Ran out of smoked cheese (because I'm lazy), and finally had to start another batch. While at it, smoked a corned beef brisket for St. Patrick's day for Reubens (our favorite way to have corned beef.
We got this at Cash and Carry for a little over $3 per pound
Into the Davy Crockett at 275F until internal of a little over 200F
After foiling for about 2 hours, the pastrami is ready
Man the Reuben sandwiches we made using this juicy pastrami were excellent
Passed the kid test!
Meanwhile in a parallel smoke, here are the cheeses of the day: creamy Havarti, two types of Gouda, medium and sharp cheddar, and horseradish
Blocked up and ready to roll. I use a Bradley (OBS) 4 rack and purchased 4 more jerky racks placed upside down for 8 racks total.
Smoking away - used alder pucks and smoked for about 3 hours
Packaged up and ready fo go into storage for at least 6 weeks and up to a year or more if it lasts that long