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Well today was a good day for smokin cheese, about 32* outside and the pole barn blocked the wind for me for once. Just making these for stocking stuffers along with some small loin hams which my wife just picked up a couple pork loins today, I'll get them in their cure bath tomorrow. I picked up a cut of london broil yesterday just over two pounds and weighed two pounds after trimming. I tried the wine in the mix this time but my jerky seems to lacking in the sodium dept. this time. A real nice feature about my smoker is the upright side always runs between 75 and 100 degrees cooler than the main chamber which is perfect for making jerky and cheese at the same time. I was running the main at 150 and the upright stayed 60 to 75.......PERFECT.
Even though I kept the low temp in the upright I tried a bit of high moisture colby/ monterey jack, It started rich'n on me after 1/2 hour and the rest stayed on for 2 1/2 hours no problem.
Already wrapped the cheese, just need to vac pack after I make some labels.
Gotta make another trial batch of homemade crackers in the morning, got some different flour ( courser grind) and should come out alot better than the last batch
Even though I kept the low temp in the upright I tried a bit of high moisture colby/ monterey jack, It started rich'n on me after 1/2 hour and the rest stayed on for 2 1/2 hours no problem.
Already wrapped the cheese, just need to vac pack after I make some labels.
Gotta make another trial batch of homemade crackers in the morning, got some different flour ( courser grind) and should come out alot better than the last batch
for penning the new term! 
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