Small smoke today (well for me anyway)

[db bbq]

Jeff
Thanks for the link, I'll check that out...DB

 

[msmith]

Looks great Debi.

 

[deejaydebi]

I have know idea how they do it but it doesn't melt like regular cheese. I use it in all my fatties, sausages, taters, biskets etc.

Comes in in tiny diced cubes about 1/4" squares, 5 lb bags in American, cheddar, swiss, pepper Jack, and mozzarella from Butcher packer or American and hot pepper from Con yeager.

http://www.butcher-packer.com/pages-...ce6c1a7ee9ff12

http://www.conyeagerspice.com/conyea...aultstore.html

I found it about a year ago at Con Yeager and I've been using it ever since.


HINT: Never put your hands on cheese, even if you've just scrubbed them - always use gloves and it will last longer.

 

[smokin for life]

Thanks Debi, You always have the answers for my questions. I'll try some on my next batch.