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My first attempt at cold smoking cheese . Parm , mild cheddar , sharp chedder , pepper jack , havarti jalapeno . Using hickory chips.

using my masterbuilt 30in electric smoker with (brand new maiden voyage) slow smoker attachment. I call it a cold smoker attachment cuz you can smoke at any temp. I have 1 plain for the wife and daughters they are weird she just likes plain meat and smoke . Then for me and my son I did a...

I marinated it for 16hr in : 4 cups soy sauce 1 cup brown sugar 1 cup lemon juice 1 cup extra virgin olive oil 2 diced up onions 1/3 cup of ground ginger 3 heaping table spoons of diced garlic This is the pic of the start of the smoke :

I would like to know a good simple brine my family is weird they like things plain just smoke . I would also like to know for how long per pound skin , no skin , bone , no bone . I want the brine for the moisture only no flavor .