Got a block of old time Amish Swiss and Amish Horseradish going this morning with 3 hours of apple.
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We really can do some serious damage to that Amish horseradish cheese..we usually pick some of that up at the green dragon or roots...
Quote from: ghost9mm on May 12, 2011, 05:21:18 AM
We really can do some serious damage to that Amish horseradish cheese..we usually pick some of that up at the green dragon or roots...
2 of my frequent places.
We lived down 272 south just across from Ephrata hospital for 12 years.
We still have lots of family over in Ephrata and Cornwall the familt reunion is held every year in...
Mt Gretna...
Quote from: ghost9mm on May 12, 2011, 05:34:55 AM
We still have lots of family over in Ephrata and Cornwall the familt reunion is held every year in...
Mt Gretna...
yup know the areas
My wife was raised in Lititz.
I have around 8 pounds of cheese to smoke sometime this week too. Gouda and white cheddar.
Quote from: KyNola on May 12, 2011, 06:29:03 AM
I have around 8 pounds of cheese to smoke sometime this week too. Gouda and white cheddar.
I will bring the crackers, adult beverage, and whatever else ;D
Ummmmm cheese ;D
But only one tray ::)
Quote from: muebe on May 12, 2011, 07:38:23 AM
Ummmmm cheese ;D
But only one tray ::)
I have
40lbs of assorted smoked vac sealed cheese in the fridge ;D Some getting close to a year.
Maybe i should say over 50 lbs ;D
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This weekend I plan to do five pounds of horseradish cheese, five pounds of Cooper sharp, about three pounds of garlic cheese and a couple pounds of provolone and mozz.
Quote from: pensrock on May 12, 2011, 01:22:57 PM
This weekend I plan to do five pounds of horseradish cheese, five pounds of Cooper sharp, about three pounds of garlic cheese and a couple pounds of provolone and mozz.
You got a load to do to ;D
I found Amish garlic-n-herb yesterday but it was sliced and $8.50lb
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I have not tasted the garlic yet, pick it up today. I'm thinking it was less than $5.00/lb if buying a full block. Will know for sure today. I'm splitting a block with someone else.
Thanks guys, this reminds me that I need to do some for the pepper cheese rolls for the smokeout.
Quote from: NePaSmoKer on May 12, 2011, 07:33:59 AM
Quote from: KyNola on May 12, 2011, 06:29:03 AM
I have around 8 pounds of cheese to smoke sometime this week too. Gouda and white cheddar.
I will bring the crackers, adult beverage, and whatever else ;D
Come on down! I've got pastrami to smoke this weekend too! :D
Pens, you've got a LOAD to smoke.
QuotePens, you've got a LOAD to smoke.
yea and I also picked up a couple pounds of pistachios to do.
Rick, the block of garlic cheese cost $23.00. $4.60/lb.
Quote from: pensrock on May 13, 2011, 09:22:05 AM
QuotePens, you've got a LOAD to smoke.
yea and I also picked up a couple pounds of pistachios to do.
Rick, the block of garlic cheese cost $23.00. $4.60/lb.
YIKES :D
I will more than likely get some.
Got 4 more to smoke up tomorrow.
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5 pounds of gouda and 4 pounds of white cheddar smoked for 3 hours and vac sealed away today. Man, this retirement life is rough! ;) Got 3 pastrami flats to smoke this weekend and Jan just told me she is needing some smoked salmon too. (Oh, OK if you really want me to :D) WooHoo!
:D :D ;D
Aint it :D
You gots allot on your smokin plate there. You going with Hickory on the cheese.
Yup might as well smoke the cheese now, got nothing better to do ;D
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Quote from: NePaSmoKer on May 13, 2011, 01:55:19 PM
You gots allot on your smokin plate there. You going with Hickory on the cheese.
Actually used the Special Blend on the cheese because it was easy to get to. Have never used it before and had some given to me so I thought what the heck. I will say it laid more color on the cheese than I have ever been able to obtain before. Tower temp never got beyond 72 degrees.
Pastrami will definitely be hickory smoked. May hit the salmon with alder if I use the Bradley. If I go with MAK it's hickory baby!
Quote from: KyNola on May 13, 2011, 02:01:40 PM
Quote from: NePaSmoKer on May 13, 2011, 01:55:19 PM
You gots allot on your smokin plate there. You going with Hickory on the cheese.
Actually used the Special Blend on the cheese because it was easy to get to. Have never used it before and had some given to me so I thought what the heck. I will say it laid more color on the cheese than I have ever been able to obtain before. Tower temp never got beyond 72 degrees.
Pastrami will definitely be hickory smoked. May hit the salmon with alder if I use the Bradley. If I go with MAK it's hickory baby!
I'm doing a secret cheater smoke :D
I think my vac sealer is about to go kaput
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00935-1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00936-1.jpg)
If your needing a new motor to pull a better seal I have my unit yet. Or I could get your unit and get the sealing strip out of it and I would have one again. Bottom right chunk doesn't look like it sucked in real tight for you so I guessed
Quote from: Tenpoint5 on May 13, 2011, 07:08:00 PM
If your needing a new motor to pull a better seal I have my unit yet. Or I could get your unit and get the sealing strip out of it and I would have one again. Bottom right chunk doesn't look like it sucked in real tight for you so I guessed
I was looking at that one but it is sealed, maybe just the way the pic is. Just seems to take longer to pull the vac.