Smoked Cheese

Directions

1. Fill the sawdust pan for the PK-100 ¾ full with sawdust, do not get it wet for this recipe.
2. Place the sawdust pan on the heating element and turn the PK-100 on, at 625 watts to 110 degrees.
3. Let the smoker preheat and allow the sawdust to start to smolder and produce smoke.

4. With the dampers ¼ open, lower the heat to 65 degrees and prop the door open.

   -We do this so we can still monitor the temperature of the smokehouse without adding additional heat. If the temperature outside is below 50 degrees, set the temperature to 70

5. Place the blacks of cheese on jerky racks and then place in the smoker.
6. Cold smoke the cheese like this for 2 hours.
7. If the temperature of the smokehouse goes above 90 degrees, open the door more to allow heat to dissipate.
8. After 2 hours, remove the cheese from the smoker.
9. Wrap each block of cheese individually in butcher paper and set it in the fridge for 2 days.
10. After 2 days, vac pack the cheese individually and place back in the fridge to age/mellow for 2 weeks.
11. After that, your smoked cheese is ready to enjoy!