Research conducted last night and today shows that the Cabot sharp cheddar I mentioned earlier is outstanding after 2 hours in the cold smoker followed by an overnighter in the fridge uncovered.
PM with my address sent.
Heck I’m headed kinda in your direction at the end of the month. I’d give you the whole cheese smoker if you’d meet me in southern Colorado. If the damn thing wasn’t so heavy I couldn’t move it!
I built it out of a leftover chunk of 16”x 3/8” wall square tubing when I was building about 12 mile of delivery chute for a big frac sand plant. Built it in the yard between the house and the shop and there she sits, too damn heavy to move it anywhere else.
