Quote:
Originally Posted by eman
Shawn,
vacum seal that cheese and put it in the fridge for a week .You think it's good now ? It gets better w/ age.
What smoker did ya get?
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my dad has a custom stainless smoker that he got from a charity auction and doesnt use so he gave it to me since i started making sausage. I just havent had a chance to try it out till now with everything thats been going on. It has a firebox/grill with a vertical smoke box on the side, i think i may have to look into insulating the smoke box though seems like it didnt hold heat too well. I had a hot fire (i was grilling a portebella mushroom) and started smoking my cheese and i didnt melt the cheese. However it was hot on the lower racks just not hot at all on the top rack. I'll have to try vacuum packing the cheese though.