BTKR's Buck Board Bacon

[billythekidrock]

I want to try cold smoking cheese.  Love the stuff.  Any pics/tips on that process?  I know you need to pipe in the smoke to keep the temperature down.

I have never looked it up and I don't know if I am doing it "wrong" but basically I cut blocks about 1x1x3 inches, lay them on the rack and smoke for about an hour, sometimes a little longer. I then let them cool before wrapping and putting in the fridge.

To keep the temp low I use a hotplate or something similar instead of the propane.

[Alchase]

Definitely use cold smoke for cheese, small chunks I found work better as well. I usually cut a Tillimook sharp Cheddar 2 lb block into quarters length wise so I have 4, 1-1/4 " x 7" blocks approx.
Another good one to try is Cougar Gold, I take the whole wheel out of the can and place it on a grate, this gives lots of surface area for the smoke.
You might have to experiment on how long to smoke, I usually go 2 to 3 hours of mild fruit wood (apple or cherry) or 1 hour Mesquite or Hickory.

Forgot this is in a Bradley smoker

[Alchase]

BTKR, that bacon looks awesome.

Here is a tip I learned.
For large chunks of meat like butt roasts and turkeys, if you take them out about 10-15 degrees before done then wrap in a damp (not wet) towel and put in a cooler the internal temp will continue to raise and the meat will not get dried out. I take ours out an hour before we serve, by the time we sit to eat it had marinated it its own juice and is very moist.

[billythekidrock]

That's a great tip.

[whitey]

Damp towels arent really the way to do it! IMHO.
Foil and place in a clean small cooler, fill the air space with clean newspapper.
Will hold a safe temp for upwards of 4 hours.
Or pull and Ice bath till below 41..
Food handlers course is a must.
Dont let the "Meat Loaf"
Cool it.
Whitey

[Alchase]

Whitey, the objective of the towels is to retain the heat and moisture (which they do well) to continue cooking the last 10-15 degrees without drying the meat out. The temperature actually continues to rise for up to around an hour before it starts to cool off. I use a remote meat thermometer to page when internal temp is met. Then as you stated the meat should be removed and served or cooled as you suggested.
I have not tried using foil.

[jaredpost]

I use the foil method as well and it works great. I wrap the meat in foil twice (mainly on large briskets so the juices don't run all over the place), then into a cooler with an old towel covering it. This method has worked great for me. I'm not sure about using a damp towel, seems like it would take some of the bark off the meat. When the meat is wraped in foil really good it keeps the meat plenty moist by trapping the steam and juices.

[carpsniperg2]

my friend turned me on to the buck board bacon and it is great can't wait to do some more the first batch did not last long

[billythekidrock]

My 8 year old son is kind of finicky and when he saw the "bacon" he said something about "more meat you made". After eating it he said, "Dad, your bacon tastes just like store bacon". So it must be ok. LOL