In Texas at least there is a limited window for most of us to smoke cheese. Today was my day.
I let this batch sit in the smoke for about an hour. Hickory chips with some mesquite pellets tossed in... because I like to play.
After smoking I let the blocks sit on the counter for a few hours before vaccum sealing. Most I left plain but as noted above, I like playing around so I did some experiments.
Most of it like this.
This is black pepper, admittedly not an experiment, this is proven fantastic.
And now the interesting stuff.
Salted garlic with parsley
Fajita Rojo- a beef fajita rub I use routinely. Can't wait to try this one.
I have one block left that I put naked in the cold drawer to dry out a bit. In the next day or 2 I'll wash this one in a dark malted beer and then vacuum seal for some aging. This is the one I really look forward to sampling in a few months!
I let this batch sit in the smoke for about an hour. Hickory chips with some mesquite pellets tossed in... because I like to play.
After smoking I let the blocks sit on the counter for a few hours before vaccum sealing. Most I left plain but as noted above, I like playing around so I did some experiments.
Most of it like this.
This is black pepper, admittedly not an experiment, this is proven fantastic.
And now the interesting stuff.
Salted garlic with parsley
Fajita Rojo- a beef fajita rub I use routinely. Can't wait to try this one.
I have one block left that I put naked in the cold drawer to dry out a bit. In the next day or 2 I'll wash this one in a dark malted beer and then vacuum seal for some aging. This is the one I really look forward to sampling in a few months!