BBB using BriCan's Black Forest seasoning and maple sugar

[ddufore]

 

[daveomak]

Good looking BBB... Robert really knows meats and how to make them AWESOME...

 

[ddufore]

Yeah Dave, this stuff was awesome. This is my first time starting a thread so I'm sort of stumbling my way through. Took me about six weeks to make this and it was certainly worth the wait.

 

[crazymoon]

DFF, That is some fine looking BBB!

 

[Woodzman]

Wow that looks awesome .

 

[ddufore]

Started with 2 three pound pieces of pork butt, dry cured with tender quick, spices ,and maple sugar. After curing, equalizing, resting, smoking, and resting again ended up with 4 1/4 pounds of yummieness.

 

[Woodzman]

Again awesome..I'm a newbie but someday I hope I'm making a quality product like yours.jerky and summer sausage have been the extent so far. Today I'm trying summer sausage..Canadian bacon and a chunk of loin for pulled pok. We will see how it goes . again great job that bacon looks better than anything store bought.

 

[ddufore]

Woodsman, I am also from NY. Further north than you, up around Massena. I wanted to try this before investing in a belly to see how it would turn out. Now I think I'll keep using pork butts.

 

[gmc2003]

That's some fine looking BBB. I've never tried anything like bacon, sausage or sticks before. I'm thinking I may just have to change my ways. Hopefully I can see the light in the not to distant future.

Points for sure.

Chris

 

[SmokinAl]

Now that is some good looking BBB.
The trimming & slicing make it look fantastic!
Whoever trimmed that up is an artist!
Al

 

[Woodzman]

My ? Is this based on the same TQ receipe for Canadian bacon? 1 TBS per pound TQ and 1 sugar. Really hankering to make some BBB.

 

[ddufore]

Thank you, Al. I cut each piece from a small pork butt. These are the "ends and pieces ". I'll save these for seasoning.

 

[PerazziMx14]

Please remove

 

[ddufore]

Woodz (sorry for the earlier misspelling) I used tender quick at 1 tbsp per pound. So my 3# pieces got 3 tbsp, then about 2 tbsp spice mix, and about 2 tbsp maple sugar. The TQ, spice mix, and sugar was applied as evenly as I could to both sides.

 

[Woodzman]

Well TY . I do believe BBB will be one of my next smokes. I'm waiting in anticipation for my Canadian bacon to be done. I see egg and cb sandwich for breakfast tomorrow.

 

[dward51]

Great looking bacon!!!! I need to make some of this also....

 

[ab canuck]

I am in agreement, Great looking product!!! That is going on the list as well...... Nice job.... Definite Like on that....

 

[Rings Я Us]

Yeah Dave, this stuff was awesome. This is my first time starting a thread so I'm sort of stumbling my way through. Took me about six weeks to make this and it was certainly worth the wait.

6 weeks? Would like to see all the timeline you did all the steps to add up to 6 weeks.
Or you have a link?
Very nice looking stuff.

Need some pics fried up now :p

 

[ddufore]

Not much of a money shot but here it is. Cured for two weeks, rinsed and back in a ziplock to equalize for another week, air dried for a couple days, and then cold smoked. AMNPS filled with Apple pellets ran for about 11 hrs. Let rest a day and then repeated the cold smoke. Let it air dry a couple weeks to lose some moisture and mellow the flavor. Very, very good bacon. The smoke was good, could maybe use a touch more spice, and couldn't really taste much maple flavor, but all in all excellent bacon.

 

[Rings Я Us]

Air dry a couple weeks? Never heard that one.. hmm.. well looks great. Good job..

Liked!