Putting the A-Maze-N maze to use on the pork belly I've had curing for a bit. Also, some cheese. Including part of the 25+ pounds (yes!) of Butterkäse and two pretty mozz balls that my daughter gave me (I highly recommend raising offspring to become cheesemongers).
We are four hours in... I would normally have pulled the cheese earlier I think, but it is *really* cold. Gonna take an experimental slice at the end of this hour to see what's that what about the cheese.
EDIT 1: Pulled off the cheese. Tasted a few, and there's definitely smoke flavor. Vac packed it all up to age for a few weeks. Got sharp cheddar, colby-jack, the butterkäse, mozzarella, pepper jack, and boursin.
EDIT 2: Bacon's now been in for almost 8 hours. A-Maze-N Maze just started to run out, so we added another line or so of pellets to give us another couple, though it's all looking pretty good!
Onward!
XO Sunny
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