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Cooks' Corner
Smoked nuts and cheese
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<blockquote data-quote="Bob Wright" data-source="post: 2054400" data-attributes="member: 104363"><p>I am partial to sharp or extra sharp cheddar. I use a 1lb block and quartered it. I like fruit woods but use what you have. You just got to check it every 5 minutes or as needed. I put aluminum foil down and poked holes in it with a fork. At the top temp at 150, 45 minutes it was ready. Turned them 9 times. They will sweat and that's what grabs that smoke flavor. They will get soft. Wrap them in cellophane and toss in the fridge for a while.</p></blockquote><p></p>
[QUOTE="Bob Wright, post: 2054400, member: 104363"] I am partial to sharp or extra sharp cheddar. I use a 1lb block and quartered it. I like fruit woods but use what you have. You just got to check it every 5 minutes or as needed. I put aluminum foil down and poked holes in it with a fork. At the top temp at 150, 45 minutes it was ready. Turned them 9 times. They will sweat and that's what grabs that smoke flavor. They will get soft. Wrap them in cellophane and toss in the fridge for a while. [/QUOTE]
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