Hello from Michigan

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Humdinger, babbones, and Handy, you are all in MI and cover different areas.  DO you guys go anywhere special to buy your cheese's?  I want to try it but im affraid it could be to tough on my wood smoker.  What you think?
Hey Shamp I get my cheese at Meijers.  I did not plug in my electric smoker i just used the AMNS.  My biggest problem was keeping the cheese warm enough.  It was only in the 40s.  So go for it and smoke cold.
 
 
Yeah I'm excited for the AMNPS.

I'm kind of a smoking trailblazer amongst my pals, (even though we're all fairly new to smoking), but once I nail down how to make my own bacon, it will most likely elevate me to sainthood status with them. Plus the wife is a cheese head (not from Wisconsin, just loves the stuff) so some smoked muenster will score big with her too.
I think you will love the AMNPS  and good luck with the cheese.  Its going to be hard to wait for it to age a little. 

Stan
 
Sweet easy enough, what temps do I need to maintain and for how long?  Lol, and how long do you let the cheese age before you eat it?  Casue I would want to taste it right a way
yahoo.gif
 
Sweet easy enough, what temps do I need to maintain and for how long?  Lol, and how long do you let the cheese age before you eat it?  Casue I would want to taste it right a way
yahoo.gif
Thanks Shamp

 I did taste it all.  But from what I have read here you should age it a least two weeks.  and I think without knowing 50-70 is the range.  Cold smoke.

Stan
 
I smoked mine 7 hours but I have seen many on here that only go 2 or 2 1/2  some 4 so I guess its up to you how strong you want it.  My better half says my taste buds are burnt out and everything I make is to strong. LOL  Good luck.

Stan
 
I smoked the cheese about 4 hrs with AMNPS.  At around 65% AND LEFT IT IN SMOKER ANOTHER 5HRS  TO Cool DOWN ,TEMPS WERE 45 THAT NIGHT .THEN OF AFTER ALL HAD TO TRY A PIECE OR TO ,WAS GREAT. THEN VACUMED I'm going to wate for about 2 wks to try it ..
 
Last edited:
Yeah I actually had the same thought yesterday when this thread started. These other guys from Texas, Louisiana and whatnot have their own forum we should start one too! The way I see it, if Michigan is going to consistently rank in the top five fattest states every year, I'm going to do my part to make sure it's from smoked goodies!
 
 Lol Humdinger greatest comment of the day!  I sent a private message to pine to see how I can start a group.  I will let you know when its up.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky