TIme to try BBB

bamafan

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Crestview Fl

• Jan 14, 2015

• #1

I love my pork belly's but after seeing so many posts on here about Buckboard Bacon I thought I would give it a try.

Started with a 8 pound butt I picked up on base yesterday for $1.54 a pound.

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• bamafan
• Jan 14, 2015

Deboned and cut in half.

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• bamafan
• Jan 14, 2015

Patted dry and rubbed down with Hi Mountain BBB cure per the instructions.. I use this on my pork bellies and it always turns out great.

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• bamafan
• Jan 14, 2015

Packed in a 20 pound ice bag (Thanks Ice Daddy)and into the frig for 10 days. Will Flip at 5 days.

Will post the taste test in a couple of weeks.

Waiting on something to hit the floor!!!!

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• bamafan
• Jan 14, 2015

 

tropics

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• Jan 14, 2015

• #2

I'll be watching

 

dirtsailor2003

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• Jan 14, 2015

• #3

Should be good, we prefer BBB to belly bacon. I prefer to flip and massage once a day when dry brining. Just the way I was taught.

 

bamafan

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Crestview Fl

• Jan 24, 2015

• #4

Bacon out of the cure after ten days. An hour in front of the fan then ready for the smoker

image.jpg

• bamafan
• Jan 24, 2015

 

bamafan

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• Jan 24, 2015

• #5

Into the smoker. Hope it turns out good
2 amazing smoker loaded with hickory

image.jpg

• bamafan
• Jan 24, 2015

 

Last edited: Jan 24, 2015

bamafan

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• Jan 24, 2015

• #6

Done and in the frig over night will slice tomorrow

image.jpg

• bamafan
• Jan 24, 2015

 

themule69

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• Jan 24, 2015

• #7

Looks good. Nice color. I'm with Case I turn daily.

Happy smoken.

David

 

gary s

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• Jan 24, 2015

• #8

Nice indeed   Looks great

Gary

 

daveomak

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• Jan 25, 2015

• #9

Beautiful..... Perfect..... Nice pellicle......   Crisp, clear, shiny dry smoky surface....  that's what it should look like....   Great Job...    

I will bet it does NOT taste like an ashtray...  Dave

About turning the meat in the cure....    Somewhere I read the salts will settle in the brine, toward the bottom of the container, so, whether you have one hunk of meat or 20, it is a good idea to turn, ( (overhaul as they say in the pickle business) pickle is what a brine is called), daily...

 

bamafan

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Crestview Fl

• Jan 25, 2015

• #10

Basic turned out very good. I'll dang sure make it again

image.jpg

• bamafan
• Jan 25, 2015

 

bamafan

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• Jan 25, 2015

• #11

image.jpg

• bamafan
• Jan 25, 2015

 

gary s

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• Jan 25, 2015

• #12

Very nice smoke indeed  looks great

Gary

 

pc farmer

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• Jan 25, 2015

• #13

Looks great.

I may have to try some.