BBB Newbie - Got Questions

kevin13 · Dec 6, 2011

So after reading alot of threads on BBB, I've finally decided to give it a try. I have a few questions, which I'm sure have been answered already, but I wanted them in one thread that I can come back too. I apologize if this is redundant for most of you.

Is there a specific cure time using Pop's brine based on weight of meat?

Once cured, I've read about drying the meat prior to smoking. What's the process, for how long, and why?

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker. Any info is greatly appreciated.

Thanks,

Kevin

SmokinAl · Dec 6, 2011

Kevin13 said:
So after reading alot of threads on BBB, I've finally decided to give it a try. I have a few questions, which I'm sure have been answered already, but I wanted them in one thread that I can come back too. I apologize if this is redundant for most of you.

Is there a specific cure time using Pop's brine based on weight of meat? It goes by the thickness of the meat, If it's under 2 '' thick 7-9 days is plenty.

Once cured, I've read about drying the meat prior to smoking. What's the process, for how long, and why? I just leave it in the fridge overnight uncovered on a cooling rack. The purpose of drying it is so it will take on smoke better.

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker. Any info is greatly appreciated. Sounds like you have it covered. Good luck!

Thanks,

Kevin

adiochiro3 · Dec 6, 2011

Originally Posted by Kevin13

Once cured, I've read about drying the meat prior to smoking. What's the process, for how long, and why? The purpose is to form a pellicle (a dry outer layer) on the meat so it takes up smoke. I do as Al says in his post, then for good measure -- set them in front of a fan on the counter for about an hour before smoking. I did not take this step seriously enough in my early BBB's, and had bacons that lacked a good smoke penetration.

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker. Any info is greatly appreciated. I use both sides of the butterfly -- but whatever floats your boat...

Thanks,

Kevin

kevin13 · Dec 6, 2011

Thanks for the replies.

To aid in drying, should I pat down the meat with paper towels to remove excess moisture after removing from the brine?

I'm using the side with the fat cap only as I need the other halves for sausage I'll be making. Trying to make this dual purpose

raptor700 · Dec 9, 2011

To aid in drying, should I pat down the meat with paper towels to remove excess moisture after removing from the brine?

Yes, I always towel dry before refrigeration.

mballi3011 · Dec 10, 2011

Well they answered the question I want to see the BBB "show me the bacon".

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BBB Newbie - Got Questions

kevin13

Meat Mopper

SmokinAl

SMF Hall of Fame Pitmaster

adiochiro3

Master of the Pit

kevin13

Meat Mopper

raptor700

Master of the Pit

mballi3011

Gone but not forgotten. RIP

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