- Jan 3, 2010
- 3
- 10
Good morning all and hello.
I have been smoking for about 18 years now off and on, but never took it too seriously. Have had a number of the Brinkman upright smokers. My wife and I have gotten into sausage making and wanted to get something that she felt "food safety" safe with, so I purchased a Masterbuilt electric smoker for her (us) for Christmas. So far I have smoked a pork butt for pulled pork, it came out awesome. A couple of knuckle bones the butcher gave us for the dog's, which they really enjoyed, and a Jimmy dean sausage fattie. After reading post's and recipes here I am attempting for the first time today to cold smoke cheese.We have a Gouda, Havarti, White sharp chedder, Jarlsberg, and a farmers cheese ready to go later this morning. I really enjoy this site, very informative. Kevin
I have been smoking for about 18 years now off and on, but never took it too seriously. Have had a number of the Brinkman upright smokers. My wife and I have gotten into sausage making and wanted to get something that she felt "food safety" safe with, so I purchased a Masterbuilt electric smoker for her (us) for Christmas. So far I have smoked a pork butt for pulled pork, it came out awesome. A couple of knuckle bones the butcher gave us for the dog's, which they really enjoyed, and a Jimmy dean sausage fattie. After reading post's and recipes here I am attempting for the first time today to cold smoke cheese.We have a Gouda, Havarti, White sharp chedder, Jarlsberg, and a farmers cheese ready to go later this morning. I really enjoy this site, very informative. Kevin