Hi All,
I just put a small batch of cheese in to cold smoke. Here in WI the temp is 26. Per other posts I heated my MES to around 95 turned it off, opened the door to place the AMNPS in and the cheese. Temp in there now is 70 ish and I will not open again for 2 hours. (When I remove the cheese)
I will shrink wrap when it's done. From other posts I know I should leave it set for a min of 2 weeks before eating. My question is, if I would like to eat this in a week, how will that effect the flavor?
You would think I would know this being a "Cheesehead" (GO PACK!)
Thanks
Tim
I just put a small batch of cheese in to cold smoke. Here in WI the temp is 26. Per other posts I heated my MES to around 95 turned it off, opened the door to place the AMNPS in and the cheese. Temp in there now is 70 ish and I will not open again for 2 hours. (When I remove the cheese)
I will shrink wrap when it's done. From other posts I know I should leave it set for a min of 2 weeks before eating. My question is, if I would like to eat this in a week, how will that effect the flavor?
You would think I would know this being a "Cheesehead" (GO PACK!)
Thanks
Tim