Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Has anyone ever learned how to smoke swiss cheese with a home smoker?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Has anyone ever learned how to smoke swiss cheese with a home smoker?),it will help you,my kids.
What temperature? What wood? How Long? We love smoked swiss and provolone and was wondering how to make it at home.
Answers:
To smoke Swiss or any other cheese you must use a cold smoke, in other words you cannot have any heat source nearby. There are instructions for cold smoking are on the Internet. Basically you must pipe the smoke from the normal smoker to another container (box), giving the smoke a chance to cool. Keep you cheese wrapped in cheesecloth suspended from a hook so that the cold smoke surrounds it.
Other Answers:
I smoked Swiss Cheese in a bong before. EWWWWW!!! What a mess and I didn't even get high!
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Kitty said: Yes.Has anyone ever learned how to smoke swiss cheese with a home smoker?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Has anyone ever learned how to smoke swiss cheese with a home smoker?),it will help you,my kids.
What temperature? What wood? How Long? We love smoked swiss and provolone and was wondering how to make it at home.
Answers:
To smoke Swiss or any other cheese you must use a cold smoke, in other words you cannot have any heat source nearby. There are instructions for cold smoking are on the Internet. Basically you must pipe the smoke from the normal smoker to another container (box), giving the smoke a chance to cool. Keep you cheese wrapped in cheesecloth suspended from a hook so that the cold smoke surrounds it.
Other Answers:
I smoked Swiss Cheese in a bong before. EWWWWW!!! What a mess and I didn't even get high!
you need an ice barrier between the cheese and the heat. Use hickory wood. It should start to take on a smoke flavor in about 45 min.
correctness,It's Non-profit and only for informational purposes.
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