I got 9 kilos of cheddar cheese from Costco all aged from 12 months to 18 months for about £6.50 per kilo. Since its chilly out I'm doing it today with the amazin pellet smoker from Todd. I'm following Mr. Ts cheese guide and I am wondering if I should let the cheese rest before vacuum sealing or just go ahead and do it when the cheese is smoked. The smoker temperature has been 48F. I plan on smoking it for 2.5 hours total.
Red neck air flow :biggrin:
Red neck air flow :biggrin: