Thanks all. Was wondering if it was just up my way. 👍
Smoked Colby Jack
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Did 16 pounds this morning. Mighty fine vittles for those who get my Christmas baskets.
PK100 set to 88 degrees. Apple wood.
Yeah man!
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans 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!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron last edited by
lkrfletcher ooo yaaa that looks nice. Northing better than smoked cheese
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lkrfletcher That looks great! I’ve never tried smoking cheese, how long do you leave it in the smoker? Isn’t it kind of hard to light? LOL
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Fat_Bob
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
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