky racks then place on smoker shelves).

Smoking Procedure

1. Preheat smoker to 180F on Smoke mode with dampers 2/3 closed.
2. Fill pan ¾ full with sawdust and dampen thoroughly with water.  Form mixture into a funnel shape and place on the heating element.
3. Allow sawdust to smolder and produce smoke with door open (about 30min).
4. Once smoke is rolling consistently, reduce temperature to 80F.
5. Place racks of cheese into smoker
6. Fill 1-2 metal sheet trays with ice and place on rack directly beneath cheese
7. Prop door of smoker open about 1”, this can be done using the latch without clamping shut
8. Cold smoke the cheese for 2 hours. (If temperature of the smokehouse goes above 90 degrees, open the door to release heat).
9. Remove the cheese from the smoker.
10. Wrap each block of cheese individually in butcher paper and set it in fridge for 24-48hrs before eating.
11. Optional: After 24-48hrs, vac pack the cheese individually and place back in the fridge to age/mellow for an additional 2 weeks.