Keith I looked at one of those this weekend at Lowes. Still in the fact finding stage and getting all my duck in a row before I start the build. Plus getting hunting spots set up
I use pit master blend pellets smoke for 2 - 2.5 hrs. wipe moisture away and vac seal, some of the cheese i served at last years NF gathering was a year old. Never have found the need to freeze if it's vac sealed. I cut all cheeses into 4 oz blocks . Reason being ,i can eat 4 oz in one sitting.
I did find some 4 year old cheddar at sams and smoked it. won't waste that good cheese again as before smoke it was some of the best cheese i had tasted. After it just tasted like smoked xtra sharp cheddar.
i can't stand the wait. that's why i never run out. i smoke more as soon as i start eating the last batch.Well it's been 14 days. Trying to give it a few more but I think I may have to try the pepper jack later today. Can always reseal if it needs to age some more. This waiting game is tough. Kinda reminds me of Christmas when I was a kid!
that is why i do 15 - 20 lbs at a time. all hard cheese gets cut into 4 - 5 oz portions . Soft cheeses depend on ambient temps and what i plan to do w/ them.Well it's been 14 days. Trying to give it a few more but I think I may have to try the pepper jack later today. Can always reseal if it needs to age some more. This waiting game is tough. Kinda reminds me of Christmas when I was a kid!