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I looked on the forum regarding my question and only found discussions on freezing the cheese. I assume that depending on the type of cheese it will vary, but is there a rough idea of how long the cheese will keep refrigerated (at proper temp of course) ?
And now I tried some Jarlsberg that was on sale with wine barrel dust. It didn't turn out as well as I forgot to open the top vent and the dust kept going out. By the time I figured that out, the cheese was starting to dry out. Lesson learned, and I got to play with my vacumm sealer!
Too bad on the JD, that still "sounds" like a great combination - Maybe I'll try dunkin the cheese in my glass of whiskey!
Thanks for mailing me the great bargain and the site for the bags! I took some of the cheese I smoked to try it out and it works like a champ!
As others have noted, keep the door closed as much as possible, especially with thin walled vertical smokers.
One of the common errors in using propane is to over adjust. The more mass you have in the smoker (water pan, food, heat sink), the more gradual the temperature swings will be. You...
I don't know - Pin Oak has fairly pointed lobes too - red and pin are both fairly smooth bark. The picture has several species of leaves. If there were pictures of the acorns that would aid a lot in identifying - red oak has an elongated acorn and pin oak is rounder.
The first pic looks like common Pin Oak - the other is harder to tell how much the shag on the bark is from decompostion but White Oak is reasonable. You might try burning a bit of the wood - oak is fairly distinct.
7 days left on the Vegan thing and the Mrs. whipped up some no-meat stuffed peppers - everyone else really liked them. I thought they were a little sweet with the chopped apricots. She got the recipe from Food and Wine site (query="Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion...
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