Picked up 2 pounds each of Sharp Cheddar, Pepper Jack, Swiss and Provolone. Cut them into 1/4 pound blocks and placed in the freezer while I got the AMNPS going. Used a combination of Pitmaster dust and bourbon barrel pellets (3/4 dust, 1/4 pellets)...
Pepper Jack and Cheddar - Before
Swiss and Provolone - Before
Once the AMNPS was going, Placed it in the bottom of the MES (Unpluged), put four frozen bottles of water in a foil pan on the bottom shelf. Let it run until my ET732 showed a cabinet temp of 70 F. Put the cheese in the MES and let it go for 3 hours. Cabinet temp stayed between 70and 78 degrees the whole time (Outside temp was 65).
Cheddar & Pepper Jack - After
Swiss & Provolone - After
Vacuum sealed and will let sit for at least 30 days.... I need to start doing a load of cheese about every two weeks - that way I always have some great snack food around.
Pepper Jack and Cheddar - Before
Swiss and Provolone - Before
Once the AMNPS was going, Placed it in the bottom of the MES (Unpluged), put four frozen bottles of water in a foil pan on the bottom shelf. Let it run until my ET732 showed a cabinet temp of 70 F. Put the cheese in the MES and let it go for 3 hours. Cabinet temp stayed between 70and 78 degrees the whole time (Outside temp was 65).
Cheddar & Pepper Jack - After
Swiss & Provolone - After
Vacuum sealed and will let sit for at least 30 days.... I need to start doing a load of cheese about every two weeks - that way I always have some great snack food around.