Sous Vide Smoked jalepeno Cheddar Cheese

  • Sous Vide Canning PK100 Team Blue Regular Contributors

    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

    7.jpg
    8.jpg
    9.jpg
    10.jpg
    11.jpg
    12.jpg
    13.jpg

    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!

Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

19 users active right now (1 members and 18 guests).
YooperDog, lkrfletcher

Board Statistics

Our members have made a total of 22.4k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, mademmann.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

21
Online

10.6k
Users

2.4k
Topics

22.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). 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.