Smoked nuts and cheese

[Bob Wright]

Pulled hams from the brine today they will go in the smokehouse tonight would be mighty tasty with some smoked cheese may have to go to town a get a block what type turns out the best

I am partial to sharp or extra sharp cheddar. I use a 1lb block and quartered it. I like fruit woods but use what you have. You just got to check it every 5 minutes or as needed. I put aluminum foil down and poked holes in it with a fork. At the top temp at 150, 45 minutes it was ready. Turned them 9 times. They will sweat and that's what grabs that smoke flavor. They will get soft. Wrap them in cellophane and toss in the fridge for a while.

 

[JMW67]

Thanks we will be trying it the last hour the hams are on

 

[Bob Wright]

Haven't done fresh hams, but many of the store bought kinds. Brining and smoking it is an awesome project!

 

[JMW67]

Got to do something with the wild hogs and they make a pretty good ham

 

[Bob Wright]

Thanks we will be trying it the last hour the hams are on

If you have a smokehouse, not sure how to do that but, some use cheesecloth and find the coolest place in there. 150° is what I hit when they were getting soft and I pulled them. Just monitor if trying the smokehouse....let us know!

 

[JMW67]

we will have to cool it down a little before we put the cheese in but in the last hour it wont matter thanks again

 

[Bob Wright]

we will have to cool it down a little before we put the cheese in but in the last hour it wont matter thanks again

Perfect!

 

[Bob Wright]

For you Texans, you might know of this treat....
Goes good with anything.

 

[BigDon]

My buddy that smoke the cheese also smoked the corned beef. I think he just got the corned beef on sale like after St Patty's Day cheap and then smoke and froze it. He's do the same for the cheese and then take them while he was hunting.

Smoked corned beef is the base for pastrami when the right spice mix is used.

 

[Bob Wright]

Yeah, pastrami!

 

[JMW67]

Well Bob the cheese turned out great we did the sharp cheddar and some provolone I am still not sure about smoking my nuts though will have to give it some more thought Thanks again