I recently started making my own queso fresco and pressed ham. The first hams turned out great.....used a smoker coil that provided heavy pellet smoke for 1.5 hours. Didnt think it would be enough time, but it was just right. Going to try a block of queso fresco next.....no idea what to expect.....
I have a Traeger also and you really don't have to turn it on at all. The smoker tube will give enough heat which you don't want much of in the first place. The warmer the grill the more oil will escape from the cheese (that's that "wet" stuff you see on the surface of the cheese), just use a paper towel to blot them. Wrap in plastic wrap and place in frig for at least SEVEN (7) days before eating.
You do want to keep the air moving to avoid stagnant smoke that can leave your cheese tasting acrid and too forward, though. I use a small rechargeable fan and place it on the top of the stack to assist in some airflow. You’re right about temps though. Keep it under 90f.
I realize this is 6 months ago but you have to let it sit for a few days. Its always too smokey at first if u do it right. All that flavor on the outside moves through the cheese so u need alot if you have a big block
I recently started making my own queso fresco and pressed ham. The first hams turned out great.....used a smoker coil that provided heavy pellet smoke for 1.5 hours. Didnt think it would be enough time, but it was just right.
Going to try a block of queso fresco next.....no idea what to expect.....
Great video... Loved what you said about being self-sufficient
Nice work dude. I think I will try this next week! Thanks!
Just a tip, move the traeger out of direct sunlight. The sun will increase the temp inside and can cause melting of the cheese
I put the cheese on the bottom, because well heat rises. I also put a big pan of ice in between the smoke tube and the tray of cheeses.
I have a Traeger also and you really don't have to turn it on at all. The smoker tube will give enough heat which you don't want much of in the first place. The warmer the grill the more oil will escape from the cheese (that's that "wet" stuff you see on the surface of the cheese), just use a paper towel to blot them. Wrap in plastic wrap and place in frig for at least SEVEN (7) days before eating.
You do want to keep the air moving to avoid stagnant smoke that can leave your cheese tasting acrid and too forward, though. I use a small rechargeable fan and place it on the top of the stack to assist in some airflow. You’re right about temps though. Keep it under 90f.
you need to go to the pond I just saw catch some catfish and smoke them. so gooood
Keep in mind the smoker was in the sun making it hotter. Looks great tho!
So U dont turn on the Traeger. U just use the tube with pellets?
Yep. But you still get the Traeger flavor and experience.
The_Average_American so what flavor of pellets did you use?
@@stevenugent2290 I try to use Cherry for just about everything.
I smoked some sharp cheddar the other day, first time for me. Unfortunately I over did it, my cheese is way too smokey.
I realize this is 6 months ago but you have to let it sit for a few days. Its always too smokey at first if u do it right. All that flavor on the outside moves through the cheese so u need alot if you have a big block
that utah?
You can tell by the mormons... i mean mountains!
Unfortunately. Moved on now though. Thanks for watching.
I add a water pan filled with ice