I recived my AMNPS from mossy so I decided to get some sharp cheddar and Colby jack and set up my kettle I used the idea from a post on this forum smoked for 4 hrs ImageUploadedByTapatalk1358289284.875539.jpgImageUploadedByTapatalk1358289304.022382.jpgImageUploadedByTapatalk1358289317.666418.jpg
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attempted my first cheese smoke
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Originally posted by mackbrad View PostI didn't try it yet put it right in fridge I know if I took a slice I'd eat the whole thing lolMark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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I've found out the trick is to do A LOT! That way, you can taste test a bit that day and still have some left after the 2 week nap in the fridge.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 Twitter
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Nice duude. I have been finding that the sharp cheddar seems to take more smoke than say Jack cheese. I have started using less smoke on mine. Anywhere from 1-2 hours seems to give it a nice smoke flavor without overpowering the senses. Of course, it depends on what you will use the cheeses for.
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My last cheese smoke was Sept 9 , 2012. I am still opening new packets but getting close to running out. The vav-pac in the fridge works great even 4 months later it is great. 'Bout time to smoke some more. Enjoy yours!sigpicYeah...that's right...I'm smokin'.
The GOOD ONE smoker grill
Weber 22 1/2 Wannabe (aka WW)
Weber 22 1/2 Silver One Touch
Smokey Joe New model, Smokey Joe 1984 model
fire pit in the yard
10 & 12 Lodge DO,
Maverick ET73, ET732.
A-MAZE-N SMOKER 5x8, RED HOT Thermapen
MES 40 Gen 2.5 electric smoker
Rick
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