Can I get some feedback on what to do once I pull my cheese off? Vac pack and put in fridge for weeks? Let set at room temp?
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Pull the cheese from the smoker, place it on the counter for a while and then blot off any moisture you see with a paper towel. Then vac pack and refrigerate for a minimum of 2 weeks, months is better. This allows the smoke to mellow a bit and provides for a great flavor.
We ate cheese this past week that was smoked last year, it was amazing.
Yep, not as good as a nice waxing, but works well!
If you can, put a vac packed piece in an out of the way place in the frig and then forget about it for MANY months, you'll be amazed...
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