Another batch of smoke cheese

[RAF128]

Checked my stock the other day and seem to be running low.   This morning hooked up the cold smoke adapter and fired everything up.   I like a lot of smoke flavor so I'm giving it hickory for several hours, at least 4.   I'm looking for the color too so I'll keep and eye on it.

[ragweed]

Pensrock gave me the tip that to get good "color", smoke at a box temp of around 80* F.  Works  :) :)

[TedEbear]

I like a lot of smoke flavor so I'm giving it hickory for several hours, at least 4.   

4 hours of hickory?  That is going to have a LOT of smoke flavor on cheese.  I also like smoke-flavored cheese but 2 hours hickory is about the max I ever do.

[Jim O]

I do a lot of cheese,but 4 hrs smoke is too much for me. 2 hrs smoke gives me the flavour we like. That being said, it's all a matter of personal taste.

[RAF128]

Well the cheese is done.   I had it in for just over 4 hours.   At 2 hours there was little change in the color.   It was a hectic day yesterday so didn't get a picture.   Cheese is in the fridge over night and will vacuum seal it later this morning.   Will get a picture then

[RAF128]

Here are a few pictures of the finished product

[dave01]

It looks good

[iceman]

You did get my address right?  ;)

[rcger]

And now the hard part.  The WAIT!