I meant to post this in April when I did my first cheese smoke, but forgot until today, as I'm getting ready to start my second batch of cheese.
I started out with 2 lbs of plain old Mozzarella and Cheddar
I used my AMNPS with apple pellets inside my MES with no heat on. I put a piece of foil over the AMNPS to try to keep it from getting too strong, but ended up taking it off later in the smoke.
After about 3 hours I took them out and then vac sealed them
I started out with 2 lbs of plain old Mozzarella and Cheddar
I used my AMNPS with apple pellets inside my MES with no heat on. I put a piece of foil over the AMNPS to try to keep it from getting too strong, but ended up taking it off later in the smoke.
After about 3 hours I took them out and then vac sealed them
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