Cold Smoked Cheese
I was down to my last packet of smoked cheese in the fridge, so it was time to do another batch. It's been cold enough and I finally had the time to do it.
I buy the cheapest cheddar I can find from Smart & Final, which was two five-pound blocks of gub'mint cheese.
I cut each of those into four strips to create more surface area for the smoke and to make them into servings. I should have cut them in half again though, because these 1.25 pound strips are too large still.
It was cold enough outside that I could keep them on for three hours instead of two, so I loaded up both smoke tubes and let 'em have it.
I vacuum sealed them into individual packets and put them in the fridge to mellow for two weeks. I finally cheated after 12 days and broke into one of them and it was perfect—just what I wanted.
I buy the cheapest cheddar I can find from Smart & Final, which was two five-pound blocks of gub'mint cheese.
I cut each of those into four strips to create more surface area for the smoke and to make them into servings. I should have cut them in half again though, because these 1.25 pound strips are too large still.
It was cold enough outside that I could keep them on for three hours instead of two, so I loaded up both smoke tubes and let 'em have it.
I vacuum sealed them into individual packets and put them in the fridge to mellow for two weeks. I finally cheated after 12 days and broke into one of them and it was perfect—just what I wanted.
