OK,here's the deal.
Ive smoked cream cheese before and its excellent,but I want to store it for a friend who visits every few months.I did it at 41 degrees ambient in a bullet style smoker,and from experience know the amazen smoker with cherry dust adds but a temp or two to smoker temps when ambient so low so didnt even bother checking it,it was still cold.Did 2.5 hours and used 1/2 row of dust during the smoking.Got 4 hours on one row (did other hard cheese at same time)
I kept cheese very clean by opening wrapper and not touching it and laying wrapper on grill,and using tongs to transfer to vacuum bags and vacuum sealing.
Its in the refer at about 37 degree's. So the question.....
How long will it last? Any storage tips on cream cheese?
Yup,I searched and didnt get answer,and Mr T your cheese tutorial was very good.
Edited by Spuds - 10/30/13 at 11:24am