Cured Meats & Food Preservation > COLD SMOKING!

Cheese For The Snowbirds.

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nepas:
Little windy today so did some various cheeses.







Apple pellets via the Amazn 6" grenade for 1.5 hours. I dont use ice as it creates condensation. Keep your vent full open.




Room temp rest for a couple hours, then cheese cloth wrap, brown paper bag and fridge for couple days before vac sealing. Ready in bout 1.5-2 months.

Smokerjunky:
I must try smoking cheese this fall.  It looks so good.

Roget:
It's that time of year & yours looks great.
That Dubliner is great smoked. I have done that myself & it goes really fast. :thumbup:

Pappymn:
That really looks good


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smoker pete:
SWEET!!  :thumbup:

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