Applewood smoked chedder and Hi Mountain Venison

[EdB]

Makes an awesome Thanksgiving day appetizer. Started with some Hi Mountain cured and smoked venison logs, just follow the recipe on the package and roll the venison burger into logs and smoke it. Last night, I smoked the chedder so it could chill. If you have never smoked cheese you really need to watch the temps and not let it get to hot. I crack the lid on the smoker, put the cheese on the top rack and keep a close eye on the temps. If it gets to hot, the cheese will melt. A couple hours of smoke is all that is needed. Your not trying to cook anything, just putting a nice smoke flavor to the cheese. Slice the smoked venison logs and chedder and lay them out on a platter to serve with club crackers. I might have to put a padlock on the fridge to keep the family from eating them all before we head to moms for dinner later today. Smoked chedder give a unique twist to any recipe needing cheese.

[Priority1]

Ed, I'm sure it taste as good as it looks. I love smoke cheese, fish, and meat.