Started with 13# of Pork Shoulder and 7# of Pork Cushion. Pork Cushion is too lean for BBB. Taste & texture is more like ham or CB. I prefer Pork Shoulder for BBB, but got a good deal on Pork Cushoin.
Dry Cured with Morton's TQ for 8 days and Rested for 1 day. I added water to some cure mix and injected the larger pieces.
"Cold Smoked" - No Heat for 7 1/2 hours in my MES. Used a 6x8 A-MAZE-N-SMOKER with apple and maple sawdust mix and started both ends.
BBB Hanging and AMNS Started - No Heat! I wanted More Smoke, So I lighted Both Ends
Smoked 7 1/2 Hours and Rested for 24 Hours in Fridge. Ready to slice!
Test Fry Before Slicing - Pork Cushion Too Lean and Needs Oil to Fry.
Pile O' Bacon Waiting for the Vacuum Sealer
Thanks for Looking at My "A-MAZE-N-BACON"!!!