After deer season are camp had a little cheese leftover. So I smoked up some Pepper Jack, Colby, and Shape Cheddar.
The outside temperature was in the teens last week so that helped out. I kept the smoker temperature around 75 to 85* with Apple wood.
In the smoker they go for 3 hours.
I had to check, temp. was at 95* not sure for how long.
Had to keep the door cracked to keep temps in the. 80's
All vacuumed up
The outside temperature was in the teens last week so that helped out. I kept the smoker temperature around 75 to 85* with Apple wood.
In the smoker they go for 3 hours.
I had to check, temp. was at 95* not sure for how long.
Had to keep the door cracked to keep temps in the. 80's
All vacuumed up
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