Here we are gang, my first BBB. I bought two Pork shoulders (bone in) for $1.19 LB from BJ's. I watched a UTube flick to learn how to debone them. It wasn't as hard as I thought.
I used the Hi Mt BBB cure/seasoning, but I wasn't really happy with the result. This was the first time since you guys taught me how to dry-cure that I didn't have any control over the curing chemicals, and it was the first time I had to soak anything to reduce the salt taste. I soaked these butts for 2 hours, changing the ice water about 6 times. It got a little better, and after refrigerating overnight to form the pellicle, smoking for 6 hours, and cooling in the fridge overnight again, they became pretty much perfect. I think next time I'm going to use my TQ & brown sugar just like I did my other bacons. In a way, this is a good thing, since I paid more for the shipping than I did for the Hi Mt Cure.
If you want a better result than Hi Mt, see any of my other Bacon, Buckboard Bacon, or Canadian Bacon Step by Steps. I use Tender Quick & Brown Sugar in all of the others & they always turn out Awesome!
In fact here is a Great Step by Step that combines Buckboard Bacon and Cured & Smoked Boston Butt Ham:
Hope you all enjoy my pictures:
Two pork shoulders cured, soaked & rinsed. 9.2 pounder on left---8.3 pounder on right (before deboning):
Taste Test Pieces, after curing:
Cooling after smoking, ready to wrap for overnight refrigeration:
All sliced up:
Packed for freezing:
Great Breakfast (The real test!):
My freezer looking great, thanks to all of you guys. Hmmmm, I have a little room for some Smoked Salmon----Hmmmmm:
Thanks for drooling,
Edited by Bearcarver - 2/16/15 at 8:15am