Smoked cheese
Had to give it ago, weather out side is a nice -6 should be perfect for smoking cheese
This is one thing that I've never tried smoking.
Thought I would start off with a few different kinds and see how it turns out.
(http://img836.imageshack.us/img836/4334/picture001gp.jpg) (http://img836.imageshack.us/i/picture001gp.jpg/)
Two hours of apple smoke, temp on Bradley stayed right around the 62 degrees the whole time.
I Vac-sealed the smoked cheese basically right out of the smoker.
(http://img710.imageshack.us/img710/7286/picture003ud.jpg) (http://img710.imageshack.us/i/picture003ud.jpg/)
Just wondering.... is it better to let the smoked cheese sit for a day or two in the fridge before Vacuum sealing.
I plan on leaving it for a month or so before trying it.
Never made any but I've read here of letting rest a few hours before vacuum sealing. Don't know why. Hopefully someone will chime in with the info.
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I always vac sealed a couple of hours after out of the smoker when the cheese got to room temp.
Never tried it a ay after. I would think the frig might smell like an ash tray.