This smoke would have used cheese from Kroger that was on sale (of course) and following primarily Mr. T’s advice at SMF. 
The cheese to be smoked was a sharp Cheddar and Pepper Jack but the MES would not run below 90 degrees given the Amazen tray inside the MES and the ambient temp. Continue reading
Fat Trimmed and Sectioned
2/4/2017, 6:30 AM – Trimmed an 8 lb. pork shoulder as instructed here to expose the money muscle, the horn, and the middle section but separated the three pieces to be able to pull the money muscle at 160. Rubbed in Jeff’s Original Rub fairly heavy to those plus the three small pieces for tasso. Continue reading
Garlic Aioli
- ¾ cup mayonnaise
- 1 teaspoon minced garlic (about 1 garlic clove)
- 2 pinches of black pepper
- 1 tablespoon lemon juice or white wine vinegar
- 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)
From http://www.stuckonsweet.com/pulled-pork-sliders-with-garlic-aioli/#_a5y_p=4812901
This cook included a cabbage/carrots/onion side dish and if the meat had not been overcooked it would have been great. Still a lot learned for next time. Continue reading
1/28/2017, 6:30 AM – Had thawed a 7.83 lb. slab of ribs.
Removed silver skin and trimmed off fat. Seasoned with Jeff’s Texas Rub made with granulated garlic and put back into the refer under plastic. They turned out great. Continue reading
Turned out well other than a little too salty. Went by the advice here and this page at Mr. T’s web site. A bit salty and analyzed here. Continue reading
Preface – This was a good learning experience and the meat turned out ok but was in too long. Continue reading
This is a great mix and is our go-to blackening season. It is based on the recipe at NolaCuisine.com with fennel added per comments at that site and our preference for a lower salt level.
Continue readingIngredients
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons mayonnaise
1/8 teaspoon ground red pepper
1/2 cup nonfat sour cream
Directions
In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Below are advice and links at SMF about cold smoking.
Mr. T’s Q&A Guidelines – He is the resident expert on cheese smoking and has great how-to posts and advice on others posts. Go here for his detailed how to. See his cold smoking tips here.
- 2 weeks aging is a good starting point. Try and leave one of them to sit for at least a month, you’ll be happy you did. Cheddar, pepper jack, and gouda are our go to flavors.
- Time depends on now much smoke you want on it. I go anywhere from 3-6 hours, depending on who I’m making it for.
- For hard cheeses, I like apple smoke, but hickory has been friendly as well.
Miscellaneous comments and advice:
- A poster said Pepperoni cheese is wonderful smoked.
- Vac pack but do not freeze. Some have kept in Refer for 1-2 years and it keep getting better.
- smoked Velveeta for cheese dip is awesome! I cut a block in half and smoked it for 45 minutes at 100 degrees. Let it sit for a day or two in the fridge and make cheese dip using the recipe on the Rotel can. Add a 1/2 pound of burger and a teaspoon of cumin for an added touch.
- I give it a light coat of olive oil before vacuuming.
- I’ve found that I prefer Monterey Jack, Pepper Jack, and Gouda for smoked cheeses. I smoke mine for 2 to 3 hours, in butter-stick size hunks. As in, I get a big hunk of cheese, but then trim it down to the size of a butter stick, only because I like that size for slices for crackers. I use an AMNPS with the Pittmaster pellets for my smokes.