My pink salt arrived last week as I was cutting up a boneless butt for the dogs. Lucky me. I sliced off a hunk and decided to try my first BBB.
I went with a simple cure brine:
- 1 quart of water
- 1/3 cup of kosher salt
- 1/2 cup turbinado sugar
- 2 teaspoons of pink salt
I had a short cure window of 7 days due to the holidays approaching. Last night was the last smoke until Xmas Eve. So a 7 day cure in the fridge, 9 hours of drying with honey powder, GBP and maple, and into the MGS yesterday with some apple wood. The lowest I can get the MGS is around 185. I waited about 2 hours and probed with a sterilized therm.
Sprinkled with honey powder, GBP, and maple syrup:
After a short 9 hour nap unwrapped in the fridge:
After reaching 150 IT in the apple wood:
I was more than pleasantly surprised at the flavor of this. The wife really loved it. It was just a bit too sweet for my taste.
Is it okay to cut back on the sugar a bit in the wet cure? Or is it necessary for the "hammy baconny" flavor?
Over all, for a shorter brine/cure, and a shorter smoke due to the MGS, I think it came out pretty good.
Any suggestions or tips?