BBB Newbie - Got Questions

Discussion in 'Bacon' started by kevin13, Dec 6, 2011.

  1. kevin13

    kevin13 Meat Mopper SMF Premier Member

    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
     
  2. smokinal

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

     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

     
  4. kevin13

    kevin13 Meat Mopper SMF Premier Member

    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 [​IMG]
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

      Yes, I always towel dry before refrigeration.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

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

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