1st go at BBB. Cured with TQ and brown sugar for 10 days. I smoked it over Hickery, and brought it up slowly, started at 130, went up 10-15 degrees every hour up to 200 and held it until 160 internal. Making Bearcarvers pepperoni today, cant wait to taste that.
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Hey man looks better in a bigger picture! (better than the text msg on the phone) did you leave the fat cap on or did you trim it?
I will be doing one of those soon maybe two....one cooked to 140 then one to 165......
I'll be up to grab some of the salts this week ...