Hello All!
I'm hoping to get a little guidance here.
After all the rave reviews about BBB, I decided to take the plunge, which I have, documenting as I go along so I can render a post. A question popped up in my mind though, and it's giving me a headache.
I have my shoulders all cured and ready for the smoker, but all I could find on the subject of Internal Temp was to take the BBB to 140. So I started asking myself questions:
a. Do I need to cook it further after the smoking process if i take it to an IT of 140?
b. Can I cold smoke like I do a belly bacon, then fry as normal bacon?
c. After my test fry's, I'm thinking that it's going to turn out a bit more "hammy" than "bacony". It seems that this is really more like Canadian Bacon than"American" Bacon, yeah?
d. Any preference on wood? I have Apple, Nectarine, Pecan, Mesquite, and Citrus in my wood pile.
Safety is my primary concern, followed closely by my desire to have the best tasting end results... (Well, maybe I can switch those around)
It's been a couple of weeks and I'm in the home stretch. Any feedback would be greatly appreciated.
Thanks in advance,
SmokeyDokey
I'm hoping to get a little guidance here.
After all the rave reviews about BBB, I decided to take the plunge, which I have, documenting as I go along so I can render a post. A question popped up in my mind though, and it's giving me a headache.
I have my shoulders all cured and ready for the smoker, but all I could find on the subject of Internal Temp was to take the BBB to 140. So I started asking myself questions:
a. Do I need to cook it further after the smoking process if i take it to an IT of 140?
b. Can I cold smoke like I do a belly bacon, then fry as normal bacon?
c. After my test fry's, I'm thinking that it's going to turn out a bit more "hammy" than "bacony". It seems that this is really more like Canadian Bacon than"American" Bacon, yeah?
d. Any preference on wood? I have Apple, Nectarine, Pecan, Mesquite, and Citrus in my wood pile.
Safety is my primary concern, followed closely by my desire to have the best tasting end results... (Well, maybe I can switch those around)
It's been a couple of weeks and I'm in the home stretch. Any feedback would be greatly appreciated.
Thanks in advance,
SmokeyDokey