Some of the best food we can have is the food we make for ourselves.
It never feels like it at the time ... but whenever I've gone far from home, I always miss the food me and my wife make.
this post was submitted on 06 Dec 2025
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Based on the time of year I'm trying fit "hens a' laying" into 12 days of Christmas...
People don't realize that chickens slow egg laying when it gets cold. So 12 hens a laying at Christmas time is definitely a cool gift.
Can we go evil and have 13 hens laying a deviled egg?
I believe a 13th hen would be called a bakers roaster.
What is your process for smoking cheese, do you use a large smoker or one of those compact ones? Also, have you found a wood you prefer for it?
Find something to smoke in. Could be a grill, smoke house, cardboard box with holes and a brick on top, doesn't matter what. Doesn't even need to be fire proof.
Get a smoke tube. Wait until temps are between freezing and 50°f/10c. Fill the smoke tube with smoking pellets. Apple wood is always good. Light the open end on fire. Let it burn for 5 minutes. While waiting for that put your cheese in your chosen smoker. Blow out the flame. Close the smoker, but not air tight. Come back in three hours.
Vacuum seal the cheese. Eat it in two weeks to a couple of years, it won't go bad. Just eat it when you want as long as two weeks have passed.
