A full smoker is a happy smoker...

Pastrami????? Did someone say PASTRAMI???!!!!!! I'll be over in a hurry!

Great job, mowin! Between you and SD on opposite coasts, you should have the entire US covered.:w

Super_Dave wrote:
I start sampling after a couple of weeks. I've found that if my smoke was clean, it is edible much sooner than if I have a heavy smoke in which case I find almost no length of time makes it right for my taste buds. Like with your white cheeses, I prefer a subtle smokiness. A sharp cheddar can handle more smoke for my tastes. At the end of the day, your 4 - 6 weeks ends up being where I find the sweet spot too.

I've definitely gotten overzealous with the smoke a time or two. Fell asleep. It's tiring watching the smoker.. Think a yr or two may have helped. Lol. Softer cheese I'll cut the time down considerably. Although I do prefer a smokey profile.

I start sampling after a couple of weeks. I've found that if my smoke was clean, it is edible much sooner than if I have a heavy smoke in which case I find almost no length of time makes it right for my taste buds. Like with your white cheeses, I prefer a subtle smokiness. A sharp cheddar can handle more smoke for my tastes. At the end of the day, your 4 - 6 weeks ends up being where I find the sweet spot too.

mowin wrote:

NYCgrrl wrote:
Hmmmm..........upstate NY? Whyyyy I suspect I could be there and remove any "mistakes" in a good time frame:D.

These gals a great at getting rid of any evidence of a mistake.

Yes well we all need a little "Men at Work" in our lives or Women.

Aussies admit it's a mistake

Enjoy your good times and keep squirreling it away for the cold which prolly is already hitting you.

Someday I hope to allow the smoking bug to hit me smack in the face. Interim, I enjoy reading of hose who live it now.

Dave, I Try to go 4 weeks. 6 is better. I had some a friend of mine let mellow for 6 month's. I was incredible. The more smoke, the longer it needs to rest. I'll do 5 lbs every two weeks for the next month or so. Gets me to spring before I need to replenish for summer.

What do you normally do?

Here's a pic of the pastrami sliced. It was so juicy, tender, and flavorful. This was my firsy time making it from a corn beef. If you've never tried it,and like pastrami, I recommend giving it a try...

How long do you let your cheese rest for before consuming?

Cheese off the smoker..

Birds resting before carving.

Pastrami going into a steam bath to finish..

This bird was delicious..

NYCgrrl wrote:
Hmmmm..........upstate NY? Whyyyy I suspect I could be there and remove any "mistakes" in a good time frame:D.

These gals a great at getting rid of any evidence of a mistake.

Looks awesome mowin. Weather is about to get me in the cheese mood too.

Hmmmm..........upstate NY? Whyyyy I suspect I could be there and remove any "mistakes" in a good time frame:D.