It was 25 degrees yesterday here in Minnesota so I smoked some mozzerela cheese. The temp never got above 55 degrees in the smoker.
I smoked it about an hour then vacuum sealed them. I've read on here that about 10 days is good so I'll try that.
I also threw on two T-Bone steaks and cold smoked them during that time as well. I wrapped those up in aluminum foil overnight. I'll grill
them today.
I hope everything turns out good.
Commonsense
I would say 10 days as a minimum, the longer the better. It all depends on how long you can wait. :)
As for the T-Bones..... you better send them to me for closer examination. ;) ;D
Do you think I should keep it in the packages longer than 10 days?
Smoked cheese is like some fine wines...they get better with age. I like a minimum of 2 weeks and have had some(that I've successfully hid from the family) in there a couple months. The longer the better, IMO.
SD
Quote from: commonsense on December 28, 2008, 10:15:31 AM
Do you think I should keep it in the packages longer than 10 days?
I've got some thats been in the fridge for about a month right now and looks fine!
C
I would go at least two weeks if you can hold out that long. I opened a package that I did last sping a few weeks ago and it was great. I had it hid in the back of the fridge so no one could find it. And it worked, I even forgot about it but what a pleasent suprise.
Thanks for all the advice.
Commonsense