It was a balmy 45 degrees this morning so I decided to smoke some cheese I picked up the other day.
Cheese after 1 hour and 30 minutes in the Grid Iron. I am using the small Amazen tube with hickory pellets.
Cheese from left to right: Mild Cheddar, Swiss, X-tra Sharp Cheddar and Medium Cheddar. 8 ounce blocks
cut in half.
I pulled the cheese after 2 hours and 30 minutes. I will let it rest for about 2 hours and then vacuum seal.
Once vacuum sealed I will let them go for at least 30 to 45 days before opening.