BBB Newb

[magnum3672]

So, I've done my research.  Bought my pork.  Butterflied my pork.  Bought my Hi Mtn BBB Cure. And now I'm about to start the curing process.

My Next question involves smoking time.

In the packaging it says a hot smoke til 140 (paraphrasing here) however, I've seen people going on for as long as 12+ hours.

What is the suggested method for smoking.  I have a while here (10 or so days, depends on when the pork finishes defrosting (ew I know)) so I would really like a well thought out plan of attack.  I have a vertical electric model smoker and can either do the foil method for chips or I have rigged an impromptu soldering iron-can contraption that could add smoke or extend the smoke.

Thanks for your help guys.  The pics will be your reward once you tell me how to smoke it!  

 

[tjohnson]

I cold smoke for 12 hours of good clean smoke, and it works for me.

Some guys run the temp up or smoke at 140° and like their results

Are you going to fry it or eat it cold?

Todd

 

[fpnmf]

I have a BBB of Raptors in the MES right now.

Gonna run the temp at 100 and use the new pellet smoker til its all burned.

Prolly around 12-13 hours.

Just like bacon.

  Craig

 

[magnum3672]

I will most likely end up frying it.  So I'm guessing running til it hits 140?

 

[SmokinAl]

I cold smoke it for 11-12 hours. No heat. I use a Weber kettle with an AMNS.

 

[meateater]

BBB i like to cold smoke for a few hours before taking it up to 140*. I like hickory with BBB.

 

[tjohnson]

I will most likely end up frying it.  So I'm guessing running til it hits 140?

If you're gonna fry it any way, you can hot smoke or cold smoke.

If you want to eat it cold, then for sure, you want to hot smoke.

TJ

 

[magnum3672]

Okay, cold smoking it over night in my Masterforge Electric with it turned off, water pan full of ice, and my AMNPS filled with Apple and some Maple.

Let me know in the next couple hours if thats a bad move!

 

[Bearcarver]

I may be too late with this---I just found this:

Hi Mt made those instructions before the USDA dropped the cook to 160˚ on Pork.

Now the USDA says cook to 145˚ on whole Pork.

That means you can take it 5˚ higher than the Hi Mt instructions (to 145˚), and you can actually eat it cold, or just heat it up a bit.

I used to take it to 140˚, because that was their instructions (and I still had to fry it). I was planning to take the next batch to 160˚ because I don't like to cook it twice, and I get better flavor & color with some heat. But now I will be smoking to 145˚, just like most people, including myself do Canadian Bacon.

However there is nothing wrong with cold smoking BBB or Bacon. Just remember you will have to fry it before eating it, and you must be careful frying BBB because it's so lean.

Enjoy,

Bear

 

[magnum3672]

Yeah, I'm always gonna be frying it so no worries on cold smoking.

SWEET thanks for the help

 

[venture]

I like to cold smoke mine for a few hours.  Then I reload the AMNS and hot smoke to about 140, but that is just one guy's way of doing it.

Good luck and good smoking.

 

[oldschoolbbq]

Magnum,I'm not far from you. Want me to come to help? LOL

 

[magnum3672]

Yes yes I do!

So, apparently my AMNPS went out last night (it kept doing it which I don't understand since I just did a Hot smoke and it was fine.  So my BBB sat for like 4 or so hours with no smoke in an 80ish degree garage.  Think its safe to hot smoke?  I figured that'd protect me from any funny business at this point.

 

[magnum3672]

I did a fry test and it was delicious, very very mildly smokey and I'm still alive 5 minutes later so I'm probably thinking its okay?  This really concerns me though to have hams (basically) sitting in warm air, now no flies could get to it but still.

 

[SmokinAl]

Since it's cured it's ok. You can continue to smoke it hot or cold.

 

[magnum3672]

I just can't figure out why my AMNPS isn't staying lit.  I smoked hot once and put the smoker in the same spot with no venting and it worked fine but now with vents or without em its a bust.  Maybe its too humid?

 

[tjohnson]

Mag,

What smoker are you using it in?

Cold Smoking or Hot Smoking?

It's either not started long enough or needs more fresh air for the intake.

When you Hot Smoke, air is drawn into the smoker because if the heat.  When your cold smoking, the AMNS and AMNPS rely on a simple draft thru the smoker.  I've turned my MES up to 100°, just to start the draft, and then shut the temp down.

Try smoking at 140° and see what happens

Todd

 

[magnum3672]

Ahhhh, I'm using a Masterforge Electric model and am cold smoking.

I definitely started it well enough, I let it burn for 15 minutes

The air issue sorta makes sense, I tried making a draft inside my smoker to no avail, maybe next time I try to cold smoke with it I'll use the cardboard box method

Thanks for the help.  Hopefully my bacon isn't ruined... thats a lot of effort for nothing at this point now

 

[tjohnson]

I certainly do not think it's ruined

Trust me, you would much rather under smoker than over smoke!

Put it back in for a a few hours and all will be OK

What model do you have?

Does your model have 1 door or 2?

Can you open the door a crack?

This is a "Learning Curve" for me too, so it's good to figure this stuff out

Todd

 

[magnum3672]

I have a Masterforge Electric model.  It has 1 door on the side near where I ended up putting the AMNPS but even with it open and the lid cracked it went out after about an hour and a half.  I tried setting the top half (the part without the heating element) up on some 2x4's to try and create an updraft but that didn't work either.

I'm probably just going to cardboard box it to finish it off or hot smoke it because at this point I can't babysit it every night for it to go out.