Twenty Pounds!

[stonebriar]

Just completed smoking 20 pounds of Extra Sharp Cheddar Special Reserve! Should be good in about two weeks...

 

[dale5351]

Now THAT'S a lot of cheese!  Do you have lots of friends and family, or are you stocking up for the winter:-}}

What was your smoke method?

Pictures?

 

[mballi3011]

Now that is alot of cheese. Ibet that there is going to be some happy friends of your come this holiday season.

 

[scarbelly]

Man that is one large batch.  I had to go and check your profile to see if you moved to Wisconson

 

[stonebriar]

Thanks. Pretty simple really. A cold front came through yesterday and assisted in my "low and slow" method. Never using any fuel source other than hardwoods, I started the heat source with pecan kindling and moved to pecan chunks, progressing to a combination of apple, cherry, and a touch of hickory. Temps never exceeded 85 degrees. Smoke time was 4 hours.

All 20 pounds are sealed in small blocks. It took an entire roll of Food Saver material just to finish the project! Should be ready by 1 December. I will give most away over the Thanksgiving Holiday...

Here is a sample pic:

 

[dirt guy]

Now that is alot of cheese. Ibet that there is going to be some happy friends of your come this holiday season.

Yep, Mark!

One of those bricks is MINE--ALL MINE!!!! 

 

[fourthwind]

Dang that looks good.  Love extra sharp cheese!

 

[brdprey]

wow . ok question wouldnt you get better penetration of smoke if you broke em down to 1lb bricks? ive been reading the cold  smoking

im droping hints to the wife that i need an amazing smoker pan so i can do this.

 

[dale5351]

Just let her watch the video that someone has a link to here.  I showed that to my wife and she said "get that, NOW".

 

[stonebriar]

BrdPrey -

Each 2 lb Baby Loaf was cut into thirds allowing ample penetration, i.e. each brick yielded three blocks of smoked cheese.

 

[meateater]

Oh that's gonna be good.

 

[stonebriar]

Thanks! We'll let you know...

HAPPY THANKSGIVING!