Quick side-blog…smoked some cheese.
Cold smoked Extra Sharp Cheddar, Mozzarella and White Cheddar using a cold-smoke method. The cold snap we got last night made the weather perfect for this (got down to about 75)
Used a pellet maze to cold smoke for about 2 hours. Afterwards I wrapped in butcher paper and read somewhere to hold off about a week to let the flavors meld better.
Already the smell is incredible. Can’t wait!