Finally Time for Cheese!

[briggy]

A very cool night in central Ohio, perfect weather to restock smoked cheese!  Here are the subjects warming to room temp:

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• briggy
• Oct 22, 2016

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• briggy
• Oct 22, 2016

Prepping the AMNTS with Pitmaster's Choice:

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• briggy
• Oct 22, 2016

All trayed up on cooling racks:

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• briggy
• Oct 22, 2016

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• briggy
• Oct 22, 2016

The plan is to smoke for around 3 hours.  The AMNTS is chugging along and the WSM is holding steady at 54 currently.

 

[dirtsailor2003]

Should be tasty!

 

[briggy]

Fresh off the smoker after 3:15, hit a max smoker temp of 65 degrees.  Definitely a little color change already.  

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• briggy
• Oct 22, 2016

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• briggy
• Oct 22, 2016

 

[wild west]

Color change for sure. Are you going for another round of smoke?

 

[tropics]

Wait till they age for a few weeks

Richie

 

[SmokinAl]

Nice color!

They look great!

Al

 

[b-one]

Tasty looking cheese!

 

[briggy]

Should be tasty!

Thanks DS, we'll let you know in a few weeks

Color change for sure. Are you going for another round of smoke?

No sir, refrigerated overnight and just vac packed.

 
Wait till they age for a few weeks

Richie

That's the plan Richie, we'll wait 3 to 4 weeks before the trial taste.

 
Nice color!

They look great!

Al

Thanks Al!

Tasty looking cheese!

Thank you B!

 

[briggy]

Now the waiting game.  Left on cooling racks and in the fridge overnight.  Just finished the vac pack and back in the fridge.

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• briggy
• Oct 23, 2016