Quote:
Originally Posted by Dick284
In 2-3 weeks that’s gonna be some awesome cheese.
What breeds of cheese?
What kind of wood was used for smoke?
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3 rows of gouda, and one row of old cheddar.
Yes that wait time is the worst. I vacuum seal it a day or two after smoking. And then the long wait before I can enjoy it.
For wood all I have is pitboss competition blend.
I'd like to eventually get a different variety for everything I'm starting to smoke. Like bacon and cheese. But for now that's what I got.
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