Smoked Colby Jack
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
Did 16 pounds this morning. Mighty fine vittles for those who get my Christmas baskets.
PK100 set to 88 degrees. Apple wood.
Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to lkrfletcher on last edited by
lkrfletcher I’ll be doing colby, muenster, pepper jack and double smoked mozzarella tomorrow in the Traeger cold smoker. Also doing cashews and almonds on the hot side. If there’s room going to throw in a plate of apple pie spiced peanut butter!
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Bob Stehlik on last edited by
blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Ironreplied to lkrfletcher on last edited by
lkrfletcher ooo yaaa that looks nice. Northing better than smoked cheese
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Fat_Bob on last edited by
Depends on how much smoky flavor you want and what smoker you have and temp. In the pk100 you can get light smoke flavor in around 45 minutes. I went for 2 hours because I like that extra smokiness. A good rule of thumb is. When the cheese starts to sweat you are done