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BBB Newbie - Got Questions

post #1 of 6
Thread Starter 

So after reading alot of threads on BBB, I've finally decided to give it a try.  I have a few questions, which I'm sure have been answered already, but I wanted them in one thread that I can come back too.  I apologize if this is redundant for most of you.

 

Is there a specific cure time using Pop's brine based on weight of meat?

 

Once cured, I've read about drying the meat prior to smoking.  What's the process, for how long, and why?

 

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker.  Any info is greatly appreciated.

 

Thanks,

Kevin

post #2 of 6
Quote:
Originally Posted by Kevin13 View Post

So after reading alot of threads on BBB, I've finally decided to give it a try.  I have a few questions, which I'm sure have been answered already, but I wanted them in one thread that I can come back too.  I apologize if this is redundant for most of you.

 

Is there a specific cure time using Pop's brine based on weight of meat? It goes by the thickness of the meat, If it's under 2 '' thick 7-9 days is plenty.

 

Once cured, I've read about drying the meat prior to smoking.  What's the process, for how long, and why? I just leave it in the fridge overnight uncovered on a cooling rack. The purpose of drying it is so it will take on smoke better.

 

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker.  Any info is greatly appreciated. Sounds like you have it covered. Good luck!

 

Thanks,

Kevin



 

 

post #3 of 6
Quote:

Originally Posted by Kevin13 View Post

 

Once cured, I've read about drying the meat prior to smoking.  What's the process, for how long, and why?  The purpose is to form a pellicle (a dry outer layer) on the meat so it takes up smoke.  I do as Al says in his post, then for good measure -- set them in front of a fan on the counter for about an hour before smoking.  I did not take this step seriously enough in my early BBB's, and had bacons that lacked a good smoke penetration.

 

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker.  Any info is greatly appreciated.  I use both sides of the butterfly -- but whatever floats your boat...

 

Thanks,

Kevin



 

post #4 of 6
Thread Starter 

Thanks for the replies.

 

To aid in drying, should I pat down the meat with paper towels to remove excess moisture after removing from the brine?

 

I'm using the side with the fat cap only as I need the other halves for sausage I'll be making.  Trying to make this dual purpose biggrin.gif

post #5 of 6

 

 

Quote:
To aid in drying, should I pat down the meat with paper towels to remove excess moisture after removing from the brine?

 

  Yes, I always towel dry before refrigeration.

post #6 of 6

icon_cool.gif

Well they answered the question I want to see the BBB "show me the bacon".

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