Sorry there's no prep pics and for using cell phone pics for the outside shots. This smoke wasn't supposed to get posted. I had decided not to post any more BBB threads since I had done several and didn't wanna burn people out with the same old thing. That is, until last night when I peeked in on the BBB and cheddar and thought they just looked like they were meant to be together. Bacon and cheese are two of my favorite things. So I snapped a quick pic with my cell phone and now here I am.
The BBB was cured for 10 days with Morton's sugar cure. I bought a 5lb block of cheddar and a 5lb block of mozzarella. The smoke was courtesy of the AMNPS with a mix of Todd's cherry pellets and traeger apple pellets. The BBB got 10 1/2 hours of smoke, the cheeses got 3 1/2 each. The cheddar went in after the BBB had been in 7 hours. They finished together.
After the cheddar and BBB were pulled it was time for the mozzarella.
The cheese went away for a nap in the fridge and will be served at Thanksgiving. The BBB went in the fridge overnight and had a date with the old school slicer this morning.
Ended up with 9 3/4 lbs of good slices and over 3 lbs of small slices/scraps that go in omelettes and beans.
I normally cold smoke my BBB then slowly add heat to bring it to an IT of 145 for convenience and quick munching. This batch was cold smoked to avoid rendering the fat. It seemed to stay in tact much better for slicing this way.
Thanks for looking.
The BBB was cured for 10 days with Morton's sugar cure. I bought a 5lb block of cheddar and a 5lb block of mozzarella. The smoke was courtesy of the AMNPS with a mix of Todd's cherry pellets and traeger apple pellets. The BBB got 10 1/2 hours of smoke, the cheeses got 3 1/2 each. The cheddar went in after the BBB had been in 7 hours. They finished together.
After the cheddar and BBB were pulled it was time for the mozzarella.
The cheese went away for a nap in the fridge and will be served at Thanksgiving. The BBB went in the fridge overnight and had a date with the old school slicer this morning.
Ended up with 9 3/4 lbs of good slices and over 3 lbs of small slices/scraps that go in omelettes and beans.
I normally cold smoke my BBB then slowly add heat to bring it to an IT of 145 for convenience and quick munching. This batch was cold smoked to avoid rendering the fat. It seemed to stay in tact much better for slicing this way.
Thanks for looking.
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