Smoked Old Cheddar & Medium Cheddar

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

KBFlyer

Smoking Fanatic
Original poster
OTBS Member
★ Lifetime Premier ★
Mar 7, 2018
901
2,081
Ontario Canada
A very windy day which is good in a way as iy is drying up a lot of the mud puddles but its still 34°F FEELS LIKE 23 out there.
Decided to smoke some cheese today and fired up the big smoker to 70°F as smoke penatrates cheese a lot better at 70-80 degrees. Softer cheese more smoke going into the cheese. Had Old Cheddar & Medium Cheddar. Gave them 2 hours with the tube smoker with the Pit Boss compition blend as that is all I had on hand.
All vac sealed and in the back of the fridge for a few months. Summer time treats hile out camping and fishing.
20240303_105113.jpg
20240303_125046.jpg
20240303_132252.jpg
20240303_132718.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky