Smoked Cheese AMNPS

[SQWIB]

Smoked Cheese








The Pepper Jack is a bit softer so I put that in a few hours into the cold smoke.

















The hardest part is waiting three weeks, October 29th is the day to try the cheeses out. I gave a couple to one of my friends for testing, hopefully he can wait!
I finally had a chance to try theses out and I think next time IO will curt back on the smoke time.

[HK91]

That is some good looking smoked cheese. I use the AMNPS in a wooden box my son and I modified to hold some shelves. I typically do no more than 2 hours and use blue ice to keep the box temps down below 75 degrees. You are right, the waiting is the toughest part, that is why I have been doing 3-4 pound batches every couple weeks.

HK91

[SQWIB]

That is some good looking smoked cheese. I use the AMNPS in a wooden box my son and I modified to hold some shelves. I typically do no more than 2 hours and use blue ice to keep the box temps down below 75 degrees. You are right, the waiting is the toughest part, that is why I have been doing 3-4 pound batches every couple weeks.

HK91

I agree with the two hours, Mine were a bit too smokey for my taste but have some more that have been mellowing that I need to try.