More smoked Buttah' & Cheese

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cmayna

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 23, 2012
3,971
1,697
SF Bay Area, CA
From top to bottom:
Mild cheddar
Mozzarella
Pepper Jack
Butter
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In the Masterbuilt gasser smoker with no propane used. Only a AMNPS.
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Finished goods. Smoked for 3.5 hours
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Vacuum sealed ready for the fridge
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Tapayakin' from my iphone
 
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How the heck did you keep the butter from melting or even sagging after three and a half hours? Looks real tasty!
 
How the heck did you keep the butter from melting or even sagging after three and a half hours? Looks real tasty!
Keep the chamber temp below 80*  Tonight, I wrapped the 3 boxes of butter in saran wrap and then in a gallon ziplock bag, into the freezer.   Meanwhile the cheeses will sit in the fridge for 2+ months before they are opened.
 
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Looks great!  Love some smoked cheese!  Never tried to smoke butter...might have to give that a try...

Red
 
Smoked butter on your veggies, potatoes, steak,  whatever, is unreal.  Try it.
 
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Yep. Your seal is on the outside doors. I was thinking I could seal every open hole and after a couple of hot 500+ burns, be good to go. Apparently not so I'm going to remove any sealant that is exposed even on the FB and inside the cooking chamber, clean it down really good and re-seal it from the outside. I might have to live with the small holes I sealed being open. Not sure what sealant I can use that will be food safe.
 
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