Master of the Pit
SMF Premier Member
- Joined Dec 4, 2011
Thanks Sigmo, ooohhhh man, you've got to try some Pepper Jack, it is unbelievable good.That looks excellent.
I have never done any pepper jack, but it sounds like it would be fantastic.
I have some cheddar and some string cheese in the fridge right now that I smoked on the 17th. I can't wait to break into some of it.
Keep us informed.
This is going with a mailbox and I have never had a bad batch. Thanks B-one!Looks great, first cheese I did was with Pitmaster blend liked it a lot. Next batch used the corn cob and smoked for a extra hour didn't care for it but I'll try some more soon and maybe do a mailbox mod sometime.
Smoked Tillamook Pepper Jack is our favorite!
Thanks Al, I love the PJ
Nice color on that cheese John!
I bet it's going to be good!
Crank that batch up WHB! Perfect weather here. ThanksLooks awesome John !You've reminded me I need to get some going !
Dave,What would you suggest as a maximum temperature?
Wow that is a long time. I normally do 4-6 hrs max for the whole 2.5lb block then seal for 2-4 weeks before slicing into portions.
Thanks! Yep Richie, its a West Coast creamery, they make phenomenal cheese.
John That looks great,we do not have that brand anywere near me.Nice job
Thanks Charlie. Tillamook is the best in my book!
The Tillamook pepper jack is already good, you just made it great!
My bride goes to OR a few times a year and brings some back for me from the factory.
Thanks JayLooks delicious!