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
That's why I asked earlier what to do with the left over bourbon. In my case I also smoked some peanuts and throughout the smoking process I would sprinkle the bourbon over the peanuts.
I also cut my cheese into cubes about 1" x 1" x 2-2 1/2" cubes and place in a zip lock bag and every 5 minutes or so turn to ensure all the cheese was covered.
Hope this helps.
I also cut my cheese into cubes about 1" x 1" x 2-2 1/2" cubes and place in a zip lock bag and every 5 minutes or so turn to ensure all the cheese was covered.
Hope this helps.
