Gifting smoked cheese and homemade jerky and Canadian bacon to my immediate family and a closest friends has become a Christmas tradition for me.
This year I've got...
10 lbs of both gouda and swiss
5 lbs of baby swiss and
7 lbs of cheddar
20 lbs of pork loin for bacon
8 lbs of pork loin and
10+ lbs of CAB top round beef for jerky
The cheeses are out and ready for slicing...
I like to let them set out overnight in a cool room to dry a bit before actually smoking...
I'll post more pics as I go.
Tomorrow evening the bacon brine gets made and 20 pounds of pork loin get prepped...
I'll start brining Monday for 8-10 days...
Then the three jerky marinades...
I do a sweet teriyaki, a sweet and spicy and a more traditional savory peppered beef...
I'll slice and start marinating the meats Thursday for a Saturday/Sunday smoke...
I'll ost pics of that as well...
MERRY CHRISTMAS TO ALL...
Walt