- Jun 30, 2015
- 87
- 36
So after much procrastination I finally got around to smoking my first batch of cheese.
1.2 lbs each of old cheddar, mozzarella, jalapeno monteray jack and about 1/2 a pound of plain monteray jack.
Used my 12" A-Maze-N tube, apple pellets and smoked it for 2.5 hours. Outside air temp was around 45 degrees and I keep my smoker in the shade to be safe. I have an LG700.
It's in the fridge uncovered until tomorrow night then I'll vacuum seal them and put them out of site until mid November.
Fingers crossed.
1.2 lbs each of old cheddar, mozzarella, jalapeno monteray jack and about 1/2 a pound of plain monteray jack.
Used my 12" A-Maze-N tube, apple pellets and smoked it for 2.5 hours. Outside air temp was around 45 degrees and I keep my smoker in the shade to be safe. I have an LG700.
It's in the fridge uncovered until tomorrow night then I'll vacuum seal them and put them out of site until mid November.
Fingers crossed.