BBB The Quick Way

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Looking Great! How many hours you shooting for?
Thanks Case 
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  I give them a full 12 hours to start with then I go from there - a lot depends on the color & what wood I'm using. This batch is getting hickory.
 
Looking Great Jeremy!!!

Was going to ask how you like the tumbler but I think you already answered. I've been wanting one for speeding up my jerky making.
 
Looking Great Jeremy!!!

Was going to ask how you like the tumbler but I think you already answered. I've been wanting one for speeding up my jerky making.
Thanks Dave 
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  Yeah I like the tumbler a lot - I use it a lot more than I thought I would. It would speed up your jerky making for sure if you got one & it's great for marinating things - especially for last minute ideas. And best of all.........  You can use it to make BACON!

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So Eric is making me buy a dehydrator to dry RBP's and blueberries and now you are going to make me buy a vac tumbler, this forum is costing me a lot of $, but I Love It!!!!!
 
So Eric is making me buy a dehydrator to dry RBP's and blueberries and now you are going to make me buy a vac tumbler, this forum is costing me a lot of $, but I Love It!!!!!
Lol 
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  We wouldn't steer you wrong Dave! I remember you being on the fence for awhile about a grinder & stuffer but you're glad you got them now 
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  But if you do end up getting a tumbler sometime let me know 
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I was think a lot about that tumbler while I was working today. Are you sure that is not cheating some how?
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I don't think it's cheating  
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 I just consider it a tool to make things quicker & easier - sort of like an electric grinder making things way faster than a manual one, injecting & vacuum tumbling with brine is way faster than just letting it sit in the brine.  
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   I still dry cure all my belly bacon but this is my preferred method for BBB. It's just too fast & easy for me not to like it 
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I don't think it's cheating  
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 I just consider it a tool to make things quicker & easier - sort of like an electric grinder making things way faster than a manual one, injecting & vacuum tumbling with brine is way faster than just letting it sit in the brine.  
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   I still dry cure all my belly bacon but this is my preferred method for BBB. It's just too fast & easy for me not to like it 
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I just read them, this is definitely cheating!!! Might as well throw liquid smoke in the tumbler and skip one more step! 
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Guess I should show how the BBB turned out 
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I put each half on the slicer & went to town.


Here is a good shot to show that everything is cured completely through.


Normal sliced on the right & I did some thick sliced on the left.
 
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Guess I should show how the BBB turned out  :hit:




I put each half on the slicer & went to town.




Here is a good shot to show that everything is cured completely through.




Normal sliced on the right & I did some thick sliced on the left.

Yep just as I suspected, looks like that fakon they use for staging restaurant ad photos! Mmm smoked plastic! Lol!!!

All joking aside looks great! Guess I may have to buy another toy...
 
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Great deal on LEM Grinders!

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