I figured the cold smoke season was winding down so I needed to get my stock up to last the winter. It is a mix of different cheeses. I am using the MES 40 with the AMNPS loaded with one short row of hickory pellets. I microwave the pellets to get them good and dry and fire it up. I let it go as long as it burnt. Later I filled one row with Pitmasters dust and got it going. I then left the cheese in the MES 40 for 24 hours before I vacuum sealed in the Vac master VP112 ( i think i said before I really like that thing)
Ready for the long hot summer
Happy smoken.
David
Ready for the long hot summer
Happy smoken.
David