So, I finally got a vacuum sealer and planning on doing some cheese this afternoon (the high will be 48°). Here's my plan based on what I've read:
1. Smoke cheese for 2-3 hours. My first go, 2 hours seemed pretty sufficient.
2. Take out and let rest overnight in fridge uncovered.
3. Vacuum seal cheese after letting it rest in fridge for 24 hour period.
Does this sound right? Also, I will create a new thread with pics if I remember to take them.
1. Smoke cheese for 2-3 hours. My first go, 2 hours seemed pretty sufficient.
2. Take out and let rest overnight in fridge uncovered.
3. Vacuum seal cheese after letting it rest in fridge for 24 hour period.
Does this sound right? Also, I will create a new thread with pics if I remember to take them.