My first BBB

lrfiv · Oct 14, 2012

I dry cured it, with cure proportions from the calculator in the articles section, save that I doubled the (brown) sugar called for.

I smoked the BBB for two days, cool the first day and then as hot as I dared the second (my smoker is a CBB7000, aka cardboard box). I finished it in the oven to an IT of 140F plus carryover.

I like it sliced thin, sprinkled with a very light amount of brown sugar, then baked ten minutes or so (it's already cooked), just to get the sugar to meld with a little released fat.

A word to those who have never had BBB (I was one of those before I did this batch). I was prepared for it to have a flavor different from belly bacon, and you should be, too. It's night and day. I like it.

bbb_sm.jpg

lrfiv
Oct 8, 2012

bbbsliced_sm.jpg

lrfiv
Oct 14, 2012

daveomak · Oct 16, 2012

Irf, morning.... Looks like you nailed the BBB..... Great job.... I like it's meaty flavor also.... Dave

smokinhusker · Oct 16, 2012

Looks great and you're hooked now!

so ms smoker · Oct 16, 2012

Nice BBB. You may never buy store-bought again!

Mike

mike johnson · Oct 16, 2012

that looks great. I have 4 more days untill my first attempt is done curing. I made approx. 14lbs. worth.

pops6927 · Oct 16, 2012

Great color! So glad you enjoyed it, and love the smoker! You might want to try slicing it 90° from what you sliced so far, it looks like it was sliced with the grain (long fibers), like jerky. If you turn it 90°, then you will be slicing across the grain, or very short fibers, making it more tender and easier to chew and bringing out more flavors from more connective tissue between the short fibers.

tjohnson · Oct 16, 2012

Agree....Great Color

Just remember, since BBB is so lean, you may have to add a few drops of oil to the pan whan frying

roller · Oct 16, 2012

I really like the color..Nice job...I have some in the brine myself...

got grits · Oct 16, 2012

Nice job. Looks real goooood.

chefrob · Oct 16, 2012

looks great!

X's 2

Pops6927 said:
Great color! So glad you enjoyed it, and love the smoker! You might want to try slicing it 90° from what you sliced so far, it looks like it was sliced with the grain (long fibers), like jerky. If you turn it 90°, then you will be slicing across the grain, or very short fibers, making it more tender and easier to chew and bringing out more flavors from more connective tissue between the short fibers.

pit 4 brains · Oct 17, 2012

Pops6927 said:
Great color! So glad you enjoyed it, and love the smoker! You might want to try slicing it 90° from what you sliced so far, it looks like it was sliced with the grain (long fibers), like jerky. If you turn it 90°, then you will be slicing across the grain, or very short fibers, making it more tender and easier to chew and bringing out more flavors from more connective tissue between the short fibers.

X 3.

TJohnson said:
Agree....Great Color

Just remember, since BBB is so lean, you may have to add a few drops of oil to the pan whan frying

Yup. I keep bacon fat in a can in the fridge just for such occasions, as well as others.

Great job on that bacon. Next time you pull one out of the brine, make up another batch of brine and get another soaking.. And don't even consider re-using the brine. Once it has done it's job, dump it.

BGKYSmoker · Oct 17, 2012

Thats some nice Triple B

scarbelly · Oct 17, 2012

Looks like it came out awesome

mballi3011 · Oct 17, 2012

Your bacon looks awesome now go make more.

sqwib · Oct 18, 2012

Looking good, agreed on the bacon fat!

lrfiv · Oct 18, 2012

Pops6927 - ha, you are entirely correct! I've been trying to slice it so thin I didn't notice. I will rotate by 90 degrees and slice the rest. Mind, it hasn't kept everyone I know from stuffing it down their pie-holes. :-)

bordercollie · Oct 20, 2012

Now that looks delicious! Great job!

catullo meats · Oct 20, 2012

Looks great! Hard to find real bacon anymore.

newsmoker chaz · Oct 24, 2012

New smoker here, just wondering what cut of the pig does BBB come from?

jkc64 · Oct 24, 2012

newsmoker chaz said:
New smoker here, just wondering what cut of the pig does BBB come from?

It is a boston butt deboned buterflied cured and smoked just like belly bacon.

My first BBB

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