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  • #1

    Cheese

    Had some leftover cheese from deer camp.
    Smoked at 90* with cherry wood for 3 hours.
    I put a little pizza spice on one
    And red pepper flakes on the other.




    Vacuum sealed for one week. I hope I don't jump the gun...
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  • #2
    That's gonna be good stuff! I try to wait at least 2 weeks, but don't always make it.
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    • #3
      Those look great - but nowhere near the traditional "smoked-meat cheese" look I am used to seeing!
      Weber 22.5
      Lil Chief
      1950's Crosley Shelvadore
      Bradley Smoker
      Maverick ET732
      Nesco Dehydrator
      Thermapen "Blue Bayou"

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      • #4
        you got that tasty right!
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        • #5
          Nice! IMO, go 3 weeks. or 4. The more it mellows, the more good it gets.
          New Braunfels Black Diamond
          18.5" WSM
          Weber Performer Deluxe Black
          18.5 Weber Kettle
          22.5 Weber Kettle
          Maverick ET732
          6, 8, 10 and 12' Lodge DO

          Smoked Meat Misfits: "the change it had to come. We knew it all along. We were liberated from the fold, that's all" - The Who.

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