Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: smokendevo on May 10, 2014, 08:14:21 PM
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Did these up yesterday, rested on the counter over night and vac wrapped after work tonight. Down in the cheese fridge for a few months.
2 hours of hickory smoke
(https://lh4.googleusercontent.com/-SEiikoRYXLc/U26_c-cWIaI/AAAAAAAAJQA/ujr5IgA7UMs/w835-h553-no/DSC_0167.JPG)
Never tried this cheese before
(https://lh4.googleusercontent.com/-n9Bj73KhZpk/U26_ZzbySGI/AAAAAAAAJP0/iHU_8n9gVEg/w835-h553-no/DSC_0168.JPG)
(https://lh4.googleusercontent.com/-lx5SsWJ7jI4/U26_pDmx3CI/AAAAAAAAJQc/12ErKKTQ5Uc/w835-h553-no/DSC_0172.JPG)
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Looks really good. Now comes the hard part -- waiting to taste them. Let us know when you taste and how they came out.
Art
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Nice job Devo. :P
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nice !
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Nice looking batch of smoked cheese. ;)
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Looking real good Devo ;D
Haven't tied cheese yet but I need to ???
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Been a while since I smoked some cheese. Going to have to before the heat starts.
Fine batch you got there. That is some fine cheese ;)
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Very nice looking cheese Devo!
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Looking good.
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love the look of that