BBB Newbie - Got Questions

[kevin13]

So after reading alot of threads on BBB, I've finally decided to give it a try.  I have a few questions, which I'm sure have been answered already, but I wanted them in one thread that I can come back too.  I apologize if this is redundant for most of you.

Is there a specific cure time using Pop's brine based on weight of meat?

Once cured, I've read about drying the meat prior to smoking.  What's the process, for how long, and why?

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker.  Any info is greatly appreciated.

Thanks,

Kevin

 

[SmokinAl]

So after reading alot of threads on BBB, I've finally decided to give it a try.  I have a few questions, which I'm sure have been answered already, but I wanted them in one thread that I can come back too.  I apologize if this is redundant for most of you.

Is there a specific cure time using Pop's brine based on weight of meat? It goes by the thickness of the meat, If it's under 2 '' thick 7-9 days is plenty.

Once cured, I've read about drying the meat prior to smoking.  What's the process, for how long, and why? I just leave it in the fridge overnight uncovered on a cooling rack. The purpose of drying it is so it will take on smoke better.

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker.  Any info is greatly appreciated. Sounds like you have it covered. Good luck!

Thanks,

Kevin

 

[adiochiro3]

Originally Posted by Kevin13  

Once cured, I've read about drying the meat prior to smoking.  What's the process, for how long, and why?  The purpose is to form a pellicle (a dry outer layer) on the meat so it takes up smoke.  I do as Al says in his post, then for good measure -- set them in front of a fan on the counter for about an hour before smoking.  I did not take this step seriously enough in my early BBB's, and had bacons that lacked a good smoke penetration.

I plan on using butterflied pork butts, but only the side with the fat cap like SmokinAl did and I'll be cold smoking in a MES with a AMAZ pellet smoker.  Any info is greatly appreciated.  I use both sides of the butterfly -- but whatever floats your boat...

Thanks,

Kevin

 

[kevin13]

Thanks for the replies.

To aid in drying, should I pat down the meat with paper towels to remove excess moisture after removing from the brine?

I'm using the side with the fat cap only as I need the other halves for sausage I'll be making.  Trying to make this dual purpose

 

[raptor700]

To aid in drying, should I pat down the meat with paper towels to remove excess moisture after removing from the brine?

  Yes, I always towel dry before refrigeration.

 

[mballi3011]

Well they answered the question I want to see the BBB "show me the bacon".