Received my pellet smoker Friday for some cold smoking. Decided to smoke the following : 8 lbs of Tillamook cheddar cheese cut into 1\2 pound chunks, decided to throw on some cheese sticks and some butter. The butter I pulled after 1 hour, still solid as a rock, not melted at all. The. These I pulled at 2 hours. Now for the hard part and resting it for 2 weeks. Next I am going to try smoking some almonds amend some cream cheese. Do t have a temperature in the egg but figures since the butter didn't melt it was probably around 50 degrees in there if that.
The cold smoker was called the amaze-n cold smoke generator to use.
Buckboard bacon is in for the cure and will cold smoke that in a week form Monday
Clarify this was done in the egg.