The cold temps here in Pa have me thinking of stocking up on cheeses for next year! I still have some in frig from February , using for the Holidays coming this week and so on. I have found the vacuum pac plus the smoke is a perfect combination for extended preservation and taste.
Today, Did a bunch of cheeses with hickory pellets cold smoke using a mailbox. Works great and the 30 degree temps make it easy work. This smoker does a lot of work for me in many different ways!
Did :
Provolone , pepperjack, sharp white, and swiss.
The cheeses were taken up to room temp before smoking.
Went 6 hours, refilling the pellet tube once at half way mark.
Let cheese rest after the 6 hr time in the smoker just leaving the doors open in the cold temps for Hour or so.
Right into the vacuum packer for a month in frig.
Now I have to forget about them. Couple are going as "thank you" for hunting permission gifts with "open on " dates lol. Something to look foward too.
Thanks for checking this out.
Happy Holidays!!!
Today, Did a bunch of cheeses with hickory pellets cold smoke using a mailbox. Works great and the 30 degree temps make it easy work. This smoker does a lot of work for me in many different ways!
Did :
Provolone , pepperjack, sharp white, and swiss.
The cheeses were taken up to room temp before smoking.
Went 6 hours, refilling the pellet tube once at half way mark.
Let cheese rest after the 6 hr time in the smoker just leaving the doors open in the cold temps for Hour or so.
Right into the vacuum packer for a month in frig.
Now I have to forget about them. Couple are going as "thank you" for hunting permission gifts with "open on " dates lol. Something to look foward too.
Thanks for checking this out.
Happy Holidays!!!
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