No, as long as you let it rest in the fridge a few days before you eat it. It’s wonderful! Great video!

If that's what works for you great, lighting it vertical is what works best for me.

@WholeMadeLiving just spread the right information that's all 👍🏼😉

@t0fast, if you watch the video I'm not trimming or cutting the tendon, I'm using the scissors to slide along the tendon and separate it from the meat.

@Jocko71158, that's a great tip! It definitely is a bonus to flip the blocks for more even color and looks on the cheese. Thanks for sharing!

This is what we used in the video: FoodSaver Vacuum Sealer: amzn.to/3Hw0xpx, but since we made this video, this one has died. We did use it for about 12-13 years though. Currently, we use the Beelicious vacuum sealer: FoodSaver Vacuum Sealer: amzn.to/3Hw0xpx and we LOVE it! We think it's way better than Foodsaver now too. It "sucks" much better and is more consistent with seals than the Foodsaver. I think Foodsaver just has the brand name going for it.

Bob, A couple things that could lead to the excessive rind are smoking too hot or putting your cheese in when it's too cold. I always try to smoke my cheese when the outside temps are nice and cool, but it's hard to wait sometimes. It's also better to have the cheese closer to room temperature when you put it on. Not sure what kind of cheese you were smoking but dryer cheese definitely builds a tougher rind. With cheddar for example, the sharper your cheese the more rind you will get since it's dryer to start with. I'm sure there are more things that could cause this but those are the first few that came to my head. Hope this helps and happy smoking!

Hey Jesse, the 12" one that I use will last over 5 hours. It varies some on your particular pellets used but that's a good ballpark. Thanks for watching and for your question!

Thank you!

Hey @rtcoleman3626, I've never used the wood chips for this but I'm sure it works awesome! I went small on my original Pit Boss and now I'm waiting for it to finally die some day so I can upgrade to a bigger one! Thanks for watching!

Hey @loneeagle75, if you want it between then go for it. Since this is cold smoking and there is no significant draft through the smoker caused by the heat, it doesn't really make a difference. The smoke permeates the whole smoker and slowly works it's way out instead of drafting out quickly like a hot smoke. If this was hot smoking then yes that would be more critical. If you feel better with the cheese between the smoke tube and chimney then by all means do it.

Good idea! Thanks for sharing.

Thanks! I bet the waffle maker will be great for this. Enjoy!

We haven't done Pepperjack yet! Love it! We'll have to try it. Thanks for sharing.

You're welcome. Let me know how it worked out for you!

The purpose is to let the smoke mellow a bit before sealing it, so it gives a smoother less harsh smoke flavor.

Great question. Yep...it definitely happens. We didn't have any issues till the last month or so and then some of the bedding/chicken poop started building up in it. I feel like the recent cold weather has exacerbated it due to the debris that gets in it. The freezing doors just can't overcome it. We have started checking the lower track more often to get ahead of the issue.

I don't think so...🤔 This is the music in the video: 1) The Colonel - Zachariah Hickman 2) Back To The Wood by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/... Artist: audionautix.com/ 3) Birdseye Blues - Chris Haugen

I'm not sure what level of "rind" you have but being a little firmer on the outside is normal. The outside definitely picks up some color and gets a little more firm.

Any cheese that isn’t wrapped and refrigerated will form a bit of a rind as it drys out. So smoking will do the same thing and depending on the humidity in the chamber it could increase the effect. Wrapping in plastic or sealing in a bag/container after smoking can help to rehydrate the surface a bit.

The colder you smoker the less rind, and color change. I did some a few weeks ago at 50 deg F for 4 hours. Used cold smoke generator with apple wood and there was no rind on any of the cheese. You coldn't even tell it was smoked until you tasted it. I vac sealed within an hour after smoking it.

Yeah, God forbid anyone does anything different than you.

If you don’t have a cedar smoke shack with cedar dowel racks lined with banana leaves and a 60/40 cherrywood/sugarmaple blend fire that is tended by leprechauns you don’t know what you’re doing. Stop spreading lies and misinformation.

I have never done that but I don't see any reason why that wouldn't work. The purpose is to cover it but still allow it to breathe which I think butcher paper would do. If you try it, let me know how it turns out!

Personally, I wouldn't wrap smoked cheese in any kind of paper. The paper will absorb any smoke flavor from the surface. For the past 3 years, this is what I do. 1. Remove the cheese from the smoker after 1-5 hours of smoking. 2. Place the cheese on a cooling rack and place it uncovered in a refrigerator for 1-4 hours. (This will help dry the surface of the cheese without removing the smoke flavor). 3. Vacuum pack the cheese. Let the cheese "cure" in the refrigerator. My rule of thumb: 1-2 weeks for every hour of smoke. Now, keep in mind that your refrigerator will smell like smoke for 2-3 weeks. Enjoy.

Thank you! You're very welcome. Thanks for the comment! 😁

You're welcome! 🙂

You're welcome! 😊

Trust me, it's worth the wait! All the best things are worth waiting for. 😉 Hope you enjoy that smoky cheese soon!

Approximately 24 hours. It's not absolutely critical, but you don't want to leave it too long so it doesn't dry out/harden. More detailed instructions are on our site here: wholemadeliving.com/how-to-smoke-cheese-its-easy/ Hope this helps! Happy Smoking! 😃

@@WholeMadeLiving so if I skip parchment paper stage and just do vacuum seal is that ok?

I can't really give you a good answer on how it will turn out because we've never not done it without the rest. The purpose of the rest is to let the smoke mellow out before you seal it away.

@@WholeMadeLiving perfect . I’ll leave it rest for a day like you guys do ok my spare fridge to avoid the smoke lol I just did a batch of salmon too

So the two weeks after the parchment do I freeze or leave in fridge in vacuum sealed bags

Sorry we didn't make that happen. You'll just have to make some smoked cheese yourself and enjoy that bite yourself! 😉

Did you mean, I didn't? I'm sorry I missed adding it to the video initially. It's 400 degrees F as written in my post here: wholemadeliving.com/air-fryer-chicken-tenders-no-breading/

Ok, you got me. What are steel drivers? 🤔

@@WholeMadeLiving It was the music they must have remade the tune in the background one of the ones you used was without lyrics though.

@@mikerayle6103 Ah ok. You know your music. I might have to check them out. My husband loves that kind of music.

@@WholeMadeLiving It's a blue grass band Chris Stapleton was in if you have heard of him. He's very good 👍

@@mikerayle6103 lol. Of course! My husband is literally laughing at me right now. Thanks for the info and yes, we LOVE Chris Stapleton!

Yes, it does remove the entire tendon. It's so easy! Let me know how it works for you.

It has AC power and the batteries are just a backup. We regularly monitor our chickens with cameras inside and outside the coop too.

Alright then 😂 I think you should give live chickens a chance though, they're quite entertaining and the eggs are amazing!

@@WholeMadeLiving i would but one attacked me when i was younger so as revenge i will stick to eating them ( in nugget form)

@@emmamoreno2316 Ha! I get it...That's not fun. Might have been a rooster. We have only hens. They're quite chill.

Thanks, yeah, our girls have wifi...lol. It's kept them safe so far.

Awesome! I hope you do and hope you love it as much as we do. Might need to wait till it gets cooler outside depending on where you are. 😊

I'm sorry it's not on the video, it's 400 degrees for 10 mins. The full instructions are on my site as well. wholemadeliving.com/air-fryer-chicken-tenders-no-breading/

Thank you so much! 😊

Thanks Jim! That's very kind of you! I really appreciate your thoughtful comment. 😊

Thank you so much for the kind words, MyGrooveSuni! 😊

😉 Thank you, Peter!

Thank you, Vincenzo! 😊

Mark, you have a lot of time on your hands to put so much effort into this comment. It seems it's very easy for people to be so critical of someone when there's a screen between them and their words. This is MY take on Au Gratin potatoes, and maybe it's not a 100% authentic Dauphinois recipe, but was Julia Child also incorrect with her take on the dish when she added garlic? Maybe she didn't add the cheese to the milk, but that's my take. Layering the cheese, also my take because I was also going for an au gratin type of dish. I add the potatoes in raw and that was what I noticed with Dauphinois, so I thought it seemed appropriate with some similarities. Here's Julia Child's Recipe and if you read my post on my website you would also see that I mentioned those potatoes you mentioned as well. I'm sorry you find this recipe offensive. I never claimed to be a classically trained French chef. I'm just a Mom/Home cook sharing food that my family really loves. www.pbs.org/wnet/americanmasters/recipes-julia-child-gratin-dauphinois/8644/

@@WholeMadeLiving Hey, thanks for getting back to me! Well I type fast, so it didn't take me long, not as long as you did, to make a whole video! And i think you want to become an influencer, so ok, , why not, but jeez, how about you just get the damn thing right? You've done no research at all and who cares what your family likes? Judging by the amount of clicks and likes, not many of us, I'd say. There's a reason the French, and Ms Childs (and me) make it nice and simple, in the way I describe, based on a good few hundred years of experience of some of the greatest chefs known to mankind and an entire country of cooks honing the greatest cooking culture the world has ever seen: French! So why not start with what they did and yet play with it? You could do two recipes, one based on, why not, Julia Childs' version of it, or mine, then yours; then garlic in, garlic out, etc, go nuts! No hot sauce, mind, not ever, nor chillies. They don't go with cream at all, and that's a free gift from me to you. A thought that just occurred to me is that you must use high quality ingredients, so you don't have to mask , or overdo textures and flavours. This is paramount. Organic, or bio dynamic grass-fed cream and butter are obviously so much better than the cheap stuff coming from grain fed cows. You might find you actually get a decent amount of clicks if you show a spirit of research, then... make some money, right? I encourage you to continue and deepen your knowledge and skills. I will watch with interest.

Thank you for your replies. Feedback appreciated.

Elizabeth, of course! You can grill them, fry them, cook them any way you would char them, but this is the way I do it. It's just a "short" video, so I can't explain all the ways here. 😉

Got it. Sorry it doesn't suit you, Martin.

@@WholeMadeLiving I know of no French person or restaurant (in France, at least) that would add a bechamel. I do not see the added value of it in such a starchy dish, it would be too stodgy.

Chester, I'm so sorry to hear that. We've had some issues lately with the ad service and there should not be ads in the recipe. I apologize. I will have my tech guy/husband look into that and try to fix it. Thanks for letting me know. I'm sorry I didn't see this sooner.

Charles, let me know how it turned out for you. I hope you all enjoyed it!

Thank you very much! 😊