Smoking success

20140204-071725.jpg
Here you see four gallons of milk, turned into cheese then smoked in the smoke house a few days. It’s been fun trying the things coming out of the smoke house. One lesson I’ve learned already is that when you step in a grab a sample, you really have no idea how smoky it is since you’ve already enveloped yourself in smoke head to toe. Something with no hint of smoke eaten just out of the house will knock your socks off in the kitchen later. We had smoked raisins in our salad and even though they had only smoked a few days, they had a strong smokiness in the salad. Not overpowering but its surprising how well the smoke stays with things.

20140204-072135.jpg
A few more of the items brought in from my last trip to the smoke house. We still have a month of smoking to go. Anybody need anything smoked?

Dan Moore on EmailDan Moore on FacebookDan Moore on GoogleDan Moore on Twitter
Dan is a dad, a husband, a business owner, a pilot, a sailor, a scuba diver, a machinist, a gunsmith, a welder, a woodworker, a day laborer, a teacher, a mentor and a writer. The short form of all the previous is he's a farmer.

Leave a Reply