Quote:
Originally Posted by Greatwest
Smoked a variety of cheeses today. Used a smoke tube with Apple pellets. Took out of the fridge for 2 hours to bring to room temperature. Lot the pellets in the tube for ten minutes. Blew out the flame. Put the cheese on smoke for 1-1/4 hours and then rotated the trays smoked for another 1-1/4 hours. For a total of 2-1/2 hours. Let it sit outside in the cool temp for a couple hours. Wrapped in non-waxed butcher paper and placed in the fridge for 24 hours then will vac seal for a few weeks before sampling.
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Looks good. How about a sample pack? [emoji16]
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