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1st cheese

redneck69

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filled my AMNS 1/2 way up with hickory and cold smoked for about 3 hours, now its time to wait for a few weeks to see how they turned out.  
 

rbranstner

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Waiting is the hardest  part. What kinds of cheese do you have there?
 

SmokinAl

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I think you can eat the Mozz right away. For sure after a day or so.
 

fpnmf

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Oh teah!!

 I got some almost ready to eat..

  Craig
 

Bearcarver

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Real nice color there, Red Neck !!!

It's gonna be great!

Bear
 

alelover

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Looks real good. What temp were they at. Looks like they started to sweat a little. But not melt.
 

chef willie

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Looking good....nice assortment. how long you planning on letting them sit?.....post an update after with your opinions
 

redneck69

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i did not get the temp when i pulled them out, they were sweating a bit and the mozz cheese did start to get soft.  the only heat to them was from the AMNS. i'm gonna wait about 14-20 more days before i open them up. 
 

Bearcarver

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i did not get the temp when i pulled them out, they were sweating a bit and the mozz cheese did start to get soft.  the only heat to them was from the AMNS. i'm gonna wait about 14-20 more days before i open them up. 

14 to 20 more days!!!!!

Boy do you have patience!

Bear
 

redneck69

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i couldn't wait any longer,  i took some cheese into work and had some taste testing done...everyone that tried some loved it...i want to thank everyone for the input on a post i had a few months back on how to do smoked cheese.  
 

Bearcarver

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i couldn't wait any longer,  i took some cheese into work and had some taste testing done...everyone that tried some loved it...i want to thank everyone for the input on a post i had a few months back on how to do smoked cheese.  
LOL----That was the quickest 14 to 20 days I've seen in a long time.  


Good anyway--huh?----Sure looks good!

Bear
 

tjohnson

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Great Job!

Sucks that you have to smoke up another batch...Oh Well!

You may want to place the AMNS over to one side of your smoker, and even make a foil tent.  This will help deflect the heat from going directly up, and also keep any drips off the sawdust.  Make a bunch, because you're gonna run out.

Todd
 

SmokinAl

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Glad it turned out so good. I freeze mine so I don't eat it all at. Smoked cheese makes the best grilled cheese sammies.  
 
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