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Saturday Morning cheese

post #1 of 3
Thread Starter 

It was below 80 for the first time this morning here in Phoenix, so I decided to try and smoke some cheese.  I built one of those soldering iron and can smokers a couple of weeks ago and was itching to try it out.  The thing put out more smoke than I would have thought.  Put the cheese in for two hours and the temp was between 55 and 65 the whole time.

 

 

Tried Jarlsberg and Gouda.  Now I just need to wait and try it.

post #2 of 3

the wait is the hardest part about smoking cheese.  Im gonna start stocking up in a couple weeks.

post #3 of 3

Looks great, I also did some on sunday during the Seahawks game

 

http://www.smokingmeatforums.com/t/149916/summer-sausage-cheese-butter-my-oh-my

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