Quote:
Originally Posted by mariogolbee
Thanks Adam. This recipe looks pretty good. I may have to use it. As far as the cheese goes, I picked up a bag of finely shredded cheddar already. I would have grabbed something else but I was already left with $.55 when I left the store. Can I smoke shredded chedder?  (You never know until you ask, right?)
Are you not going in for work this Thanksgiving after all? |
Which recipe? You didn't post a link...
I've never smoked shredded cheese, but I have smoked sliced cheese though and I can't imagine them being all that different. In a nutshell, it's tricky because you have so much surface area the cheese will absorb a _lot_ of smoke very quickly, giving you a very narrow time window between "not enough" "good" and "GACK!". Timing can be further complicated by how much smoke you are making; if you make a lot of smoke, your times get really short really quickly. On top of that, the cheese is thin so there isn't a lot of "padding" there to balance the flavor back, although for melting, this could easily dealt with by just reserving a part of the cheese and not smoking it.
If you are interested, I'm pretty sure I have a block of smoked pepper-jack in the refrigerator that I can send you. If I ship today, you'll have it tomorrow.
Blacking out the network was back in the days when I worked for Sun and LSI.