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First time cold smoking cheese in my MES
Last August & then again in September I smoked some cheese in my MES. I like a strong smoke so I left in there for 3 to 4 hours. I then let it cool, wrapped in cellophane & then vacuumed sealed. Then put in the Fridge to settle. I go to Arizona for the winter so I left it there all winter. We...- rimrocksmoker
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- Replies: 3
- Forum: Smoked Cheese
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Hello from Eastern Washington (the dryer part of the State)
My Name is Roger. I started smoking fish about 40 years ago & have added cheese & various meats over the years. I smoked my first buckboard bacon & Canadian Bacon last spring. I started using a Little Chief & then a Brinkman water bath smoker. I have also owned a Big Chief & Mini Chief. I still...- rimrocksmoker
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- Replies: 6
- Forum: Roll Call
