I stepped in my smokehouse today for a few minutes and when I left my clothes smelt quite smokey in spite of the fact the smokehouse has not been used in a week. This got me to thinking if it would be possible to cold smoke some cheese in the house without even lighting a fire only relying on the residual smoke that has penetrated the interior of the smokehouse.
Has anyone ever tried this? My curiosity is up and I think I have a block of cheese I could sacrifice for the experiment.
A thought on smoking
- Butterbean
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- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Nothing ventured nothing gained. Put cheese in the smoker. The air in the smokehouse is very heavy with the smoke smell so I can't see how it would be possible for the cheese to not soak up this flavor. I am going on the assumption that the smoke molecules must be heavy in the air for you to smell it and they will eventually permeate the cheese.
I'll keep you informed on how it comes out.
Any ideas on how long to leave the cheese in the smokehouse?
I'll keep you informed on how it comes out.
Any ideas on how long to leave the cheese in the smokehouse?
- Chuckwagon
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- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia