Another batch of BBB with Q-View

Discussion in 'Smoking Bacon' started by teeznuts, Mar 2, 2012.

  1. teeznuts

    teeznuts Master of the Pit

    Started with a 2 pack of butts. Butterflied and got the bone out.

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    Cured for 10 days using Morton's Sugar Cure. Soaked and rinsed then placed in pan. Placed pan under fan for a while to work on pellicle. While pellicle was forming I rubbed each piece with a very light coat of maple syrup.

    Fired up both ends of the AMNPS with a mix of Todd's cherry and pecan pellets. Would've done straight pecan but I'm getting low. Guess I better order some more from A-MAZE-N Products. Cold smoked for around 12 hours.

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    Took on some nice color.

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    Let sit in the fridge over night then into the freezer for a few hours to toughen up for slicing. I was very happy with these slices as they were long and had some nice fat marble throughout.

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    IMHO the fat gives awesome flavor to the bucky.

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    Thanks for looking.
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Wow!  Great job on the BBB!  Nice slices too!  Hard job packaging all that, knowing it won't last anywhere's near as long so you'll have to do it again!
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    This one got a great color and a good ratio meat to fat . it looks amazing [​IMG]
     
  4. becky3086

    becky3086 Fire Starter

    Very nice. I did some last weekend. Maybe if this storm passes by us we will have some for breakfast.
     
  5. teeznuts

    teeznuts Master of the Pit

    I was very happy with the fat content. I feel like I get more of a traditional bacon flavor when it has some fat running through it.
     
  6. teeznuts

    teeznuts Master of the Pit

    After giving much of it away it's almost gone already. I have another 16 lbs curing that I can smoke next Wednesday. I try to always have a batch curing so I don't run out.
     
  7. s2k9k

    s2k9k AMNPS Test Group

    Ok I have to ask, what does BBB stand for? I think I figured it out but want to be sure.
     
  8. teeznuts

    teeznuts Master of the Pit

    Buck Board Bacon. I should probably change the title to avoid confusion.
     
  9. s2k9k

    s2k9k AMNPS Test Group

    Well I was wrong, I was thinking Boston Butt Bacon. anyway it sure looks good and when I learn more about curing I might have to give it a try.

    Thanks!
     
  10. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    S2K9K, BBB is probably the easiest thing you can make....by far, don't let it scare you. Here is Pop's recipe that I LOVE...The hardest thing about this recipe is to leave it alone.....http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine  I use it as a starting point and have added a coupled ingredients to it to suite my family's taste and have been very pleased with it.....Hope to see pictures of yours soon..... ShoneyBoy 
     
  11. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    same here .use pop's  brine change few things.super easy to do.

     got some in the brine right now and will be  ready to smoke Saturday. Can't wait.
     
  12. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    jrod62
    jrod62, I have some in the frig too, waiting on Sunday before I will have time to smoke.....Great minds think alike !!!!!![​IMG]
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    You have to love you some good BBB. You sure have done a fabulous job on yours. Now go make a few BLT's thats the first thing that I have to do after making some myself.
     
  14. Great color on that BBB! Nice job! Local market has cryovac 2 pk for $1.39 lb, you know where I'm headed!
     
  15. thoseguys26

    thoseguys26 Master of the Pit

    I've never had BBB and have only made my own pork belly bacon once and it almost gone.

    I believe PBB has more fat and is more expensive.

    Can anyone explain how the two differ in flavor?
     
  16. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    As far as my experiences go, it is more meaty and has more of a fried ham look….I’m not sure if it’s the way I’m making mine or if it is the thickness, but it is not as crispy as real  bacon. The flavor is 1000X better than store bought bacon though…. and the best part is, it only cost 1/3 of the store bought stuff….I will never buy any from the store again!!!! It is so easy to make and when making it you wind up with a ton of it…as long as you don’t tell anyone….ROFLOL Good Luck with it…..ShoneyBoy
     
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    BBB Again Teez?

    You gotta be fillin' up those arteries with all that cholesterol you been eatin'!

    You got me using Pecan now, and I LOVE the color

    Todd
     
  18. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looks great. I really need to make some Of this.
     
  19. thoseguys26

    thoseguys26 Master of the Pit

    Thanks. Does anyone think one is better than the other?  I'm just curious because my first batch of PBB came out sooo good that I don't care to try BBB unless there is a unique difference.
     
     
  20. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    Not that one is better than the other, but just different.

    BBB has a texture more like ham, and much leaner than belly bacon.

    The cost of BBB is far less than Belly Bacon

    Try making a batch of BBB and see if you like it

    Todd
     

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