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Well, a couple friends tried our hands at processing our own hogs. I got a half. This is my first try at making bacon. Had it curing in vacuum sealed bags for 6 days. Now in the smoker with hickory for 4 hours. Hams are still in the fridge in curing brine. Will smoke them in a week or so...
Haven't tried it yet. Still have a bit left from the last batch. I'm sure it will be good.
Gonna take some to my mothers and brothers this weekend. Sure it will get tried then. My 6 yr old niece says "I loooooove your cheese uncle Chuck!!!"
Went to Sam's Club today and got the last 4 of their 5 lb chunks of sharp cheddar. We keep running out of this stuff in the fridge, so am smoking it in larger quantities now. Makes an awesome snack.
2 of the 4 5 pounders:
A smokin they will go:
All wrapped up for the 2 or 3 week wait...
Not exactly sure on the temp. I have a propane smoker with the temp guage in the door (did not fire up the gas). Not real accurate. It was about 50 deg outside and whatever temp increase the pelllets made. I would guess it was 60-70 inside the cabinet. The smoker resides inside the old tin...
I love smoked cheese, and wanted to make some myself, but the temp thing had me searching for a way to cold smoke. Along comes the AMZNPS and I ordered one up. Went to Sams and got a couple 5 lb chunks of cheddar, mild and sharp. Thought I might throw in some string cheese just for the heck...