I have 20lbs of BBB in the smoker and I didn't ask....What do I do once it's done ? Cut it up ? Let it rest? Do I need to refregirate it? or can I keep it in a clean ice chest overnight ? Or fry some up for Santa ???
I need a little help with my first BBB.....DONE !!!! With plenty of Q-views - Page 2
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Thanks for the fast responce solaryellow, will do..........It was my first BBB and it smells and looks great......Will post pictures later....I'm thinking maybe a little BBB for Christmas breakfast........
Here are some pictures from my first BBB ......at first I didn't think it could be this easy...... I just knew I was missing something........It was ssssooooo eeeaaassssyyyyy!!! I can't say anything bad about Pop's recipe.....I will tell anyone that wants to make their own bacon this IS THE SIMPLEST RECIPE I have found so far.......it makes a ton of bacon. I finished with 17lbs after giving my mom/dad some and the neighbor some (about 3lbs) I was able to put up 14lbs. Now how long it will last is another question........The hardest part of this recipe is to leaving it alone.......I had a bucket in the frig, for 11 days and could not do anything with it....after I smoked it I couldn't stand it and I had to cook some, to try it....I really didn't like it...... it really didn't have any taste of flavor that I liked, I put it in the frig. overnight and the next day it was FANTASTIC !!! I know their is nothing this good in any store....I asked my wife was it worth having the bucket in the frig. for as long as I did.....she said that I can have the shelf if I keep making bacon that taste as good as that one did!!!!! I always cook a Gumbo the day after I cook a turkey, so today I was working on my gumbo.....and decided to put some of the lean meaty part of the bacon in the gumbo.....It added a great flavor....one that I have been missing.....a rich smokey flavor that was just great ! ! ! ! I was talking to my wife that I was thinking about making a mild Tasso...she wanted to get it started today.....LOL It will be a project, but not one for today ....... I want to say "THANKS" to Pop's for sharing his curing recipe with everyone and anyone that posted on this.....If it wasn't for you I know I would have screwed something up......I have it now and IT'S ON ! ! ! I will be making my own bacon from now on !!!!!
Edited by Shoneyboy - 12/27/11 at 8:05am
I have been there myself. That is the beauty of this place, someone here usually knows what to do and is willing to help out.
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