Wow did this batch come out good.
Rubbed with coarse sea salt, coarse black pepper and granulated onion and garlic powder.
Smoked @ 225* until it hit a IT of 132*. Then steamed to 152*
The pictures look great. Only problem is I'm not picking up the smell or taste from those pictures.
It's not like I don't believe you but I need to try it for myself.
I'll PM you my address. That will come with free super saver shipping, correct?
Joking aside, the stuff looks delish. Did I just say that.
Here's To A Great Riding Season, Snowmobile That Is
"Better to remain silent and be thought a fool than to speak and remove all doubt"
"Give a man a fish and he will eat for a day.
Teach a man to fish and he will eat for a lifetime.
Give a man religion and he will die praying for a fish"
Just gonna have to trust me. It tastes great. Just had some with a slice of smoked x-sharp cheddar on a cracker.
Sinful......
Rub it in!!!
Pun intended.
Here's To A Great Riding Season, Snowmobile That Is
"Better to remain silent and be thought a fool than to speak and remove all doubt"
"Give a man a fish and he will eat for a day.
Teach a man to fish and he will eat for a lifetime.
Give a man religion and he will die praying for a fish"
how do you keep the temperature down so you don't melt the cheese
The easiest water is to get a smoke generator like the A-MAZE-N tube. It gets filled with pellets to create smoke.
You can put it directly in your grill or even a large cardboard box. Yes it will raise the temp in your grill, but if you wait until the ambient temperature is around freezing, the smoke chamber should stay below the 80* melting point.
However. The closer the smoke generator is to the smoking chamber, the cheese will need to be vac sealed and refrigerated for several weeks to "mellow" as the cheese will taste bitter and kinda like licking a ash try.
I have my tube in a metal mailbox 4' from my smoke chamber. And I still let my cheese mellow for 4 weeks.
To complicate things even more. If you can place the smoke generator say 15-20 feet away from the smoke chamber, say in a old cast iron stove and pipe the smoke up to the chamber, you will be able to eat the cheese the same day.
The old stove and pipe act as a heat sink cooling and "cleaning" the smoke.
Here's a pic of my setup for cold smoking. It's a old propane smoker with the burner removed.
I actually have the setup on my deck now. I could put the mailbox under the deck and it would be 15' or more from the chamber. But I stagger my smokes, so I always have some to snack on while the latest batch is mellowing.
I've actually got two pieces of x-sharp cheddar that I smoked 4 yrs ago. Hoping I can keep my hands off one of them for another yr or two.
So when's dinner? I figure I can be there in about 12-16 hours - especially if you have smoked cheddar!!!
2014 RT Limited SE-6 in Black Currant. Mods so far: Rivco Trunk Mounted Double Flag Holder Kit, Diamond R Drivers Tour Mug, Tric Led Drink Holder, BRP Hitch, Mini Trailer USA Nomad Trailer. RonBar and links, Spyclops I & II, Lighted Bump Skid, LED head and fog lights. Foam hand grips. A arm lights, both upper and lower
My venison pastrami is done.
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Oh damn...
Here's To A Great Riding Season, Snowmobile That Is 
Originally Posted by mowin
So you finally took down your Farrah Fawcett posters?? 
