Did a load of cheese today, temps were prefect. 42 out and the temp in the smoker never got over 62. Used hickory and did cheddar, pepper jack, swiss and mozzarella. Cant hardly to try the pepper jack. One thing I did was let it set out for a bit the put it in the frig. Its to late now but I think I should have left it out over night first, did I screw up?
Greg
Before the smoke
(http://i1015.photobucket.com/albums/af280/LanduytG/100_1977_zps88f76688.jpg) (http://s1015.photobucket.com/user/LanduytG/media/100_1977_zps88f76688.jpg.html)
After the smoke
(http://i1015.photobucket.com/albums/af280/LanduytG/100_1981_zps96cabff4.jpg) (http://s1015.photobucket.com/user/LanduytG/media/100_1981_zps96cabff4.jpg.html)
Color looks good. A few hours on the counter should be all you need. Vac seal them and toss them in the frig for 4 weeks. Hickory smoked cheddar cheese burgars are the bomb in a month !!!!! ;D ;D
Couldn't wait any longer. I cut up some of the pepper jack and WOW!! was it good. Never been much of a pepper jack fan but this is gooooooooood.
Greg