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Seeking BBB opinions

post #1 of 9
Thread Starter 

Two firsts for me today: BBB and brine.  

 

Used Pop's brine (normally I dry cure belly bacon) for the first time on my first effort at BBB.

 

I used 1/2 gal of brine to 6 lbs meat.  (one shoulder cut into 2 inch think flat pieces).

 

The color was a bit inconsistent (more pink that I would have expected) after 10 days with the meat rotated every day.  Did a fry test on a more pink looking piece and the taste was really good -- bit "hammy," pink etc.

 

I am interested in your thoughts.

 

Thanks!

 

 

post #2 of 9
i use pops brine also with bbb,wouldn't worry to much about the color differences,as long as you know you cured it long enough,mine come out that way to,after the smoke you won't notice it,i would say mine comes out tasting inbetween ham and bacon,it seems to depend on how much i fry it,the more i fry it the more bacon taste i get.good luck
post #3 of 9

I am using pops wet brine also for the first time. Its alot cheaper than buying the BBB cure in the box that I have used previously. I smoke for around 8 hours( cold smoke) and then slice raw and vacume seal.  Good luck and post those pics.

post #4 of 9
Thread Starter 

Thanks Mike and Jim.  About to finish smoking.  So far so good.  Pics to follow ...

post #5 of 9

Mine is curing in the fridge as we speak

 

Gary

post #6 of 9
Yep I use Pop's for BBB. I cold smoke mine. I do approx. 18-24 hours of smoke, in 6-8 hour sessions. Smoke for 6-8 hours put in fridge over night, repeat process until I get the color I'm looking for. Let it rest in the fridge for 3-4 days freeze to firm up and then slice vac pac and freeze.
post #7 of 9
Thread Starter 

Well it passed the test...

 

Flavor is really very good.

 

Used a little apple and hickory on the smoke.  Took about 10 hours to get to 150.

 

Pics:

 

 

 

post #8 of 9

looks good

post #9 of 9

Looks Great

 

Gary

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