I am wanting to cold smoke some cheese (cheddar, and Pepper jack for now) but I am in need of some tips on how to do it in a cajun injector electric smoker. I know to try and keep the temperature as low as possible but beyond that I haven't slightest idea of what to do. Please help. Is there a thread already started with a how to that I was unable to find?
Any help would be great! Thanks!