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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
05-04-2013, 06:01 PM
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Don't have a camera. You cold smoke cheese, no temp .Just use AMNPS or tin can .
i smoke hard cheese for 2.5 hrs and soft cheese for 2 hrs. It MUST rest a minimum of 2 weeks in fridge before eating. 
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