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Thanks for all your input. I appreciate it.

Thanks for the reply. I just checked the fridge that I use (it's in the garage) and the temp is at 35. I tossed another thermometer in it to see if that one reads at the same temp. As far as meat quality, both the BB and BBB were well before their sell/freeze by dates (at least a week, maybe...

Thanks for the reply. I'll look in to the sodium erythorbate.

Thanks for the reply. They were definitely cured properly as far as correct amounts of cure and curing times (I think it was 9-10 days on the belly and 12 days on the BBB) and smoking was at 155 - 165 for 4 hours (low smoke setting on my smoker), then dialing it up to 200 until the IT was 145...

I discovered this site not long ago and have found it to be a wealth of information and a great place spend some time. This is my first post, but I’ve asked a few private questions and have appreciated those helpful responses. This go round, I’m hoping to get your thoughts on how I ruined my...