More smoked cheese
With morning temperatures at a balmy 16 degrees it seemed like a perfect morning for a cheese smoke, plus, my stash is getting low. 10 pounds of medium cheddar and 4 pounds of Swiss.
Forum Discussion
Rolling Condo wrote:
What temperature do you smoke at?
I use an Amazen tube with no other heat. You don’t want your box temp to get over about 80 degrees. Before I bought my tube, I use to put pans filled with ice under the rack of cheese. My smoke time is 3 hours and my rest time is usually a minimum of 10 days.
