Do any of you let your (hard) cheese sit out on the counter to "warm up" a bit before putting it in the smoker? I do this w/ my meat for a few hours prior to smoking.
Thanks
I invert the trays on the counter and let the cheese come up to room temp, my thoughts are to help keep the cheese form sweatin when I put it in the smoker.
I try to keep the cabnet temp around 80 to 85 F.
When the smoke is done I invert the trays on the counter again and allow the cheese time to dry and cool off a little before I vac seal them.
Works for me.
Yep, what OU812 said!
KyNola
Double Ditto on what OU and Ky said
Ditto on nepas doubled ditto of OU and KY said!
Very good idea, the inverted racks. I did'nt need any cool down time on my last batch though. It never got over 65*. I imagine w/ summer coming the higher temps will become a factor.
Thanks