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I have had the same results and wondered what I did (or didn't do) . I will try injecting next time. As an aside... why do we even add any spices (unless it is over-done) when bringing?

Pop's brine is great!  My only suggestion is that, if you add any additional spices (I add garlic powder, onion powder and black pepper), give it a good stir every few days.  Otherwise the pieces on the bottom get more seasoning than the ones on the top.  Good Luck!

Chef's Choice 610 here.  It has worked wonderfully for me too.  I bought the non-serrated blade too, but haven't used it yet.  It DOES help to freeze the meat before slicing....you can run through the stuff very quickly if it is partially frozen.

I am planning on doing a side-by-side comparison using the wet cyre method and a dry cure method (which I have used every time I have done belly bacon).  I will post the results! Another question....can this method be used for canadian bacon?  If so, what anount of brine should be used?

I have a question about this.  Does it make a difference what OTHER wood may have been put through the chipper?  I know any conifer wood is a no-no.  The chipper I have access to has probably run just about every kind of wood there is through it.  Will that affect the chips come out?

LOL...Must be a plum wood season.  My neighbor just cut down a tree and offered me the wood.  I will also take as much as I can get :-) My question is, what is the best way to use it in an MES?  Is there a good way to make it into chips?  I use chips all the time (I have bags and bags of...

I guess tomorrow is going to be wine and cheese with Mrs!  Can't wait to taste it :-) I did some reading...Zinfandel's and other big reds go well with smoked cheese.  As far as beer goes, you also want something that can stand up to the smoke....Porters and Stouts.

Thanks everyone for the encouragement.  I can't wait to taste it (in a few weeks!) On that note....what type of wine (or beer for that matter) goes best with smoked cheese?  I am thinking a full-bodied red since it has to stand up against the smoke flavor, but that is just a guess.....  Anyone...

And....DONE!  Here they are out of the smoker.  They were in for just over 4 hours. All packaged and ready for their nap :-) Color Comparison That's it!  I welcome your comments.  Now...the dreaded fortnight of waiting :-(

I have been completely satisfied with my MES 30".  Enjoy!

Here we are about halfway through.  The blocks have just been flipped.  I haven't noticed very much of a color change at all.  Is this normal for this part of the smoke?  A lot of the other posts show the cheese a light golden brown.  Am I doing something wrong?  Or is this just the way it is at...

Ok....all these posts about smoking cheese are driving me crazy!!!  I decided I had to give it a go myself.  Went to the local grocery store and picked up some "victims" Clockwise from the left:  Sharp Cheddar, Colby Jack, Mozzarella and Swiss Into the MES.  It is a cool 65 degrees here in...

I use the soldering iron method too.  Works great!  Here is a bacon thread I posted that has pictures of my setup.  I have even started to use this same setup for ALL of my smoking.  I get around 4 hours from one can of chips. http://www.smokingmeatforums.com/t/105625/bacon-rookie-mistake

That's my method.  Works like a charm, and the chips go a long way! Here are some pics of the smoke generator I made. http://www.smokingmeatforums.com/forum/thread/105625/bacon-rookie-mistake

Thanks all, for the help and the encouragement :-)  Gotta love SMF!!!

Ok...here is the rest of the Q-view, as promised :-) Fresh off the smoker.  Total time....6 Hours "Cold smoke" (plus 1 hour of dry time in the middle) and another 2.5 hours of smoke at 140 F (Hickory) After an overnight in the fridge...starting to slice (using my new Chef's Choice 610)...

Bear, Very true!  I was, in fact, looking for a "quick fix" and you came through.  I will post some pictures of the finished product on Tuesday.  it cam out fantastic!

LOL...I knew I was going to get banged for that.... I have a few of the cold smoking setup.  I will post more when the bacon finished smoking :-)

Thanks Bear! I went with #1.  I am sure it will come out fine :-)

I am cold smoking some bellies.  I just took them out of the cure last night, rinsed well with cold water, patted dry, wrapped in paper towels and newspaper and let sit overnight. This morning I got my cold smoking setup all together, unwrapped the bellies, stuck them in my MES and let fly! I...