How to Smoke Provolone Cheese: A Simple and Delicious Recipe
This easy smoked provolone cheese recipe shows you how to add a smoky, savory depth to provolone cheese. Whether you’re serving it as an appetizer or using it in a sandwich or pasta, this homemade version will elevate your meals with its bold flavor and creamy texture.
Ingredients
- 1 block of provolone cheese 8 oz
- Wood chips applewood, hickory, or cherrywood
- Ice optional, for cooling
Instructions
- Prepare the Smoker: Preheat the smoker to 80°F-90°F.
- Select and Prepare the Cheese: Cut the provolone into manageable blocks or wedges.
- Add Wood Chips: Soak your chosen wood chips for 30 minutes and add them to the smoker.
- Arrange the Cheese: Place the provolone pieces on a cooling rack or smoker shelf, ensuring the pieces aren’t touching.
- Smoking Process: Smoke the cheese for 2-4 hours, checking the smoke level every 30 minutes.
- Cooling Down: Remove the cheese once it has reached your desired smoky flavor, let it cool to room temperature, then refrigerate for at least 24 hours before using.
Notes
- Smoked flavor intensity: Smoking for 2 hours provides a mild smokiness, while 4 hours gives a stronger, bolder flavor.
- Avoid overheating: Ensure the smoker stays between 80°F and 90°F to avoid melting the cheese.
- Resting period: The cheese should be refrigerated for 24 hours for optimal flavor development.