The weather cooled down so I made my first attempt at cold smoking cheese. I put in some Tillamook sharp cheddar, colby jack, and pepper jack. I smoked it at 65 degrees for three hours over apple. My latest modification to the smoker has resulted in great smoke control and air movement in the smoking cabinet.
I‘d like to say it is delicious, but that will have to wait for at least a month. I hid it so I will forget about it!
I‘d like to say it is delicious, but that will have to wait for at least a month. I hid it so I will forget about it!