Nothing beats freshly smoked cheese! Enjoy these at your next football party and score a touchdown with your guests!
6 LB – Cheese, 1 pound blocks
Cheddar, pepperjack, gouda etc. Harder cheeses
- Fill the sawdust pan for the PK-100 ¾ full with sawdust, do not get it wet for this recipe.
- Place the sawdust pan on the heating element and turn the PK-100 on, at 625 watts to 110 degrees.
- Let the smoker preheat and allow the sawdust to start to smolder and produce smoke.
With the dampers ¼ open, lower the heat to 65 degrees and prop the door open.
-We do this so we can still monitor the temperature of the smokehouse without adding additional heat. If the temperature outside is below 50 degrees, set the temperature to 70
- Place the blacks of cheese on jerky racks and then place in the smoker.
- Cold smoke the cheese like this for 2 hours.
- If the temperature of the smokehouse goes above 90 degrees, open the door more to allow heat to dissipate.
- After 2 hours, remove the cheese from the smoker.
- Wrap each block of cheese individually in butcher paper and set it in the fridge for 2 days.
- After 2 days, vac pack the cheese individually and place back in the fridge to age/mellow for 2 weeks.
- After that, your smoked cheese is ready to enjoy!
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