- Sep 15, 2012
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Well it's starting to cool off enough around here to begin the cold smoking process. Here is a quickie shot of the first batch of cheese for 2018. This one is all Cabot's white cheddar. In the future I'll be doing the Pepper Jack, Horseradish, Hot Habanero, and Swiss.
First lets get the WSM fired up with some hickory dust:
Now to figure out placement: 19 8oz. blocks
Pulled after 5hrs. Set on a cooling rack and waiting to be loosely wrapped for an overnighter in the fridge.
Fast forward to the next day. Taken out of the fridge and ready for vacuum sealing.
The color has lightened up some, but it will return after a short two week hibernation.
I tried some and it was a tad strong. Eatable but not where I want it. So in a couple of weeks I'll be ready to pass this out to friends and family. Thanks for taking a looksee.
Chris
First lets get the WSM fired up with some hickory dust:
Now to figure out placement: 19 8oz. blocks
Pulled after 5hrs. Set on a cooling rack and waiting to be loosely wrapped for an overnighter in the fridge.
Fast forward to the next day. Taken out of the fridge and ready for vacuum sealing.
The color has lightened up some, but it will return after a short two week hibernation.
I tried some and it was a tad strong. Eatable but not where I want it. So in a couple of weeks I'll be ready to pass this out to friends and family. Thanks for taking a looksee.
Chris