been researching cold smoking cheese.....no big deal...your ideal time for cold smoking is of course the fall and winter because outside temps have to be below 90 degrees....looks like WI string, gouda are the best candidates......and you only smoke for an hour or so without the grill/smoker even on...standby oughta have the real deal here and modified by the weekend.....also it should be killer smoke for our gmg smokers Rene or any other that doesn't give you as much smoke as you want....gotta go get cherrywood for the cheese already got hickory chips and hickory chunks for the hot smokin :) Wash
we can do beef jerky too!
Make your own Smoked Beef Jerky at home. Cold Smoked Beef Jerky is easy and delicious to make at home.
Ingredients:
· 2 lbs. lean beef (I round, round steak, London broil, etc.)
· 1 SmokePistol cartridge
· 1/2 cup of Worcestershire sauce
· 1/2 cup of soy sauce
· 2 tablespoons of ketchup.
· 1/2 teaspoon salt
· 1/2 teaspoon black pepper
· 1/2 teaspoon garlic powder
Preperation and how to cold smoke beef jerky:
Beef jerky is a cold smoked item. This means you don't need any heat except to help dry the meat. The more air circulation the better and the less heat you need. You can use an old computer fan or any other fan to move the air.
Preparation
Slice beef to be smoked in 1/4 inch strips (the thicker the more tender while thinner will be easier to chew)
Place all ingredients in a plastic or glass bowl and stir until well combined to create a marinade.
Add meat making sure all pieces are submerged and covered with marinade. Cover and refrigerate for at least 6 hours.
Remove meat from marinade and let drain.
Place strips of meat on a rack so they do not touch.
Place the rack into a box with a fan to circulate air or a well ventilated smoker.
Start the smoke daddy and allow the smoke to enter the box.
Smoke meat for about 5 hours checking after about 4 hours. Meat should be dry but not hard.