Scratch Bacon - Reduex w/cheese

[Roaniecowpony]

Since I totally FUBB'd my first attempt at scratch bacon, I figured I'd do it again...not the FUBB part, hopefully.

I did a bit more reading and found some better references and a wet cure calculator that accounts for the meat thickness and the curing salt concentration. I did about 2 days of cure per the calculator.

Half the batch is straight curing salt and kosher and will get any flavors from the smoking.

The other half of the batch is a classic maple/brown sugar/pepper recipe in addition to the basic curing salt and kosher salt.

I just started it and I decided I should do some more regular Tillamook medium cheddar in the smoke box. That was my favorite of the smoke cheeses I did last time. I also threw in a partial block of Costco Parmesian and a piece of Tillamook Pepper Jack, just for the experimental side of me. I always loved R&D and test.

 

[Roaniecowpony]

Meanwhile...

 

[Roaniecowpony]

Done. 150F internal. Roughly 4 hours @ 180F burning 50/50 Lj cherry/Pit Boss Apple.

The cheese, I'm gonna run longer.

 

[Roaniecowpony]

I let the cheese go 5 hrs @ 180F in the smoke box. The pepper jack was starting to melt. I caught it in time to remove it before it got too out of shape. This pic was taken at the 4 hr mark.

The parmesian got almost 6 hrs of smoke. I tried some, but it's pretty sharp on the smoke flavor. I think it will mellow with a week of aging. The exterior has a heavy layer of smoke. But parmesian is generally used as a condiment and strong smoke may work well.

 

[Mike]

Now that's some thick cut bacon!

 

[Roaniecowpony]

Now that's some thick cut bacon!

Now that you mention it....

 

[Roaniecowpony]

I fried up a couple strips of each, the salt and the maple/brown sugar. Both were great with pinot noir.

 

[Roaniecowpony]

I had planned on leaving some for my wife, but it was so good I ate all of it. I had to fry up some more and leave it be until my wife comes home.