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Unread 10-04-2012, 11:02 PM   #28
On the road to being a farker
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Join Date: 09-03-12
Location: Sacramento, CA
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It's cold enough right now outside, so I ran to the store really quick and got a bunch of the good stuff.

Just put 4 cheeses on the smoker right now. (8:45PM PST)
Using AMNPS with apple dust

Munster (Top right)
Extra Sharp Cheddar (Top Middle)
White Cheddar Aged 9 mo (Center Middle)
and Gouda (all the slices)

Plan to smoke for 45 mins then vac seal to the fridge for a week or more.

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