Cheese is 1/2 way restocked

[driedstick]

Well, with my new smoker I had to try out it would do cold smoking. Had a good supply in the fridge and thought over the Christmas break would be a good time to do it. I will need to do more before it gets too warm out again, (and that will be here sooner than we know it). I was doing this in my new MES 30 

this is what I had in the fridge to do. 

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• driedstick
• Dec 31, 2014

Never did string cheese before so I thought I would give it a try also. 

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• driedstick
• Dec 31, 2014

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• driedstick
• Dec 31, 2014

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• driedstick
• Dec 31, 2014

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• driedstick
• Dec 31, 2014

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• driedstick
• Dec 31, 2014

Look at all them flavors 

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• driedstick
• Dec 31, 2014

Thought I would try Cherry this time around, I usually use Apple. 

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• driedstick
• Dec 31, 2014

amps going good. 

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• driedstick
• Dec 31, 2014

pull chip drawer out as I have read here on SMF to get better airflow. 

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• driedstick
• Dec 31, 2014

Good temp to start out with. 

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• driedstick
• Dec 31, 2014

This being a new smoker I had to open and take a peek. 

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• driedstick
• Dec 31, 2014

Good color 

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• driedstick
• Dec 31, 2014

All vac packed up with Lisa's bags 

I did two batches and they both went for about 3hrs.

Thanks for looking,

DS

 

[tropics]

DS did you let them rest over night before vac sealing?

 

[bear55]

Now that's some cheese...

 

[chef willie]

nice job....stocked for a while.....Willie

 

[joopster]

 
DS did you let them rest over night before vac sealing?

I always do.  And wipe off the condensation.

 

[driedstick]

yes i let sit in the fridge for 2 days uncovered,, i did not wipe the condensation i let it dry on its own,,i think that helps with more flavour later on

 

[tropics]

Now the easy part Waiting 3 weeks LOL

 

[joopster]

Keystone? hahahaa.

 

[boykjo]

Nice.................

 

[dirtsailor2003]

Looks great DS! I'd have a hard time getting 42 degrees today during a cold smoke, without lighting a basket of briquettes!!!!!!!!

 

[driedstick]

Looks great DS! I'd have a hard time getting 42 degrees today during a cold smoke, without lighting a basket of briquettes!!!!!!!!

Yep DS I did this over the weekend a little warmer than now I think our high today is 28 and now is 11* Brrrrrrr

DS

 

[driedstick]

 
Keystone? hahahaa.

Poor mans beer

DS

 

[driedstick]

thanks everyone can't wait till it's ready

 

[driedstick]

I just opened the Garlic Chili Cheddar smoked cheese and I think that is the best I have every had great flavor and a little zip to it. I will be buying more of this

DS

 

[b-one]

Wow nice stockpile! Nice color on there as well.

 

[dave17a]

Wow! Great SELECTION. Gonna get a few more oz. myself. Keep the smoke goin'

 

[driedstick]

Thanks, everyone, I just went a bought a ship load more this weekend, going to get it smoked before it starts getting warm. I will keep you posted 

DS