Print Page - Time for cheese

Title: Time for cheese
Post by: westexasmoker on January 04, 2010, 04:23:24 PM

Had some nice cool temps over the weekend, and figured it was time for some cheese! 15 lbs. sharp cheddar and 2 1/2 lbs pepper jack

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002630.jpg)

All sliced and smoked for 3 hours temp never got above 80 in the smoker....Now all vac-sealed and waiting/resting!

(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002631.jpg)

C

Title: Re: Time for cheese
Post by: OU812 on January 04, 2010, 04:38:00 PM

Looks good WTS

I take it you like sharp cheddar

Mmmm smoked cheese

Title: Re: Time for cheese
Post by: ArnieM on January 04, 2010, 04:49:23 PM

Looks good WTS. I gonna do some this week. The weather forecasts say it might even get up to 30 F. I have about 4 pounds of mozzarella, and about 8 pounds of assorted sharp cheddar, pepper jack and swiss. I might try a bar of cream cheese this time too.

Title: Re: Time for cheese
Post by: NePaSmoKer on January 04, 2010, 05:48:27 PM

nice WTS
Good color too. now vac dem dudes and wait for em ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Vegetables, Cheese, Nuts => Topic started by: westexasmoker on January 04, 2010, 04:23:24 PM