Well today I finally gave it a shot, I wont know exactly what I got until about three weeks from now, but it sure looked and smelled good!
The starting lineup...7.75 lbs total.
I cut each block into thirds...
This is one of the hangers I made for my smoker for summer sausage and the like, these worked really well for cheese too!
Into the smoker! (thanks for the stockinette idea Pops6927
)
No problem keeping the smoker temp down today!
After 3.5 hours @ 80 degrees with Mulberry and Shag-bark hickory smoke...
Out of the stockinettes and ready to vac pack...
vacuum packed (ends are double sealed) and ready to take a nap in the fridge for about three weeks...
The starting lineup...7.75 lbs total.
I cut each block into thirds...
This is one of the hangers I made for my smoker for summer sausage and the like, these worked really well for cheese too!
Into the smoker! (thanks for the stockinette idea Pops6927
No problem keeping the smoker temp down today!
After 3.5 hours @ 80 degrees with Mulberry and Shag-bark hickory smoke...
Out of the stockinettes and ready to vac pack...
vacuum packed (ends are double sealed) and ready to take a nap in the fridge for about three weeks...
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