BBB help (Q-view added)

Discussion in 'Smoking Bacon' started by smokingmymeat, Nov 6, 2011.

  1. I am having my first go at making BBB. I am using the hi-mountain Bobby cure.
    I did this yesterday with a 2.5lb piece of pork loin. Unfortunately I realized today that
    I screwed up and only used enough cure for 2 pounds. Will I be okay, do I leave it cure
    longer or is it a lost cause. Looking for some suggestions. Thanks.

    Happy smoking,
    Big AL
    Last edited: Dec 2, 2011
  2. shtrdave

    shtrdave Smoking Fanatic

    You are leaving it cure in the fridge right now? I think you will be good as long as you keep it in the fridge and maybe allow it to cure for a few extra days to get the penetration. Also when ready to smoke you would probably be safer hot smoking to 140 than cold smoking.

    There are far more knowledgeable folks here, but from what I have read in different post and have done myself I think you are all good.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member


    That small amount of difference shouldn't hurt anything.

    If you want to really play it real safe, don't probe it when you start.

    Put it in the smoker at 225˚ for an hour first.

    Then sterilize your probe before inserting it.

    Then back it down to however you wanted to do it.

    Then I would eventually get it to 145˚ before pulling it.

  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I think you're OK

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think your OK too, just leave it in the cure 2 or 3 extra days if you want to make sure it's fully cured.
  6. Thanks guys, info is much appreciated. Sorry I didn'respond sooner.
    Football and beer got in the way. I was thinking about 14 days, any options
    about that would be great.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I go by what I learned on this forum, a long time ago:

    Go by Weight for amount of cure.

    As for length of time in cure, I go by the following formula:

    1 day for every 1/2" of thickness of meat, at the thickest point.

    Plus at least 2 days for safety (I like to add 3 or 4 days myself).


    If Loin is 3" thick.

    There are 6 half inches in 3".

    6 days plus 2 days minimum = 8 days minimum.

    I would cure a 3" thick loin for 9 or 10 days.


    PS: It wouldn't hurt to go longer. 

    No matter how long you cure, I would do a "salt-fry-test" after curing, in case it needs some soaking, before smoking.
    Last edited: Nov 7, 2011
  8. Thanks for the help. Think I'll stick with 2 weeks and a fry test with the info
    you given me. It was 3½" thick. Thank you everyone.

    Happy smoking,
    Big AL
  9. I have done a boston butts using the hi-mtn seasoning & cure. I usually cure 8-10 days. When I take it out of the ziploc when it is finished curing, I rinse it real well then let it soak in ice water for one hour. Then I pat it dry and let it sit at room temp for about an hour before putting it on the smoker. I smoke it at 150 for an hour or so then bump the temp to 180-200 until the IT is 145.Comes out perfect every time.  As far as being a little low on the cure, I'm not sure. Curing for 2 lbs when it should have been 2 1/2, doesn't seem like it should make a difference. There are some experts that might have a better answer on that,  Good luck.       
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    You'll be fine and I would just leave the cure on for a day or two extra. You will know when you slice it. If it good and pink to the ceter then the cure made it to the center.
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    One other thing I'll mention:

    The first time I did BBB, I used Hi Mt Cure & Seasoning, and their instructions said to cure for 10 days in 40˚ to 45˚, and flip the packages one time, after the first 5 days.

    This was after all of the Awesome Pros who used to be here taught me to flip them every day, and cure in temps between 35˚ and 40˚.

    So I asked the Pros about that, and which way I should do it, and if I remember correctly, it was unanimous----35˚ to 40˚, and flip every day if you can.

  12. Thanks again guys. Guess I better get to flipping it.

    Happy smoking,
    Big AL
  13. Thanks again guys. Guess I better get to flipping it. I vacuum packed it. Will it make a difference.

    Happy smoking,
    Big AL
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes I think it will cure faster in a vacuum environment, since the cure will be drawn into the meat quicker in a vacuum, as for having to flip it if it's vac packed I don't know.

    I use a brine cure & there is no flipping needed.
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never vacuum packed mine----I just use zip-locks.

    I don't know if it makes much difference.

    I would flip every day with either bags.

    I don't know if it matters, but if I can't flip one day, or I forget one day, I will skip one day on the other side too.

    LOL---Probably dumb, but I do it anyway.

  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Between the Vac Pac effect and the extra will be fine...Flipping the meat is a good practice with any liquid generating Cure or Marinade...JJ
  17. Ya'll are great!!! Thanks a bunch! :yahoo: Thumbs Up
  18. [​IMG]Meat slicer arrived on Monday so now I can finish this project. Rinsed the pork loin and fridged overnite.

    Smoker on Tuesday, sliced today(forgot to take pics before slicing). I think this has turned out great.

    Thanks for all the help!

  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!
  20. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks great [​IMG]

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