BBB Time

[BGKYSmoker]

Been a few years since i did any BBB.

Here is my mix.

NOTE: I am using cure #2. Please do not attempt this recipe if you are not familiar with the cure process using cure #2.

Top row.

3/4 cup packed dark brown sugar

1/4 cup kosher

1/3 cup molasses (un sulfured)

Bottom from left

1 Tbs onion powder

1 Tbs Garlic powder

1 tsp cure 2

OPT 1.5 tsp liquid smoke

Use a large zip baggy and combine all the above in the baggy and mix well.

Here is my first pork chunk for BBB. I will tie this later.

In the bag with the ingredients. Roll the pork around good to coat. The kosher will start to draw any liquid from the pork.

Here is my 2nd chunk. This one i cut flat and will roll and tie later. Use the same way here as above.

Now date the bags, take as much air as you can out and seal. Flip the bags over 1 time daily. The mix will get loose and thin.

These will fridge for 2 weeks. After the 2 weeks i will rinse and tie ready for hanging/smoking.

 

[bluebombersfan]

Looks good gotta see how these turn out!!

 

[SmokinAl]

Why are you using cure #2?

 

[gersus]

Why are you using cure #2?

X2

 

[smokinhusker]

Why are you using cure #2?

Looks good so far but X3
 

 

[realtorterry]

What size are those clods? Would love to be able to fit mine in ziplocks

 

[BGKYSmoker]

What size are those clods? Would love to be able to fit mine in ziplocks

The big one is 2 lbs. Trimmed from the larger butt. The flat is 1.6 lbs

 

[BGKYSmoker]

Cant wait as normal. Got the flat BBB out and rinsed off. Letting it water soak for the 2 hours then into the smoker. Going with peach smoke.

 

[BGKYSmoker]

Going for a hang for an hour to dry it up some, then peach smoke.

 

[bluebombersfan]

Looking good!!!

 

[erain]

Looks good so far but X3

 

X4...

 

[BGKYSmoker]

Got the BBB sliced.




Gotta taste so fry some up.



Taste is good.

 

[raquette]

Looks great, pass the plate.........:drool:

 

[BGKYSmoker]

Got the other slab of BBB out from the brine and rinsed.

Going to give it a 2 hour soak in cold water before i hang and smoke.

 

[realtorterry]

Hey Nepa's, I'm attempting my first BBB. Was reading your post here & wondering, do you hang it to dry to form the pellicle? Are you cold smoking it while its hanging? I will be hot smoking mine to 150 got it in the frige right now trying to get some pellicle on it?

 

[BGKYSmoker]

Hey Nepa's, I'm attempting my first BBB. Was reading your post here & wondering, do you hang it to dry to form the pellicle? Are you cold smoking it while its hanging? I will be hot smoking mine to 150 got it in the frige right now trying to get some pellicle on it?

Sometimes i hang, sometimes i just let it sit on the rack at room temp or in fridge (depends on how lazy i am) HA

This BBB i just left on the rack to dry up.

Got the bar out and hanging in my Bradley 6 rack.

I have a PID that runs my Bradley and a fan in the rear. The fan has a rear mounted fan (outside) that rotates back to keep the motor cool. I have constant even cabinet temps.

Here is the fan, It looks like its not turning but it is.

Got the AMZNPS smoking away.

 

[BGKYSmoker]

BBB is almost done.

Close up

 

[bluebombersfan]

That looks awesome dying to see a slice of that one!!

 

[BGKYSmoker]

Decided to slice today and vac seal.

Ready to untie.

Ready to slice.

Here is the sliced BBB

Now if my wife dont look in the garage freezer then these will go to FL Gathering with me next month.

 

[bluebombersfan]

Beautiful!!!