I’m at two weeks right now but I’ve seen people who eat theirs after just a few days after smoking.

Hey guys, I did a cheese smoke on 12/16 with one of those smoke tubes with some pellets that I regularly use and the cheese turned out horrible. It has a very bitter flavor and the outside of the the cheese and the foil in my smoker took a bright highlighter yellow tint to it. It smoked around 3.5 hrs and I probably didn’t get much higher than 70 degrees inside the smoker. The pellets seemed to burn good and produced a good bit of smoke but I can’t shake the creosote taste it seems to have. Anyone else experience anything like this while smoking cheese?

@austin
Thanks for the info. I’m not sure what the weight was of the cure because the butcher prepared it for me but it was only about 2 cups worth so I was concerned I was short on cure for the brine. Just guessing but I dont believe the 2 cups weighed out to 1.75lb. I should be close though so I’ll be throwing her on the smoker tomorrow. Thanks again.

Does anyone on hear have any experience with the sweeter than sweet cure? I kind of jumped into curing a turkey and could use some input from you guys. My butcher gave me enough cure to do 2 gallons of water he said but while researching it seems to be on the light side. It came out to about 2 cups worth but everything I’ve read says 1.75lbs to 1 gallon of water. I took what I had and mixed it to 2 gallons and injected the bird with that solution and submerged it in the rest. Am I on the right track or did I screw the pooch on this one?