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Old 11-23-2013, 04:09 PM   #21
somebody shut me the fark up.
IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

Originally Posted by aawa View Post
Yep. No problems if you do this.
^ +1 I do this as well, I vac-seal and then I let it mellow out for at least a week before I freeze it.

The duration of the smoke also depends on the type of wood, Hickory, Mesquite, and Pecan tend to impart a stronger smoke flavor where as Apple, Cherry, and Sugar Maple are a little milder.

I personally prefer to use apple on my cheese with a 4 hour smoke exposure. Occasionally I'll use cherry or pecan on aged Gouda or Asiago only because they are a stronger flavored cheese.
Humphrey's Down East Beast, Weber Kettle, Kenmore Elite Gasser, Camp Chef Smoker, Camp Chef Denali
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