Two batches of cheese for the smoker. Batch 1 was done yesterday...and batch 2 is just about done. I struggled today to keep my temperature under control. The bright sun is heating up my smoker to the 80s!
Batch 1 (Provolone/Horseradish Cheddar/Colby Jack/ Sharp Cheddar/ Swiss/Pepper Jack)
Batch 2 (Montery Jack/Horseradish Cheddar/Habanero Cheddar/Muenster/Cabot Seriously Sharp)
Also have a pastrami going in another smoker. That will be smoked for about 5 hours and then off to the SV for 24hrs.
Double Smokers
Batch 1 (Provolone/Horseradish Cheddar/Colby Jack/ Sharp Cheddar/ Swiss/Pepper Jack)
Batch 2 (Montery Jack/Horseradish Cheddar/Habanero Cheddar/Muenster/Cabot Seriously Sharp)
Also have a pastrami going in another smoker. That will be smoked for about 5 hours and then off to the SV for 24hrs.
Double Smokers