Sous Vide Smoked jalepeno Cheddar Cheese

  • Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran

    As requested I am re-posting this recipe in detail here for others to try.

    First - I smoke around 100 pounds of Cheddar, Gouda and Colby a year. I freeze it in 1 pound blocks after smoking. As long as you do not extract oils from the cheese, it will freeze fine and be great to eat later. The trick is not to exceed 114 degrees in the smoker. Once the cheese begins to sweat, you are done.

    • Take a 1 pound block of smoked Cheddar out of the Freezer and thaw. Use fresh if you have it readily available.
    • Cut into cubes and add to a Chamber vacuum bag (I use 8 x 10).
    • Cut up 3 Jalapeno’s into very small pieces - Remove all seeds. I like to use a Videlia chopper with 1/8 inch blade - I got it at Bed Bath and Beyond for like $14
    • Add the jalapenos into the bag with the cheese and mix up real well.
    • Seal the Bag
    • Set Sous Vide to 133 degrees and add bag for 30 minutes
    • While the sous vide cycle is running, get a small glass Tupperware bowl out and line it with plastic wrap.
    • When complete, remove the bag and cut a corner with scissors
    • Pour out the cheese / jalapeño blend into your Tupperware bowl.
    • Cover the bowl and refrigerate for forming.

    Pretty incredible stuff


    Remember that sometimes you get darker spots in the cheese - This is just like a bark I guess - Leave these in there as this is the best smoke flavor ever.

    Enjoy Guys!

Suggested Topics

About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics