Just got done slicing up just over 11 lbs of bucky. My prep pics got dumped when my camera had a glitch the other day but luckily it was working today and yesterday for the smoke and slicing.
After 11 days in some Morton's Sugar Cure( meant to do a little sooner but had other smokes going) and brown sugar, I soaked and rinsed and prepped for the smoker. I coated each piece with maple syrup, pepper and turbinado sugar. This was my first time trying that combo. Smoked using a mix of apple and cherry. Took to 150 and let rest overnight. Sliced this afternoon.
After seeing Meateaters breakfast in his tri-tip post today, I couldn't resist making an afternoon breakfast sandwich with my new BBB. I fried a few pieces of BBB and scrambled a couple eggs with some velveeta. Added a toasted english muffin and I was in heaven. Thanks Meateater!
I have another 12 1/2 lbs curing that will be ready this weekend and my new A-MAZE-N pellet smoker should be arriving tomorrow so I'll be breaking it in on some more BBB. THANK YOU TODD!!!!