So, I smoked a Sam's Club bag of string cheese the other night, but I'm not sure whether to let it "rest" for a couple of weeks or not. Seems there are conflicting POV's on this. What I can tell you is this, as of the time I took it out of the smoker, and until now, it smells and tastes like a forest fire. Will that go away. I used my AMNPS with hickory and maple, and could NOT get TBS while cold smoking in my MES 40. Thoughts? I'm scared to do "real" cheese if it's all going to taste like a fire in my mouth. :)
Just for the heck of it, here is a "before" smoking photo. Didn't take an "after" because it didn't look that different after I was done.
Just for the heck of it, here is a "before" smoking photo. Didn't take an "after" because it didn't look that different after I was done.