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Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on November 25, 2025, 08:59:00 AM

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Title: Pepper Jack tillimook
Post by: Blacklab on November 25, 2025, 08:59:00 AM

My favorite cheese, especially to smoke. just did 6 pounds, Dana told me need another six. Off to the store :tup:

Title: Re: Pepper Jack tillimook
Post by: Sandberm on November 25, 2025, 09:44:03 AM

Its my favorite cheese too. Melted on everything, but the problem is i gain weight when i ingest it every day. Its like i need to go off Pepper Jack cheese for a couple weeks then slowly get back into eating it.

By the way, Colby Jack tastes like rubber.

Title: Re: Pepper Jack tillimook
Post by: Blacklab on November 25, 2025, 11:39:15 AM

Moderation moderation :chuckle:

Title: Re: Pepper Jack tillimook
Post by: HUNTINCOUPLE on November 25, 2025, 03:25:04 PM

Looks real good! Have or are you willing to share your process?  Maybe i missed that thread?

Title: Re: Pepper Jack tillimook
Post by: Blacklab on November 25, 2025, 06:07:29 PM

Vertical smoker amazen smoke tray. Cut cheese in useable portions. Smoke 5-6 hrs cool and fridge overnight. Then vac seal back in fridge for 30 days to meld. Good eats  :tup:

Title: Re: Pepper Jack tillimook
Post by: HUNTINCOUPLE on November 25, 2025, 06:46:21 PM

Quote from: Blacklab on Today at 06:07:29 PM

Vertical smoker amazen smoke tray. Cut cheese in useable portions. Smoke 5-6 hrs cool and fridge overnight. Then vac seal back in fridge for 30 days to meld. Good eats  :tup:

Thanks for the  pro tips!!!!!