smoked cheese

These meat-free pasties are relatively quick and easy to make, but are full of flavour with smoked cheese, mustard and spring onions. 

Smoked cheese and onion pasties

250 grams/9 ounces floury potatoes, peeled

milk

cheese,

tsp English mustard

spring onions, finely chopped

x 320 grams/11½oz ready-rolled puff pastry

egg,

salt and black pepper

Smoked cheese is the perfect snack, sandwich addition, or flavor booster to pasta or soups. I&#39;ll teach you how to smoke cheese so you can replicate this gourmet product at home!

Smoked Cheese

cheese

Select your grill.

Select your grill. The grill for this smoked cheese isn&#39;t preheated, you&#39;re simply using it to cold smoke the cheese. Be sure to use a grill that has good ventilation and one that you can easily track the temperature inside the grill. You do not want the temperature to go above 90 degrees F.

Light the tube smoker.

Light the tube smoker. Light the tube smoker according to the manufacturer’s instructions and place it in your smoker. Make sure the flame is extinguished and the smoke is rolling before you place the cheese on the grill.

Smoke the cheese.

Smoke the cheese. Arrange the cheese on the grill grates. For best results, make sure they aren’t touching on the sides and there is airflow around each piece of cheese. Close the lid and smoke the cheese for about 1 hour for a lighter smoke flavor or 2 hours for a bolder smoke flavor.

Wrap and refrigerate.

Wrap and refrigerate. Once the cheese is done smoking, remove it from the grill and wrap it in parchment paper or untreated butcher paper. Put it in the fridge for 24-48 hours.

Seal tightly.

Seal tightly. Remove the cheese from the paper and vacuum seal it. If you do not have a vacuum seal, place the cheese in a zip-top bag and remove all the air before sealing tightly.

Refrigerate and rest.

Refrigerate and rest. Once the cheese is sealed, place it back in the fridge for 2 weeks to allow the smoke to distribute through the cheese and mellow.

Enjoy.

Enjoy. After that 2 week resting period, you&#39;re ready to open up that cheese and enjoy it however you please!

https://www.youtube.com/watch?v=Emh0ImTWOsY

HOW TO SMOKE CHEESE

To make the best smoked cheese, start with an outdoor grill or smoker. You need a grill that has good ventilation (electric vault smokers don’t always work for smoking cheeses). You won’t be turning on your grill as a heat source, it is simply acting as the vessel for holding your cheese and keeping the smoke flowing around it.

Cheese is notoriously melty, so the first requirement of smoking cheese is cool temperatures. I use a Thermoworks thermometer inside my grill to be sure it stays under 90 degrees F.  To make your grill into a cold smoker, I use a tube smoker. There are different sizes and varieties, but I find I get the most use out of this 12 inch tube smoker because it lasts long enough to smoke a bunch of cheese but doesn’t take up a lot of space in the grill.

As far as smoke, I prefer using mild wood varieties. My favorites are apple, cherry, maple or pecan.

Light your tube smoker according to the manufacturer’s instructions and place it in your smoker. Make sure the flame is extinguished and the smoke is rolling. Arrange your cheese bricks on the grates of your grill. Make sure they aren’t touching on the sides and there is air flow around each piece of cheese. Close the lid and let that wood smoke do its’ thing. I like to leave my cheese on for about 2 hours. I find that it takes on enough smoke flavor without becoming overwhelming. If you want lighter smoke flavor, only leave your cheese in for 1 hour.


Now comes the hard part. Waiting. Once your cheese is done smoking, remove it from the grill and wrap it in parchment or untreated butcher paper. It needs to breathe for a little bit. Put it in your fridge for 24-48 hours. From there, remove it from the paper and vacuum seal your cheese.

If you don’t have a vacuum sealer, place it in a zip top freezer bag and get out as much air as you can. I do this by submerging the bag in water, leaving the top seal above the water line. The water will force out a majority of the air and when the zip top is almost under water, you seal it tightly (don’t let any water in the bag). Now label and date those cheeses so you don’t forget which cheese is in which bag.

Place your sealed bags in the fridge and wait. For 2 weeks. Not kidding. If you sampled some of your cheese right after smoking, you will taste really really smoky, almost acrid, cheese. The smoke is heavy on the outside of that cheese. As it sits in the fridge, that smoke flavor will distribute throughout the cheese and mellow out significantly.

After 2 weeks, your cheese will be lovely and ready to munch on as is, mix into Mac and Cheese, or melt onto a glorious cheeseburger. Enjoy!

DRY RUB FOR RIBS

Ingredients
1/4 cup brown sugar
2 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon cinnamon
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper

Instructions
Mix all ingredients in a bowl. Use a fork to crush any clumps of sugar or seasonings. Store in an airtight container for up to a month.

CINNAMON SMOKED ALMONDS

Ingredients
1 pound raw, unsalted almonds
1 egg white
2 teaspoons vanilla extract
1 cup light brown sugar
1 teaspoon cinnamon
3/4 teaspoon Kosher salt
1/2 teaspooon ground nutmeg
1/4 teaspoon ground ginger

Instructions
Preheat your smoker to 225 degrees F using a mild wood like maple, pecan, or alder.

In a large mixing bowl, whisk the egg white until frothy. Mix in the 2 teaspoons vanilla extract.

In a smaller bowl, combine the brown sugar, salt, cinnamon, ginger, and nutmeg. Stir until the ingredients are evenly incorporated.

Pour the almonds into the egg white mixture and gently stir until the almonds are all evenly coated.

Pour the cinnamon sugar mixture over the almonds and stir again. 

Once the almonds are covered in the sugar mixture, pour them onto a parchment lined cookie sheet that has been lightly coated in cooking spray. Spread the almonds into a single layer.

Place in your smoker and cook for 1 hour, or until the almonds are no longer sticky (this could take an extra 15-20 minutes, depending on your smoker). Remove them from the heat and allow them to cool slightly before breaking them up and enjoying them.

Make sure the almonds are completely cooled before transferring to any lidded or sealed container. 

FULL RECIPE NOTES AND PRODUCT LINKS HERE: 
https://heygrillhey.com/christmas-gifts-on-the-smoker/

How to Smoke Cheese, Smoked Cinnamon Almonds, and Homemade Rib Rub

A step by step guide to cold smoking cheese at home. You&#x27;ll love the mellow smoky flavour in your favourite cheese.

lbs assorted cheese

FIll your smoke tube with pellets, and place...

FIll your smoke tube with pellets, and place in smoker or BBQ.

Use a small propane torch to light the...

Use a small propane torch to light the pellets inside the smoke tube.

Allow the pellets to burn for a bit...

Allow the pellets to burn for a bit before blowing out the flame. The pellet tube will continue to smoke throughout the whole session.

Slice cheese into smaller portions, if desired.

Place cheese onto a wire cooling rack and...

Place cheese onto a wire cooling rack and place the rack into your bbq or smoker.

Close the lid and smoke with ONLY the...

Close the lid and smoke with ONLY the smoke tube for 2 hours.

After the cheese has cold smoked for 2...

After the cheese has cold smoked for 2 hours, remove from the smoker and wrap each piece individually in plain, untreated butchers' paper, or parchment paper.

Place the wrapped cheese in the fridge for...

Place the wrapped cheese in the fridge for 24-48 hours to breathe.

After the cheese has rested in the fridge...

After the cheese has rested in the fridge for 24-48 hours, unwrap from the butchers' paper, and vacuum seal in the desired portion size.

Store the vacuum-sealed cheese in the fridge for...

Store the vacuum-sealed cheese in the fridge for 3-4 weeks before eating.

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