A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of Cannabis plant material in order to enable the deposition of Cannabis-derived compounds on the surface of the smoke-infused food.

A food production method that is operable to produce a smoked and freeze dried cheese product wherein the cheese product of the present invention is provided in a plurality of flavors. The method of the present invention initiates with smoking of a cheese block wherein the smoking occurs for at least an hour and is executed at a temperature range of thirty two to seventy five degrees. The smoked cheese block is subsequently cut into a multitude of small portions wherein the portions are placed in a freezer at a temperature of minus ten degrees Fahrenheit. While the cheese portions are in the freezer, a vacuum is placed on the interior of the freezer for at least twenty four hours. The cheese portions are tested for an active water content and ensuing achieving a desired measurement for active water content the cheese portions are packaged.