Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: dogtuk on December 11, 2011, 07:16:29 PM

Title: Cheese
Post by: dogtuk on December 11, 2011, 07:16:29 PM: Hello Everyone
Today I did a brick of Monterey Jack and a Brick of Pepper Jack they turned out great I did them in the GOSM Big Block the Smoker did not get above 90 degrees I used Apple for smoke I tasted the Monterey Jack and it was Awesome I am going to Vac pack them and have them at Christmas time should be good

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0454.jpg&hash=47b4cf1e26293a987eb524a98beed0ca096df24b)
Title: Re: Cheese
Post by: Wea300mag on December 11, 2011, 07:26:10 PM: Those look great Huey, how long did you smoke them? :drool:
Title: Re: Cheese
Post by: dogtuk on December 11, 2011, 07:37:50 PM: They where in the smoker for 3 hours I just vac pac them and the pepper jack is Awesome too
Title: Re: Cheese
Post by: Blacklab on December 12, 2011, 07:14:41 PM: Nice can't wait to try it :drool: hint hint do ya need my adress ;)