Too cold for cheese?

Started by gbritten_nh, March 27, 2011, 07:00:58 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages 1 2
User actions

wetzel1977

#15
April 02, 2011, 06:17:12 PM
Just like Tom Petty says "the waiting is the hardest Part" wait atleast 2- 3 weeks . It will be worth the wait. I smoke my cheese  for a min of 2hrs with my internal temps between 75-90 degrees and when i am done i let the cheese rest for a bit then wipe them off and then vac them up.
BDS 4 rack
Custom Smoker  W/ BSG/ Auber pid controls
Cabelas 160L Dehydrator
Cabelas 1HP Grinder
Print
Go Up Pages 1 2
User actions