This is my first try smoking cheese, and second smoking salmon. The cheese is seven days old. I did sharp cheddar, pepper jack, and cheddar jack. This was a test to see how it is doing, plus the first taste.
It is really great. It will benefit from additional aging and be fantastic.
The salmon took a long time to smoke, but came out great. I have proven my wind-proof smoker design. It was 40* and gusting over 25mph. I started out at 135* and it held steady without blowing out the small flame. I’m pretty happy overall.
It is really great. It will benefit from additional aging and be fantastic.
The salmon took a long time to smoke, but came out great. I have proven my wind-proof smoker design. It was 40* and gusting over 25mph. I started out at 135* and it held steady without blowing out the small flame. I’m pretty happy overall.