We have a cabin in Northern Minnesota and our neighbors keep an eye on it while were at home. For a thanks, I decided to make a batch of BBB for them.
I usually hit SAMS 1st thing in the morning, to beat the crowds, and check out the meat department for any deals on marked down meat. SAMS had (4) packages of Pork Shoulders marked down to $1.49/lb, so I grabbed them, knowing that I needed pork anyway for some BBB and Snack Sticks.
I use Country Brown Cure and add extra brown sugar and spices. This cure recipe is lower in sodium than most.
Here's a link to my recipe: http://www.smokingmeatforums.com/forum/thread/109696/bacon-cure-recipe
The cure mix was rubbed on, sealed in ziploc bags and into the fridge for 7 days. I really like to cure for 10 days, but we will be out of town, so 7 days is it.
I rinsed the slabs off thoroughly, towel dried them and placed them on cooling racks. Then I used a fan to spped up the process of forming a pellicle. This took about an hour or so.
Hung slabs on some "El Cheapo Bacon Hangers, and into my MES 40" to dry for a few more minutes, while I started one of my New A-MAZE-N-PELLET-SMOKERS with Apple Pellets. The pellets burned for 5 minutes before I blew out the flame, and into the bottom of the MES. 12 hours of Apple smoke is PERFECT on BBB!!!
Thanks for looking!
Here's my BBB Q-View
New UltraShip Scale and Spices used with Country Brown Cure
Thanks to Pops and Venture for the Heads Up on the scale!
Very accurate and reasonably priced
Pork Shoulders Deboned and Trimmed. Fat and Trim Saved for Future Snack Sticks
9 Slabs Cured, Rinsed and Working on Their Pellicle to Form.
(2) slabs Were Coated with Honey and CBP
Lighting Apple Pellets in the New A-MAZE-N-PELLET-SMOKER
Nice Flame Dancing On Top The Apple Pellets
Flame is Out and Pellets Putting Out Good Smoke
Hangin' In My MES Waiting For Their "Smoke Bath"!!!
To Be Continued......................