Made a couple bells of edam. One of them I sliced up and smoked over applewood. Imma here to tell you, this is the thing you want.
Served with homebrewed Octoberfest (lagered 4 months).
(https://www.homebrewtalk.com/forum/media/_mg_2749.69507/full?d=1539997195)
(https://www.homebrewtalk.com/forum/media/_mg_2736.69476/full?d=1539407299)
(https://www.homebrewtalk.com/forum/media/_mg_2739.69477/full?d=1539407299)
(https://www.homebrewtalk.com/forum/media/_mg_2740.69478/full?d=1539407299)
That just looks awesome! AC4U. How hot did the cheese get or were you cold smoking somehow. I just finished a bought smoked hot pepper jack that I picked up at a gun show that was just amazing, and your Edam looks every bit as good!
Looks tasty. AC4U
Quote from: TravisNTexas on October 20, 2018, 11:26:54 AM
That just looks awesome! AC4U. How hot did the cheese get or were you cold smoking somehow. I just finished a bought smoked hot pepper jack that I picked up at a gun show that was just amazing, and your Edam looks every bit as good!
Just a few briquets in the bottom of my weber smokey mountain smoker, with a couple chunks of the wood. Had to add a few more after an hour. I had the air vents nearly closed at top and bottom to keep the heat low. It got warm, but sadly I didn't measure the temperature.
Wow! Really looks scrumptious. AC4U