[USA] Smoked Cheddar Kielbasa

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NorCal Kid
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Joined: Thu Jun 02, 2011 23:43
Location: Sunny Northern California

Post by NorCal Kid » Wed May 09, 2012 21:21

I usually wait (if I am able :wink:) about a month before I consume smoked cheeses. This allows a real 'mellowing' of any acrid harshness present following the initial smoking.
I try to stagger my cheese-smokes so there's always some available while other bricks are 'aging.'

All are vacuum-sealed & labeled before the long fridge storage.

Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
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