• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. kilo charlie

    Smoked Bratwurst Meatballs

    Fresh Green Onion Bratwurst deconstructed and reformed into meatballs and stuffed with Fresh Mozzarella Cheese. Smoked on my Pit Boss Copperhead 5 vertical smoker at 250F for 45 minutes.
  2. THutson67

    Jerky morning, cheesy afternoon

    This was my Thursday. Jerky, about 2 pieces left and the cheese is sitting in the fridge (tightly plastic wrapped in a ziplock) until the 24th... So I have no idea how it came out yet. That 7 day wait is a bummer! Store brand cheese, cut longways, Swiss, Mozzarella, and mild cheddar. Hope it...
  3. daricksta

    First Batch Of Smoked Cheese With The AMNS

    I bought the 6x6 A-MAZE-N Pellet Smoker some months ago (I've been using the AMNPS for years) for cold smoking with AMN Dust. Yesterday was the hottest day of the year (so far) here in the Puget Sound area and so I decided it'd be a great day to smoke the Jarlsberg, mozzarella, and sharp cheddar...
  4. SmokinAl

    Homemade Mozzarella, it's so easy! Plenty of Q-view!

    First off let me post the recipe I went by. Then I'll go through the steps. Mozzarella cheese Dissolve ¼ rennet tablet in ¼ cu. of non chlorinated water. Heat 1 gallon of whole milk (not ultra pasteurized) in a stainless steel pot ( don’t use aluminum or cast iron ) on med/low ( 4-5 ) until...