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Recent content by hillbilly69
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Hello everyone. I would like to appeal to the group for some advice, particularly to those of you who have food service experience. I have been asked to run a very small lunch table within a larger business where people can have a quick bite. The menu is going to be extremely limited but I...
Next time I'll definitely wait 24 hours before sealing, as well as watching the amount of smoke and keeping the temperature in check. I'm learning that I have a lot to learn. Thanks everyone.
Thanks fivetricks. I was not aware of this. Although I did allow the cheese to rest a bit after the smoke I'm pretty sure certain it was vacuum sealed within 8-10 hours.
thirdeye, yes the smoke was visible. In fact, it was quite heavy. The cheese did get a bit darker in color and there was some oil that had formed on the exterior. I did not sample the cheese after the smoke because I was under the impression that it should rest for at least two weeks before...
Hello everyone. I hope you are all staying safe during these crazy times. Back in late January I attempted my first cold smoke. For four hours I smoked cheddar and gouda cheese using apple wood chips in the Masterbuilt cold smoker attachment. After resting a bit the cheese was It was vacuum...
Good morning, everyone. Today I am attempting to smoke cheese for the first time. I am going to practice with a block of cheddar and Gouda. I have researched this process quite a but bit but have seen a lot of conflicting information. Seems that there is a consensus on using apple wood for...
Thanks again, Bear. I will experiment with placing something in the water bowl to elevate that side of the plate.
And thanks, normanaj. The plate seems to be the issue.