Cured Meats & Food Preservation > COLD SMOKING!
Cheese For The Snowbirds.
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
Sent from my iPad using Tapatalk
smoker pete:
SWEET!! :thumbup:
Navigation
[0] Message Index
[#] Next page
Go to full version