The cold smoker is on so I smoked some gouda cheese and some sea salt.
After smoking, the cheese has to mature for a few days. Straight from the smoke it's disgusting. I use vacuum bags for that. I cut the bags much larger than needed so I can reuse them several times.

The salt is a first for me. It's in a bag and was smoked for ~8 hours. My wife and I reckon it can have another go tomorrow.

You find info on my home made smoker (in German) here:
https://feinschmeckergarten.de/index.php/tag/raeuchern/

#SmokedCheese #SmokedSalt