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During our trip over the border I picked up some cheese to smoke. Some Sharp Cheddar, Pepper Jack and Swiss. Now it sits in the fridge curing...cant wait to try it out.
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well that will be good!!Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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The waiting is the hard part... well, once you get past the smoking and not making a puddle at the bottom of your smoker, anyway...
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Well worth waiting for..looks like a good batch.
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on TwitterComment
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Looks good from here, Smoke.
Have yet to smoke any Swiss cheese, but I'll bet it would be killer on a shroom burger or a roast beef sammie.
Good job!Comment
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looks tasty, the waiting is the hard partComment
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