Ingredients

2-pound (900-g) block Cheddar cheese

　　1 tablespoon Canadian whisky

　　2 tablespoons maple syrup

　　

Step 1

Combine the cheese, whisky, and syrup in a large freezer bag. Seal the bag and place it in the freezer for 4 hours.

　　

Step 2

Start your smoker and heat it to 85° to 105°F (30° to 40°C); you want to keep the smoke “cold,” that is, at a slow smolder, using mostly wood chips.

　　

Step 3

Insert a remote thermometer into the cheese and place it in the smoker. Smoke the cheese until it reaches an internal temperature of 39°F (4°C). The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.