New cold smoker trial run
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Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.
My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.
bubba_mcnabb What a beast. That thing can hold a lot of cheese. The cheese did look great BTW.
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Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.
My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.
bubba_mcnabb Looks awsome! Both smoker and cheese!
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Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.
My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.
bubba_mcnabb WOW, great looking smoker and cheese
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Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.
My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.
bubba_mcnabb That’s quite the setup you have there. Looking good; the cheese and the cold smoker.
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That looks great!!
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Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.
My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.
bubba_mcnabb Now that is one big load of cheese.
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bubba_mcnabb That Sir, is a LOT of cheese. I like your cold smoker cabinet. It looks a lot like the cabinet I converted to my hot/cold smoker.
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Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.
My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.
bubba_mcnabb great looking smoker and cheese. That smoker is awesome, great job.
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Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.
My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.
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Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.
My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.
bubba_mcnabb I see a whole lotta delicious vittles in your future.
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Wow hope you got a discount for buying that much cheese. Looks great
Garry Tarpley no I’ve tried lol, but luckily most of its alddis cheese (1.79 a 1/2# and sell it for $5). I do get a discount buying my habanero and horseradish if I buy the block even if it’s only 50 cents… it helps
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