First attempt at BBB (Thanks Bearcarver)

Discussion in 'Pork' started by riverrat3, Oct 23, 2014.

  1. riverrat3

    riverrat3 Fire Starter

    Well starting this thread early mostly due to going crazy waiting on cure time. First things first.Thank you so much for your help Bear your an asset to this forum. Found a small end cut of a Boston butt about 4lbs. that only had a thumbnail size piece of bone in it. Figured this would do nicely for a first run. Read Bearcarver's step by step for the gazillionth time and here we are.

    Cut and weighed each piece then weighed out the tender quick. Kept it all nice and neat. This seems unimportant when reading Bear's guide but really does make it simpler. Although with my ninja knife skills I got the pieces pretty close to even.:biggrin:

    Got my brown sugar together.

    All ready for the chilling process till Halloween.

    Neighbor owns a little store/restaurant next door gave me an early Christmas present just in time for this little project.

    I'm now on day 2 of curing will be updating later on thanks for looking.
    Last edited: Oct 23, 2014
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looking good and nice slicer !
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start Riverrat !![​IMG]

    You're gonna love that stuff !!!    Be Back!



    BTW: Congrats on the early Christmas Present !!
    Last edited: Oct 23, 2014
  4. one eyed jack

    one eyed jack Master of the Pit

    Nice looking start to your project.  I would like to give that a try too.
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    I am in.

    I gotta try bbb.
  6. riverrat3

    riverrat3 Fire Starter

    Thanks everyone. Anybody with any experience in hanging meat to smoke? Ive got several stainless s hooks that would be perfect just wondering about benefits from it. I thought with bbb it might stretch it a little for a more belly bacon shape. Any imput appreciated.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't believe it would stretch it any noticeable amount.

    The only difference I can think of is you won't have any grill marks if you hang it, but once you slice the Bacon the grill marks aren't seen anyway.

    Whichever way you do it, don't allow the pieces to be in contact with each other, or that area may not get the same smoke color or flavor.

    Last edited: Oct 24, 2014
  8. Nice RR.  Keep those pictures coming.  More great advice and help from Bear

  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'll be watching this one. It should be great.


  10. riverrat3

    riverrat3 Fire Starter

    Thanks Gary and Disco,the wait is killing me. They're looking good in the bags,I put a pyrex pan the same size on top for a little pressure. Seem to be forming a nice shape and color.
    Last edited: Oct 25, 2014
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice little present you got there!

    I like to hang bacon when I smoke it. It doesn't stretch much. No real difference in the end product except I think it looks cool hanging in the smoker!
  12. riverrat3

    riverrat3 Fire Starter

    And the saga continues! First off thank you again John and secondly damn this is now officially a no store bought bacon household! Was very happy when I cut the better piece in two and found such beauty,moved on to the fry test saying to myself "now remember this is just the fry test it's not supposed to be good." Well let me tell you otherwise,it rivaled some of the best breakfast meats on the market as is bar none. I could have sliced it all and ate sandwiches all day. But alas I can only imagine the final product. Enough said here's some tasty pics for y'all.
    The picture just doesn't capture the color great. It is the color of really fresh ribeye,bright red.


    cured beauty

    fry test

    ready for a day in the fridge

    Last edited: Oct 30, 2014
    gary s and bearcarver like this.
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking good! 

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's what I'm talking about !!----------A Thing of Beauty!!![​IMG]-----------------[​IMG]

    See----The Bear would never steer you wrong!![​IMG]

    Nice Job!![​IMG][​IMG]

  15. riverrat3

    riverrat3 Fire Starter

    Thanks Disco.

    Sure didn't on this one Bear! I couldn't believe the flavor without smoke. Perfect balance of salt and sweet. Hats off to you sir!
  16. Good job

    Gary         [​IMG]
  17. riverrat3

    riverrat3 Fire Starter

    Let the smoke roll!

  18. bearcarver

    bearcarver Smoking Guru OTBS Member


    Pay attention when it gets colder out:

    I tried a chimney like you have on my old MES a long time ago, and in the Winter the cold outside temps caused the Warm Humid smoke to condense on the inside of the chimney & run down the pipe and through the top vent holes & drip on the meat.

    If you use the chimney in Winter, you might want to either keep any food away from the back right corner, or put something under the top vent to catch the drippings.

    My Son had the same trouble with his old Cook Shack smoker, but his was worse because their top vent was a hole in the middle of the top of the smoker, and it dripped even without a chimney.

    Last edited: Oct 31, 2014
  19. Just thinking out loud, and i'm not familiar with electric smokers  but what if you wrapped and insulated the stack ?

  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Quite Possibly!!

    Some put the chimney on because it's the only way to get enough draft for their AMNPS to work, so they might want to try that.

    I however only tried the chimney to reduce the wind's effect on my vent. When I saw it dripping, I just stopped using the chimney, because there are other ways to block the wind.


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