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Cold Smoked Pepper Jack

 
rocket scientist
Posts: 5177
Location: latitude 47 N.W. montana zone 6A
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Hi All;
I was shopping Costco the other day.
While I was picking up more blocks of Tillamook white cheddar to smoke , I noticed  Tillamook Pepper Jack cheese....
Hmm smoked pepper jack???  Could be really good!

The test batch is in the smoker now!
My Beta testers should prepare themselves for a new flavor... Hickory smoked Pepper Jack Cheese!
Of course I am the chief tester here in Montana.
Test packages should be winging off to Idaho/ Arizona and Connecticut by  Thursday afternoon.
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Cold smoker
Cold smoker
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Cold Smoker
Cold Smoker
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Tillamook Smoked Pepper Jack
Tillamook Smoked Pepper Jack
 
master pollinator
Posts: 2781
Location: Canadian Prairies - Zone 3b
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I'll be right over to help with testing!
 
Posts: 18
Location: Upstate NY zone 5b
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Looks great!
I made a very similar cold smoker to smoke habanero peppers. It worked well and I got awesome flavor but I didn't have big plumes of heavy smoke like you and I had to baby it to keep the smoke flowing. Can you share your smoke making technique?
 
pollinator
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Location: South Central PA
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Sounds great! I know there is one Amish, farm market vendor here that smokes Cooper American cheese. The first time I had it, I thought it was actually a smoked white farmhouse cheddar. Nope, just an American cheese w/o the yellow coloring He told me there was only a small window that he could make it every year, he said it had to be really cold outside for it to smoke properly without melting to nothing. I have no idea if that is true but it was really good too! Good luck, smoked pepper jack sounds amazing!
 
thomas rubino
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Hi C;
I don't have any special way of creating smoke.
I use larger pieces of real hickory (or Maple) wood.
No bark no chips and no pellets.
I constantly stop by and check on things.
Very common to need to relight the wood.
I do not want a hot fire, just a smokey one.

 
C Lungpin
Posts: 18
Location: Upstate NY zone 5b
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Thanks Thomas, I was using small splits of apple and some hickory bark. I'll try larger pieces next time. That flavor is worth the effort!
 
gardener
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Am fortunate to be one of the southern testers for the upcoming new smokey flavour. Tom is certainly a craftsman when it comes to making his products just right and am REALLY looking forward to its arrival.
In just over a month I will be going on a ‘factory’ tour of his whole operation from cheese to RMH production.
Really looking forward to that!
 
master gardener
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Gerry Parent wrote:Am fortunate to be one of the southern testers for the upcoming new smokey flavour. Tom is certainly a craftsman when it comes to making his products just right and am REALLY looking forward to its arrival.
In just over a month I will be going on a ‘factory’ tour of his whole operation from cheese to RMH production.
Really looking forward to that!



Color me green!! I'd so love to meet Tom & Liz, and explore their neck of the woods!
 
thomas rubino
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Still waiting on usps to deliver smokey goodness to my beta testers...
They should know that my testers are all salivating waiting on delivery!
However the report from Montana is right on time!
Hickory Smoked Pepper Jack cheese is  AWESOME!!!
Complete success!
I've found myself stopping at the refrigerator (@3am) for a little tasty treat...  
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almost gone already!
almost gone already!
 
Gerry Parent
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Location: Kingman, Arizona
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Just received my care package of fine smoked cheese. Even before I opened the package, there was a light whiff of Smokey goodness permiating the air.
Couldn’t wait to actually add it to a proper meal so I had some fresh garden radishes, snapped a photo then savoured both bounties while grinning the whole time.
The cheese was creamy in texture and had just the right amount of smoke flavour.
Planning on spaghetti tonight and know it’s going to be the star of the show.
Thank you again very much Thomas!
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Smoked cheese
Smoked cheese
 
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