Went to store and got some beef for the Summer Sausage, Polish kielbasa sausage and Bratwurst sausage I'm making today. Took pork butts out of the freezer few days ago..
Wanted cheese for the kielbasa sausage. Pick up one 8oz sharp cheddar for the sausage.
Then went ahead and pick up 1lbs of sharp cheddar and 1lbs of Marble jack (blend of colby and monterey jack cheese) to be smoked
Got to love the AMNPS. Going to smoke for 2 1/2 hours with hickory pellets.
Here it is in my UDS
Smoking the two bigger ones and the small one is for putting in the sausage.
Cut in half so it get better smoke in it.
Started at 57 degrees in the smoker
Using my UDS with the mailbox mod to cold smoke the cheese
Will post finish pictures when they come off the smoker.
Time to grind the pork for the sausage
Wanted cheese for the kielbasa sausage. Pick up one 8oz sharp cheddar for the sausage.
Then went ahead and pick up 1lbs of sharp cheddar and 1lbs of Marble jack (blend of colby and monterey jack cheese) to be smoked
Got to love the AMNPS. Going to smoke for 2 1/2 hours with hickory pellets.
Here it is in my UDS
Smoking the two bigger ones and the small one is for putting in the sausage.
Cut in half so it get better smoke in it.
Started at 57 degrees in the smoker
Using my UDS with the mailbox mod to cold smoke the cheese
Will post finish pictures when they come off the smoker.
Time to grind the pork for the sausage
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