New to all of this :)
Can you vacuum seal as soon as it comes out of the smoker and let it age for a couple weeks that way?
bswim, morning and welcome to the forum..... glad you stopped in and joined the finest smoking food forum on the web..... There are great folks here willing to help with your questions and share their recipes for success... Please take a moment and fill in you profile so we can better help you... knowing your location for temp. humidity etc. provides good info to address your needs... Now that you are here, your new addiction is starting.... enjoy the long smokey ride......
Now to the cheese..... I believe you should cool the cheese in the refer at least overnight..... helps it mellow a bit and cools it.... warm cheese could be squashed under vacuum into something that is not appealing to the eye.... at least a couple weeks in the vac bag is recommended and longer is better, if you can wait.... Dave
Thank you! I stopped by the roll call forum. Typed up a big thread. Clicked send, tells me there's an error and to retry it. Well it turns out now I have 3 threads. So I went in and edited 2 of them and reported them. 2 of the 3 got deleted but the remaining one was one of the one's I'd reported and edited down to nothing... LOL sigh...................
Thanks for the help on the cheese. Didn't even think about the vacuum effects on soft cheese. Probably going to do some cheese in a week and a half.
If there is no sweat, I don't worry about it.
Softer cheeses like Mozz might benefit from a nite in the fridge.
With some other things, I freeze or at least partially freeze. The suction can squash things you don't want squashed otherwise.
Good luck and good smoking.