Cold-smoking halloumi

Cold-smoking halloumi

Postby Rothermere » Tue May 06, 2014 2:03 pm

I cold-smoked some halloumi yesterday (alongside about a kilo of pancetta that's just gone into the fridge to finish up). I treated it as I would any other cheese, just chopped it up and stuck it in.

Now I'm starting to worry about whether I should have brined it beforehand. It was quite a warm day yesterday and, whilst it was mainly smoking through the afternoon and night, I'm a bit nervous about how well it would stand up to warmer day time temperatures without any brining.

Anyone have any experience in this? I'm intending to grill it and serve it in a salad. Is there anything fundamental about halloumi that would increase the risk of contamination compared to other cheeses?

James
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Re: Cold-smoking halloumi

Postby GUS » Mon May 26, 2014 10:31 am

give it the survivor man 24 hr test, if a small piece (room temp) hasn't sent you "bog-trotting" within 24 hrs it is fine.

not got any of those freezer blocks to add into your bbq to thermally insulate the cold bbq?
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Re: Cold-smoking halloumi

Postby wheels » Mon May 26, 2014 6:36 pm

FWIW, I've never brined cheese for smoking.

Phil
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