Bacon Cheese Dip

[Fatback Joe]

I have been curing bacon at home for several years now, but recently started letting them hang for a week or two at the end of the process in the curing chamber to let the flavor develop a bit more and it seems to improve the texture as well.

I had this misshapen slab ready to come out of the chamber.



I squared it up and a bit and thought I would use some of the trimmings for the bacon throwdown currently going on.



Fried 'em up.



Gave them a rough chop.



In they went with a mix of cream cheese, sour cream, cheddar, worcestershire, onion powder, and a bit of the bacon grease.



Into the smoker on the top rack.



Moved it lower down as space freed up.



Done!



You could dip just about anything in it, but I went with a scoop on some toasted bread.



Made for a nice afternoon snack and good use of those trimmings.

 

[KevinJ]

Joe that looks awesome :hungry:

 

[HunkyDory]

Well you had me at bacon...
and yes you could put that on anything

 

[Stingerhook]

On my way, please leave the light on.

 

[ssv3]

Lovely!

 

[Smokedawg86]

Joe, can you give me an idea of what you have in a curing chamber? Your posts intrigue me and I really want to get into charcuterie. I'm just not a handy dude all the time, and I've had a hard time finding a chamber to purchase.

 

[Monte Cristo]

Oh my god that looks awesome.

 

[ShadowDriver]

The bacon looks fantastic, and so does the finished product!

Great idea.

 

[BillN]

Wow it should be illegal to post something that looks as delicious as that.

 

[aks801]

Man, first your burger TD entry and now this!

Looks amazing, sir.

 

[Norm]

Now that's my kind of dip!

 

[mattmountz94]

Hangover cure right there

 

[Smoke on Badger Mountain]

Freaking awesome!

 

[Fatback Joe]

Joe, can you give me an idea of what you have in a curing chamber? Your posts intrigue me and I really want to get into charcuterie. I'm just not a handy dude all the time, and I've had a hard time finding a chamber to purchase.

PM Sent

 

[cowgirl]

Lookin' good Joe!

 

[Titch]

Looks great mate,anything with cheese gets me

 

[Roguejim]

Double up on the statins! Too good.

 

[quamdar]

I have been curing bacon at home for several years now, but recently started letting them hang for a week or two at the end of the process in the curing chamber to let the flavor develop a bit more and it seems to improve the texture as well.

So what do you mean, you let the meat rest for a week before slicing after you rinse off the brine?

 

[Fatback Joe]

So what do you mean, you let the meat rest for a week before slicing after you rinse off the brine?

Yeah, cure, rinse, smoke, hang.......then slice.

 

[SimcoBBQ]

You could put that on ice cream , mashed potatoes or hell you could eat it straight out of the cast iron for a quick pick me up