Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: nepas on February 11, 2015, 09:19:20 AM
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Doing some Vermon sharp, mild cheddar, pepper jack and Wisconsin baby swiss.
Using my Amznps with apple pellets and some apple chips.
(http://i868.photobucket.com/albums/ab242/nepas1/2015%20cheese/amznpelchip.jpg)
Cheese at the 2 hour mark in the MES. No heat or ice used.
(http://i868.photobucket.com/albums/ab242/nepas1/2015%20cheese/febch.jpg)
Room temp rest for 2 hours before vac sealing.
(http://i868.photobucket.com/albums/ab242/nepas1/2015%20cheese/febch1_1.jpg)
The Vacmaster Pro260 works great.
(http://i868.photobucket.com/albums/ab242/nepas1/2015%20cheese/febch2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2015%20cheese/febch3.jpg)
I told my wife we need a bigger fridge in the coach :D :D
(http://i868.photobucket.com/albums/ab242/nepas1/2015%20cheese/bigfridge1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2015%20cheese/bigfridge.jpg)
Now ready for the wait.
(http://i868.photobucket.com/albums/ab242/nepas1/2015%20cheese/febch4.jpg)
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A fridge full of YUMMY!!
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If you need a place to store the cheese...
Art