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Smokin Cheese

post #1 of 6
Thread Starter 
Almost out of smoked cheese so it was time to smoke up another batch so it has time to season before I'm out.
Two lbs each of med Cheddar, Pepper Jack, and 1.5 lbs Mozzarella.


Cherry Pellets for smoke.


Smoking Good.


Left it in for five hours, temp held at about 70 degreese +/- a couple.
Couple money shots of the smoked cheese, vacume packed and ready to season. Looking mighty tasty!


post #2 of 6

Great looking cheese - nice smokehouse too 

post #3 of 6

This is next on my to smoke list.

I just ordered the AMNPS from Todd and we have a cold front headed this way for the weekend.

Yours has that great smoked look to it.


post #4 of 6

Beautiful looking cheese!

post #5 of 6

Thats gunna be good!


Good luck and good smoking.

post #6 of 6

Your cheese looks wonderful! Awesome color!!


The smokehouse ain't too shabby either!

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