What is waxing and do I need to do?
What other advice do you guys have?
Will post pics also.
This forum is awesome!
Waterdog smoking cheese is easy, watch the temp in the CC I usually go 3.5 hrs to 4hrs. You may not see much color change from when you start, leave them sit in the fridge over night. The next day you will see color and you can shrink wrap or wax.
Here is some I did for X-Mas a few weeks ago
Above pics is when they were brought in
below is the next day sorry can't help with waxing
A little trick use different color tooth picks to identify your cheeses
Tropics has you covered, I never wax just vac seal.
Here is a link to all your answers - Mr T is them man!1
Hope this helps, good luck and let us know.
A full smoker is a happy smoker
Those are the same as I used enjoy.
Tropics gave you some great advice about labeling, especially if you are going to do a test of varieties and smoking time. You will have a hard time remembering which is which unless you carefully label them.
And another piece of advice I would add is plan on smoking another batch immediately. By the time you allow these to age, then find out how good it is (and word spreads to anyone else with access to your refrigerator), you will find yourself out of smoked cheese and weeks away from any more. It's best to have a lot on hand aging than be out and wish you could go back in time.
I always smoke 4 oz blocks of cheese . Being that i sell it and i have found that one person can eat 4 oz of cheese n crackers in one sitting. I smoke all cheese 4 hrs w/ amnps in my MES40 and vac seal next day and age minimum of 30 days before selling or giving away