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Meatgistics - Walton's - Community

Smoked Colby Jack

Scheduled Pinned Locked Moved Smoking & Grilling
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  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    wrote on last edited by
    #1

    Did 16 pounds this morning. Mighty fine vittles for those who get my Christmas baskets.

    PK100 set to 88 degrees. Apple wood.

    Yeah man!

    CFB1A055-37A3-4FD7-A8FF-84FC41927369.jpeg

    E9140717-9A13-453C-BE10-E525BC622B9D.jpeg

    A8E8A51E-D3D9-43DF-9BF0-3A31E3FF52FB.jpeg

    5F223B91-65CA-49E2-B875-8E143FC73054.jpeg

    Life is a Garden - Dig it.

    Bob StehlikB blackbetty61B 2 Replies Last reply
    6
  • Bob StehlikB Offline
    Bob StehlikB Offline
    Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado
    replied to lkrfletcher on last edited by
    #2

    lkrfletcher I’ll be doing colby, muenster, pepper jack and double smoked mozzarella tomorrow in the Traeger cold smoker. Also doing cashews and almonds on the hot side. If there’s room going to throw in a plate of apple pie spiced peanut butter!

    Improvise, Adapt and Overcome! Semper Fi

    lkrfletcherL 1 Reply Last reply
    2
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to Bob Stehlik on last edited by
    #3

    Bob Stehlik

    5d31e1d8-c6db-49ae-8ee1-717e1f3e6d09-image.gif

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • blackbetty61B Offline
    blackbetty61B Offline
    blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron
    replied to lkrfletcher on last edited by
    #4

    lkrfletcher ooo yaaa that looks nice. Northing better than smoked cheese

    1 Reply Last reply
    0
  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    wrote on last edited by
    #5

    lkrfletcher That looks great! I’ve never tried smoking cheese, how long do you leave it in the smoker? Isn’t it kind of hard to light? LOL

    It's all about the duck fat.

    lkrfletcherL 1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to Fat_Bob on last edited by
    #6

    Fat_Bob
    Depends on how much smoky flavor you want and what smoker you have and temp. In the pk100 you can get light smoke flavor in around 45 minutes. I went for 2 hours because I like that extra smokiness. A good rule of thumb is. When the cheese starts to sweat you are done

    Life is a Garden - Dig it.

    1 Reply Last reply
    2

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