Bought some cheese the other day. Ready for the cold smoke. And some Almonds. Did some, from left to right, in a bacon grease/olive oil mix then salted. Sprayed with PAM and sea salted. Soaked in some honey, molasses, soy sauce, salt and H2O mixture. Into the smoke we go. At 47 degrees for 5 hours. Out of the cold. and into the bags for aging.