I smoked a little over 28 pounds of cheese on my Hasty-Bake Gourmet and it came out great.
This is the cheese I started with for this smoke. I had some Cheddar, Sharp Cheddar, Swiss, Colby Jack, Gouda, Farmers Cheese, Dubliner, and my favorite which is the "Three Alarm" Cheese.
Prepping the cheese for smoking.
This 28.37 pounds is about all I can fit in the cooker.
I have a pan of ice under my cheese to help hold the temperature that I want to run in the cooker for this treat. Never over 80 degrees in the cooker for the best results.
My fire was 5 all hardwood briquets with a piece of hickory over it for my smoke.
My Gourmet just doing it's thing on this cool morning.
Just out of my Hasty-Bake Gourmet and ready to be run thru the vacuum pack machine.
I smoked this batch of cheese for 115 minutes.
Vacuum packing the cheese.
My 28 pounds of smoked cheese vacuumed packed and ready for the fridge.
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