Do this in cool weather. Outside temp was 66F.
A little charc and 1 chunk of Pecan wood.
The trick is to have a small fire ( just enuff to keep the wood chunk smoking )
but not enuff to raise the cheese temp above 90F.
Attachment 21159
Smoker temp holding at 90F. Monitor smoker temp with probe.
Smoked for 3 hrs.
Attachment 21160
(12) 8 oz pkgs of various cheese. Cut each into 4 pcs.
Toothpicks keep track of varieties.
4 Munster
1 Montery Jack
2 Montery Jack w/Jalapeno
1 Cheddar Mild
1 NY Sharp Cheddar
1 Extra Sharp Cheddar
2 Colby/Montery Jack
After smoking 3 hours blot the cheese with paper towel to remove excess moisture.
Sealed with Reynolds[emoji]174[/emoji] Handi-Vac[emoji]8482[/emoji] Vacuum Sealer. www.handi-vac.com
Attachment 21161
Refridgerate for about 2 weeks for the smoke to penetrate the cheese.
I can't make enuff of this stuff.
It quickly disappears.
A little charc and 1 chunk of Pecan wood.
The trick is to have a small fire ( just enuff to keep the wood chunk smoking )
but not enuff to raise the cheese temp above 90F.
Attachment 21159
Smoker temp holding at 90F. Monitor smoker temp with probe.
Smoked for 3 hrs.
Attachment 21160
(12) 8 oz pkgs of various cheese. Cut each into 4 pcs.
Toothpicks keep track of varieties.
4 Munster
1 Montery Jack
2 Montery Jack w/Jalapeno
1 Cheddar Mild
1 NY Sharp Cheddar
1 Extra Sharp Cheddar
2 Colby/Montery Jack
After smoking 3 hours blot the cheese with paper towel to remove excess moisture.
Sealed with Reynolds[emoji]174[/emoji] Handi-Vac[emoji]8482[/emoji] Vacuum Sealer. www.handi-vac.com
Attachment 21161
Refridgerate for about 2 weeks for the smoke to penetrate the cheese.
I can't make enuff of this stuff.
It quickly disappears.
