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Discussion Starter · #1 · (Edited)
California cold! Perfect for cold smoking cheese.**with added finished pics**

Tomorrow A.M. at 5:00 the temperature here will be in the mid/high 30s, will cold smoke in our ancient Weber Kettle in the shade for around 2-1/2 hours using a proven A-MAZE-N smoke tube filled with a pellet blend of apple, cherry and my years ago wild harvested mountain mahogany thin chips. The cheese is placed on a food grade stainless steel roasting rack.
Looked everywhere for my favorite unadulterated Gouda but all findings were already "smoked"-??:angry:
Will update after the smoke.
 

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Ya live anywhere me.????? Grass Valley/Penn Valley.....
 

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Discussion Starter · #3 ·
Started at 5:00am and finished up at 7:30am. The bad news-wrapped up for two weeks in the fridge for aging. The good news-it will be out on the table for Thanksgiving!
 

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