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.
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.