I have made a lot of BBB from the great information that I have learned from this forum and using the AMNPS from Todd Johnson. The quality of this product is fantastic and I rarely buy store bought bacon anymore. My question is about cutting the BBB with the grain of the meat or against the grain of the meat. Has anyone experimented with cutting it both ways and are there any advantages to either way such as texture or toughness? Also if you have not tried Todd Johnson`s recipe for Bacon Cure you should. It is great and the taste is really good. I never have to soak the meat that I am curing and all I do is coat the meat with pure Maple Syrup while it is forming the pellicle in the fridge before I smoke it . I make BBB and Canadian Bacon this way and the results are always excellent.
Thanks for all the great advice and enjoyment that myself and family and friends get from this great hobby.