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

Title: NW GA February Cheese
Post by: nepas on February 11, 2015, 09:19:20 AM

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)

Title: Re: NW GA February Cheese
Post by: TMB on February 11, 2015, 09:20:21 AM

A fridge full of YUMMY!!

Title: Re: NW GA February Cheese
Post by: ACW3 on February 11, 2015, 09:32:06 AM

If you need a place to store the cheese...

Art