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More smoked cheese

post #1 of 4
Thread Starter 
Have been giving so much away, finally had to stop and smoke some more.

12 blocks of Jack, 6 of Mild Cheddar and 6 of Mozzi.

Using my gasser but with the AMNPS as the only source of heat and smoke. Smoked for 3.5 hours. Chamber temp averaged 67*




Tapayakin' from my iphone
Edited by cmayna - 1/12/14 at 3:10pm
post #2 of 4

That's a lotta cheese!! Looks fantastic. Been meaning to make some mozzarella and smoke it for months now, just haven't gotten around to it. I bet it makes a great pizza.

post #3 of 4

Very impressive! I still find it wild, every time one smokes cheese! (I've never done this). That looks so professional! Cheers! - Leah

post #4 of 4
Looks great Craig. I was just telling Amber I need to do some more. With the new baby we will be hosting loads of family and it will go quick.

Leah, you can do it!

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