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Smokehouse Beer Cheese

Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Description

This dip achieves a perfectly uniform consistency thanks to the addition of emulsifying salts that prevent separation during the melting process. The infusion of a crisp pilsner provides a deep, complex base that complements the aged dairy and light wood smoke. It serves as a substantial appetizer that holds its texture beautifully even as it cools.

Ingredients
  • 6 oz Sharp Cheddar Cheese, freshly shredded
  • 3 oz Cold-Smoked Gouda, freshly shredded
  • 9.5 Tbsp Light Beer (lager or pilsner)
  • 3/4 tsp Sodium Citrate
  • 1 1/2 Tbsp White/Yellow Onion, finely diced
  • 1/4 pepper Jalapeño, finely diced
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Dijon Mustard
  • Salt and Pepper, to taste
Instructions
  1. 1
    Prep the Smoker: Preheat your smoker to a low temperature, between 225℉ and 250℉ . Use a mild wood.
  2. 2
    Activate the Citrate: In a saucepan (or the skillet, briefly on the stovetop), combine the beer and sodium citrate. Heat over low heat, whisking until the citrate is fully dissolved.
  3. 3
    Combine & Transfer: Remove from heat. Stir in the diced onion, jalapeño, Worcestershire, garlic powder, smoked paprika, and Dijon.
  4. 4
    Add Cheese: Slowly add the shredded Cheddar and Cold-Smoked Gouda, stirring until incorporated.
  5. 5
    Smoke and Finish: Transfer the #5 skillet to the smoker grate. Smoke for 1.5 to 2 hours, stirring every 20 minutes. Once smooth and velvety, season and serve.
Read it online: https://brinnerbites.com/recipe/smokehouse-beer-cheese/