Built a smoker out of an old old GE frig 3 1/2" walls. Tried smoking some cheese today.Using a Bradley smoker for the smoke. It got up to 120 and outside temp was 30. I think I need to add some ice next time. Cheese looked ok, vac sealed and going to wait 4 weeks.
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I agree 2 weeks is the minimum, but it gets even better as time goes on, after a couple of months it really gets a nice flavor. That's why most of us smoke large batches so they will age longer. When you only have a few blocks left it's time to make another batch.