BBB - Again! Part 1

Discussion in 'Bacon' started by tjohnson, Jun 19, 2011.

  1. tjohnson

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

    I'm almost out of BBB, and after reading all the BBB posts, figured I better stock up.  Headed to SAM'S Club this morning to get some pork butts.Started with 29# of pork butts and after trimming and deboning, ended up with 23# of meat to cure for BBB.  There was about 3 1/2 # of pork fat and trim, that I'll save for sausage, and 2 1/2 # of bones and crap that I did not want to save

    I made (4) different batches, so we can have a variety of BBB to choose from.  The recipe for the 1st batch is my "Go To" recipe.  It has a good flavor, and just a little kick from the cayenne pepper.

    Though I'm not a big fan of Maple Flavored bacon, If I want maple flavor on my bacon, I'll dunk my bacon in maple syrup!  he 2nd batch is the same cure and maple sugar I sent to Scar.  He likes it, so I figured I would give it a try.

    The 3rd batch is made with some Morton's TQ I had left over from a previous BBB smoke.  It very basic, but I wanted to compare the saltiness of TQ against other cures.

    The 4th batch is basically the same a the 1st batch, but no cayenne pepper was added.  Trying to see if the elimination cayenne pepper makes a difference.

    All cures were applied as a dry cure, and placed in zip lock bags.  Even though they will eventually sweat, I add 2 oz. of water to each bag, to start the process.  Into the fridge for 10 days and they'll get a couple turns a day. I'll smoke with Apple pellets in one of my new gadgets.

    1st BBB

    12# Pork Butt trimmed and deboned

    4 oz. Country Brown cure

    1 Cup Brown Sugar

    2 tsp AllSpice

    2 tbsp CBP

    2 tsp Garlic Powder

    2 tsp Onion Powder

    2 tsp Cayenne Pepper

    2 tbsp Kosher Salt

    2nd BBB

    4.8 # Pork Shoulder

    1.6 oz. Maple Cure

    4 oz. Maple Sugar

    1/2 cup Brown Sugar

    2 tsp AllSpice

    1 tsp CBP

    2 tsp Kosher Salt

    3rd BBB

    3# Pork Shoulder

    Morton's TQ

    1/2 cup Brown Sugar

    1 tsp AllSpice

    2 tsp CBP

    1 tsp Garlic Powder

    1 tsp Onion Powder

    No Add'l Salt

    4th BBB

    3.2# Pork Shoulder

    1.024 oz. Country Brown Cure

    1/2 cup Brown Sugar

    1 tsp AllSpice

    2 tsp CBP

    1 tsp Garlic Powder

    1 tsp Onion Powder

    No Add'l Salt

    29# of Pork Butts from SAM'S Club

    [​IMG]

    Trimmed and Deboned

    [​IMG]

    Dry Cure Applied, Bagged Up and Ready for a 10 Day Nap in the Fridge

    [​IMG]

    Thanks for Looking!

    Todd
     
    Last edited: Jun 19, 2011
  2. venture

    venture Smoking Guru OTBS Member

    Looks like you won't be wasting any space on this smoke.  Keep us posted, looks like a great start.

    Good luck and good smoking.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Todd that bacon looks great so far. Man I hope you like the maple as much as I do. My whole family cant get enough of it. 

    Happy Fathers Day to you 
     
  4. tjohnson

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

    Thanks Guys!

    Waiting SUKS!

    My ADHD is telling me to speed things up and smoke it tomorrow.

    TJ
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    We'll be waiting. [​IMG]   [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Load of BBB there Todd !!!!

    Where'd you get the pellet smoker ????  [​IMG]

    Slide over Meateater !!!  Give an old guy some room!!

    [​IMG]

    Gotta leave now---My Son is treating Old Dad to a Steak Dinner in 15 minutes!!!

    Happy Fathers' Day to all you other Pappies & Grand Pappies !!!!

    Bear
     
  7. nwdave

    nwdave Master of the Pit SMF Premier Member

    Just in time for more variety.  Questions for clarification:  You mention Maple Cure, Country Brown Cure.  When I googled those two, the only thing that pops up is Maple SUGAR Cure and Country Brown SUGAR Cure (at Butcher & Packer).  Are these what you're talking about?  What kind of flavor and aroma does Country Brown impart?  I take it that a couple of pounds of these would be more than enough for several batches.  B & P mentions 1/2 lb per 25 lbs dry rub.

    ~Dave
     
  8. tjohnson

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

    Some aluminum foil and a hole punch does wonders. [​IMG]

    TJ
     
  9. Looks like a Great start Todd...I'm real interested in the tender-quick to your other cures comparison also. [​IMG]

    Good luck with the foil packets...lmao [​IMG]
     
  10. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    DAM!!!!!!!,

    NOW, you offer a pellet smoker after I just bought 2 dusters--boy whats a poor man like me to do?? Todd, you got the knack man, keep it up and [​IMG][​IMG]  for you and your customer service practices!
     
  11. chefrob

    chefrob Master of the Pit OTBS Member

    az
    sounds like yer on the same schedule as me todd, i just did some the other day and is in the frig until cured.
     
  12. tjohnson

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

    Great Minds Think Alike!

    TJ
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Mine's sitting in the fridge in Pops brine/cure.
     
  14. tjohnson

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

    Looks like next week is the week of BBB

    Todd
     
  15. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good Todd... [​IMG]
     
  16. bobbygee

    bobbygee Smoke Blower

    Yo Todd,where's our update! I'm curious how those bad boys turned out!
     
  17. sunman76

    sunman76 Master of the Pit

    Is it going to the smoker tomarrow?   

    Tomorrow tomorrow, I love you tomorrow,
    You're only a day away.

     [​IMG]
     
  18. tjohnson

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

    Just pulled it out of the cure and have to rinse this morning

    24 hours in the fridge to rest

    Smoke tomorrow morning.

    Todd
     
  19. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks like you'll have plenty of BBB for awhile.  I'm down to about a pound left, so need to get on that one too.  Looking forward to your finished product.
     
  20. tjohnson

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

    1 Pound.....

    Aren't you stressing out?

    TJ
     

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