Thanks - I'm going to try gouda and red leicester in the first lot. As it's experimental I'm splitting each into 4 pieces and giving each different times. I'm also trying pork belly, salmon (some flat bits and some fillet chunks), trout, and mackerel. I'm using oak first off.

I've made a brine or mollases suger (20%), salt (10%), a touch of soy and a touch of worcester sauce. Oh the uncertainty of it all........