Since the BBB wagon is still in town, it's my turn

nwdave · Jun 26, 2011

Well, thanks to a lot of excellent information, tutorials and just plain get off your sitter and get with it encouragement, finally got busy packaging the stuff. First up is:

First lesson is to make sure the camera is set up correctly for outdoors...... Anyway that's 19.91 lbs of pork butt at 1.79/lb courtesy of Cash and Carry.

Boneless Pork Loin that was going to be used for Char Siu but got redesignated as future Canadian Bacon. Still got the blues.....

The Maple Cure and Country Brown Cure (in the next vue) are courtesy of Todd. Amazin-products comes through again. I think he wanted me to get busy and quit making excuses.

This run is with Splenda Brown Sugar in all 8 versions. And then the other cure thanks to Todd again.

I found that it was easier to convert all weights to ounces and grams and go from there. Math is not my strong suit but I got there.

And there we have it, all the little boys lined up and ready to hit the fridge for a 10 day or so vacation.

So, let's see: I've got one BBB and CB as TQ and Brown Sugar. This will be my baseline for future adjustments.

Next is one BBB and CB as TQ and Brown Sugar with Apple Juice. Saw that one and went h-m-m-m-m-m-m.

Next is BBB and CB with Todd's Maple Cure and some brown sugar

Then BBB and CB with Todd's Country Brown Cure and some brown sugar.

Other than what you see above, I've added nothing else to the mix.

I'll make refinements in future batches. Now, let's see, when is the 10 day end........

~dave

fpnmf · Jun 26, 2011

Looking good Dave!!!

Craig

meateater · Jun 26, 2011

Wow, you ain't messing around. You wont be sorry Dave.

tjohnson · Jun 26, 2011

Off to a GREAT Start My Friend!

3 Days left on my cure, and I'm smokin' up a storm!

Todd

realtorterry · Jun 26, 2011

That's the motivation I need to get off my duff & try some BBB too. Can't wait to see the end!

beer-b-q · Jun 26, 2011

Looks Like A Great Start Dave...

SmokinAl · Jul 3, 2011

Looks good so far, Dave!

africanmeat · Jul 3, 2011

OK i am lost .some body must write a dictionary for all the shortcuts on this forum . what is BBB ?

tjohnson · Jul 3, 2011

BBB = Buck Board bacon

Pork shoulder that's cured and smoked

BBB is easy to make and the results are fantastic!

Gotta try some!

IMHO - Tastes like Bacon, but has the texture similar to ham. Much leaner than bacon too!

Todd

africanmeat · Jul 3, 2011

TJohnson said:
BBB = Buck Board bacon

Pork shoulder that's cured and smoked

BBB is easy to make and the results are fantastic!

Gotta try some!

IMHO - Tastes like Bacon, but has the texture similar to ham. Much leaner than bacon too!

Todd

Thanks Todd

nwdave · Jul 3, 2011

africanmeat said:
OK i am lost .some body must write a dictionary for all the shortcuts on this forum . what is BBB ?

Don't feel bad about not knowing all the acronyms floating around. We use to have a scroll over function on such things that gave a quick definition or explanation, but lost that feature when the site changed support. A point of clarification on one thing Todd said: BBB is also made from Pork Butt, which I'm using. Couldn't find any Pork Shoulder. I'm using Pork Loin for my Canadian Bacon (CB). A guy's gotta do what a guy's gotta do. I'll be in Colorado later this month and my Son-In-Law (Dnvrdv) has a connection (his company just smoked 3 whole pigs, parted out) so I should be able to score some shoulder then, for BBB, round two.

scarbelly · Jul 3, 2011

Looking great Dave. That maple is amazing stuff.

nwdave · Jul 7, 2011

Well, it's day 11. Finally found some time to start the next phase of my BBB and CB adventures. I'm going to have to stretch this over a couple of days. Lesson to learn is don't do 4 different varieties in one batch. Too easy to forget which is which. Anyway,

First the mandatory fry test:

At this point, we (SWMBO and I) were convinced that we'd make our own from now on. The first fry test was with the Tender Quick-Splenda Brown Sugar-Apple Juice. Drool alert for ourselves would be very appropriate. Then we did the salt level fry test for the remainder 3 batches. Only one batch was saltier than we like, back into the bath for another hour.

Took the Tender Quick/Splenda Brown Sugar and Apple Juice and the Country Brown Cure BBB's and CB and prepped them for the smoker. The rest were returned to the fridge to await their turn. Figure on about 10 hours total time 8 with cold smoke using Todd Johnson's Special Apple Pellets, then 2 hours or so with heat to get the meat temp up to 145*. We intend to fry this cuisine at our leisure. First batch hooked up and just hanging around: Apple juice ones to the left, Country Brown Cure to the right.

A few looks at the AMNPS with Todd's Apple Pellets.

Dang, thought I had the picture rotated. Ah well, you get the idea. Next with the AMNPS in my side fire box mod to the GOSM.

Time jump to 3 hours into the smoke, thru the looking glass. An idea I stole from the MES guys.

Makes a great mirror reflection.

That's it for now. More later. All I got to say about this is IF YOU AIN'T MAKING YOUR OWN BACON, you are missing out on one of the great aspects of this thing we call smoking.

~Dave

Bearcarver · Jul 7, 2011

Nice update Dave!!

Thanks!

Bear

tjohnson · Jul 7, 2011

WOW!

Fantastic Dave!

I used tooth pics to mark the different slabs.

Don't be afraid to smoke for 12 hours. I did, and it was worth it!

Those Apple Pellets ate the best!

Todd

Bearcarver · Jul 7, 2011

TJohnson said:
WOW!

Fantastic Dave!

I used tooth pics to mark the different slabs.

Don't be afraid to smoke for 12 hours. I did, and it was worth it!

Those Apple Pellets ate the best!

Todd

LOL---That last Bacon I did, I let my AMNPS be my guide.

It smoked for 11 1/2 hours, so I pulled it at 12 hours.

If it would have only smoked for 9 1/2 hours, I would have pulled it at 10.

And if it would have smoked for 14 1/2 hours, I would have pulled it at 15.

Makes the decision making easy!!!!

And you thought it was just for making your smoke production easier!!

Bear

nwdave · Jul 7, 2011

That puppy is full of pellets. I'm going to have to set alarms to wake me up. I'm at 6 1/2 hours cold smoke. The AMNPS consumption so far is halfway down the 2nd row. That puts me about halfway into the smoke. 13 hours???! You guys are killing me.

I think I'm making an incorrect assumption that I'd best get sorted out right now. Reviewing Todd's Bacon Parts I and II, no heat was applied, just what was generated by the AMNPS and the ambient temp. I see in other Bacon threads, some guys apply heat. Is this an optional thing, based on whether you intend to fry after completion or not.

~Dave

tjohnson · Jul 7, 2011

I've smoked to an internal temp of 120° or so and also cold smoked. My personal preference is Cold Smoking. Bear happens to like adding heat.

Try one batch with heat and the other cold smoke only.

It's gonna get fried anyways, so I'm not worried about getting it to 165°.

Todd

roller · Jul 7, 2011

That looks real good..Man I love me some TQ to cure with...it makes the job a whole lot easier...kinds like that little smoker unit you got there.

daveomak · Jul 7, 2011

Hey Dave, There's a westerly a blowin' tonite. I do believe I can smell ""special" apple wood, brown sugar, apple juice and maple cure. Is that comin' from your place ???

On your way out east, to the Colorado country, swing down 97 about 40 miles and that will put you at my front door and I'll help with the taste test.

Mighty fine lookin' so far.

Since the BBB wagon is still in town, it's my turn

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