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Put the smoker at 80 degrees and cold smoked the cheese for 3 hrs . With hickory wood . 3 hrs was way to long it's all I taste . I think 1 hr would be fine

3hrs was to long way to much smoke it's all I tasted I think 1 to 1.5 hrs would be fine

this is the finish product with 3hrs cold smoking . Wrapping them in vacuseal bags and placing them in the fridge for a week .will let you know how it turns out.

That is the start without smoke.

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

Somewhere around 150-155 med. Well that's what the family likes . I rather 140 .

4 hrs down

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...

Thanks guys . The other one wasn't pic worthy . I got caught up in something and it got done to much .

money shot of first one yummmmm

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 :

Thanks I'll try it . How long should I soak it

Is there any length of time you want to wait to put it in the freezer?

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 .