Been a while, made 3 five pound batches. Plain with encapsulated citric acid, garlic with pepper jack and jalapeno with blue cheese.
On at 2 PM at 100 degrees dry, bumped to 135 after 2 hours, currently at 105 internally.
On at 2 PM at 100 degrees dry, bumped to 135 after 2 hours, currently at 105 internally.