This time of year, I start processing stuff for the holiday gift baskets. Last year we had meats and cheesus. This year we are going to mostly do cheese. Maybe some lox if Ican find some decently priced. So for this smoke I thought why not try the UDS and the 12" AMNTS. When I started the cheese the ambient temp was 60º. BY the time the cheese was done it was 55º. The smoker with the 12" tube rolling tbs at the bottom stayed at 62º the entire time.
5 pound loaf of sharp and a loaf of pepper jack.
Cut in half, then quarter each half
Can't see it, but the TBS is in coming out!
Holy Cheesus!! There was a bit of moisture in the air so getting some steamy smoke.
Despite the steamy smoke it all turned out good! I let it rest for two days in the smoking fridge, then vac packed it all up. Several more batches and we should have enough for the holiday gift baskets!