Over the weekend I cold smoked some salmon, beef bologna, and even tossed in my biltong to see how it would be with a little smoke as well.
Last night I sliced all of the weekend stuff up and also sliced quite a bit of last year's cheese for the mother in law.
Cheddar, colby, and gouda cheeses all labeled 02/16
After cold smoking the salmon Saturday and into Sunday, I vac packed it and let it sit until last night. Sliced it all up thin for the bride to have in salads and on some bagels.
5# chub of bologna that my neighbor asked me to smoke for him was sliced and packed too. This stuff is GREAT fried and made into a sammich!
And finally, since I had the slicer out, I sliced up all of my biltong. The cold smoke addition to it really made for an interesting flavor when combined with the corriander and vinegar seasonings.