Speaking of smoking butter...what is your method for doing this?
I have smoked regular blocks of cheese but would like to try butter, cream cheese, and soft cheese such as mozzarella. Seems like you would have to keep the temp extremely low for that.
How do you keep it from going bad? Seems like vac-sealing softness like that wouldn't really pan out.
I have smoked regular blocks of cheese but would like to try butter, cream cheese, and soft cheese such as mozzarella. Seems like you would have to keep the temp extremely low for that.
How do you keep it from going bad? Seems like vac-sealing softness like that wouldn't really pan out.