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I got it at Costco. Haven't seen it anywhere else.

No. I wouldn't do it. Vacuum sealed will last a long time though.

It is amazing smoked. My favorite by far.

Thanks everybody, and happy belated birthday Jack.

I was running low on my favorite cheese and decided that it was time to do something about it. 14 pounds of 5yr cheddar with cherry smoke. About 6 hours in the smoke.

Day one is over and starting to look like something. Going to be all cedar except for the bottom and roof. Plan on using 1/2" plywood for those. Going to line the bottom with firebrick. Going to be slow going, but it should turn out fairly decent. I am not a carpenter, but I plan to do my best...

So then I just realized that I grabbed the cambro with sugar instead of salt and put a half cup of sugar in my casings. I guess I need to mark them LMAO

because the texture was too dense, but it sounds like it was probably not enough water, or stuffed too tight. Or a combination of the two.

Awesome. Thank you very much.

It does. Thanks.

Thanks. I have the vertical stuffer. Would bolting it to a board work at all? Clamps didnt work well. , but with more water it might be manageable. I don't think the wife would be pleased if I bolted it to the counter.

So I got my 5lb Let and decided to put it to use. I made 10 pounds of Faccett's breakfast sausage with slight modifications. Added granulated garlic, red pepper flakes and some maple syrup. I also added 8 ounces of water. Ground 2 times with a 5/16" plate 3/4" stuffer tube with 32/35mm hot...

Thanks. I am putting together an order on butcher packer for curing salt and casings, and was wondering what other staples do you recommend?

So I picked up a LEM #12 Big Bite grinder a few days ago and knew that I was going to get a stuffer. After making some fresh sausage today, the wife said to get a stuffer. I went with the LEM 5 pounder. My first question is about grinding plates. My smallest plate is 4.5mm, should I get the...

I was thinking that the analog might be more reliable.

I was looking at the max temp of both units and the analog says 400 degrees vs 275 for the digital. Is that true?

I have a big chief with a pid and am thinking about upgrading to an MES 30. I am trying to decide if I should get the digital or analog. Either way I am going to use the pid. Help me decide please. Thanks

The cheese on the left is from my first couple of smokes, and was 3 hours. To the right is my newest batch at 8 hours. I have a feeling it is going to be amazing.

Thanks. That was 2 different batches. The typically I am going with 3 hours, but the smoke I started with alder went about 8 hours. I smoked another 17 pounds last night and went 8 hours with apple and cherry. I wanted a cheese that can hold up to some mustard. I will post some pics in a bit...

Thanks. Went back to the cherry