had some PM's about how i do my BBB so i figured i'd lay it out since i was starting a cure yesterday.
i start with the fat cap down....
work the knife to free the meat from on top of the bone blade...
then across the corner to the back of the blade bone.......
then work more of the meat off the bone for easier removal later ....
then stand up the butt with the fat cap to the left run the knife along the outside of the bone on the right and simply cut the butt in 1/2.......
you should have this.......
now remove the blade bone.......
i flatten any high spots.....
after squaring up the edges you should have this.......
sorta looks like bellies but these were $0.97 lb..........
now for the curring.......
i layout and weigh all the pieces and write it down on the papers they are on....
then i do the calculation for cure #1/salt/sugar in grams with the ratio of 1/7/5 for every lb of meat.
then it is as simple as measuring out for each piece.......
as for other ingredients i use 1 TBS each granulated garlic, granulated onion and coarse pepper.......
make up the bags......
sealed up with just a little room for the cure and juices to move around......
see ya in a week..............
__________________
it's all good my friend..........
i start with the fat cap down....
work the knife to free the meat from on top of the bone blade...
then across the corner to the back of the blade bone.......
then work more of the meat off the bone for easier removal later ....
then stand up the butt with the fat cap to the left run the knife along the outside of the bone on the right and simply cut the butt in 1/2.......
you should have this.......
now remove the blade bone.......
i flatten any high spots.....
after squaring up the edges you should have this.......
sorta looks like bellies but these were $0.97 lb..........
now for the curring.......
i layout and weigh all the pieces and write it down on the papers they are on....
then i do the calculation for cure #1/salt/sugar in grams with the ratio of 1/7/5 for every lb of meat.
then it is as simple as measuring out for each piece.......
as for other ingredients i use 1 TBS each granulated garlic, granulated onion and coarse pepper.......
make up the bags......
sealed up with just a little room for the cure and juices to move around......
see ya in a week..............
__________________
it's all good my friend..........