I've got 3 turkeys in the curing brine for Thanksgiving, will buy 3 more on Thanksgiving Eve to put in the curing brine for our Christmas Party the 3rd Thursday of December.
For all the holiday events, need to accompany all with Smoked Cheese - a favorite for all!
Bought 10 slabs of Longhorn Cheddar at Bassham's yesterday, doing the smoking on them today. Here it is relatively cool, around 58° this morning at 6 am.
Made two stacks of the cheese, 5 slabs each and cut into ¼'s. You can see the curd on the end slice:
Cut them into ¼'s and laid out on the Amazen mats on racks in my smokehouse:
Lit the pellet A-Maze-N unit after heating the pellets (comb. of Pitmaster and corn cob) in the microwave for 2 minutes and let it burn down to smoldering:
(Sorry, we just had the outside of our house painted - this is while on the BBQ grill). Then, after about 5 minutes and the flames going out, into the smokehouse:
And just let it do it's wonderful Todd Johnson thing for about 8 hours! So simple, so easy, so why not?!
For all the holiday events, need to accompany all with Smoked Cheese - a favorite for all!
Bought 10 slabs of Longhorn Cheddar at Bassham's yesterday, doing the smoking on them today. Here it is relatively cool, around 58° this morning at 6 am.
Made two stacks of the cheese, 5 slabs each and cut into ¼'s. You can see the curd on the end slice:
Cut them into ¼'s and laid out on the Amazen mats on racks in my smokehouse:
Lit the pellet A-Maze-N unit after heating the pellets (comb. of Pitmaster and corn cob) in the microwave for 2 minutes and let it burn down to smoldering:
(Sorry, we just had the outside of our house painted - this is while on the BBQ grill). Then, after about 5 minutes and the flames going out, into the smokehouse:
And just let it do it's wonderful Todd Johnson thing for about 8 hours! So simple, so easy, so why not?!
