OleSmokey I had same problem also.
Website issue thread
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
Denny O Looks good Denny, mines down in the basement fridge right now mellowing. I did two blocks of cream cheese as well for New Years Eve, left them in the upstairs fridge and it made it smell like smoked product. I didn’t wrap it since it was soft and wanted to quick chill it.
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johnsbrewhouse Now that is interesting. I have never tried Cream. I thought you always pretty much had to use a harder type like Cheddar, Provolone, Gouda, etc.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
calldoctoday got to keep the temperature low. I put it on a piece of foil, get smoke on one side, then flip it. The Amazen Maze or tubes work well as long as you separate them away from the cheese. Once you have it smoke, put it in the fridge to cool, the I wrap it in deli wrap and put it in a zip loc to mellow a bit.
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johnsbrewhouse Thanks for the tip.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
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Just wanted to point out the 5# white meat bags might be priced wrong…?
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Deepwoodsbutcher I have some similar issues like that in the past too. Those pesky darn computers when they act up…
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Deepwoodsbutcher its been fixed, the prices were right and the descriptions were wrong I am told.
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Yeah, the description needed to call out that the second one was 1 mil thicker and was still 1000
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