Bears BBB posting got me motivated!

[zippy12]

Weighed each piece of butt and put 1/2 the cure on one side (1 gram per pound - I went full strength)

put 1/2 brown sugar on same side
Flipped and repeat
Wrapped in saran and set aside

Placed saran wrapped BBB into zip locks
1.25 inch thick
Thursday evening I will rinse, test fry, and put on rack in fridge to dry
let sit for 4 days minimum but I will wait till Saturday to smoke

more to come

 

[zippy12]

Note I am using cure 1 and not tender quick like bearcarver did

TQ has more salt so this BBB may not have the salt content

Should I correct the salt content?

 

[zippy12]

so I searched the site and found
https://www.smokingmeatforums.com/threads/homemade-cure-for-buckboard-bacon.266787/

I know it wanted 1.5tsp kosher salt per pound but I went with 1tsp per pound

wish me luck!

 

[Bearcarver]

2 things:
#1 I only use TQ, so I have no idea if your amount of Cure #1 is good.
#2 I don't have it on all my posts (I will), but when using "My" Calculations for days in cure, There is a minimum of 7 days for a full cure, no matter how thin the Bacon Slab is.

Bear

 

[Bearcarver]

so I searched the site and found
https://www.smokingmeatforums.com/threads/homemade-cure-for-buckboard-bacon.266787/

I know it wanted 1.5tsp kosher salt per pound but I went with 1tsp per pound

wish me luck!

That "1 tsp" should be good (probably a range of 1tsp to 2tsp is good). When I use TQ, it's getting almost 3 tsp of salt per pound, and some say that's too much.

Bear

 

[zippy12]

7 days of curing as Bear said this was a minimum... soaking later this afternoon, sample for salt, then air dry in refrigerator.

 

[Bearcarver]

Won't be long now!!
Be Back.

Bear

 

[zippy12]

Smoke tomorrow night Thanks Bear! This taste test was awesome!

 

[pc farmer]

Looks good so far.

I will be watching for the smoke.

 

[zippy12]

Apple wood webber chunks

One with coarse ground pepper

 

[Bearcarver]

Oh Yeah!!:)
Be Back for the Grand Finale!!

Bear

 

[chopsaw]

I wanna see the smoke ! Zippy I have followed the step by steps for BBB and loin hams using TQ and I have never soaked it and dont even fry test any more . It's never been even close to salty for me .
Be lookin for the finish results . Lookin good .

 

[zippy12]

its 5PM ... I got a 6in pellet tube of apple wood going and into the UDS

The noreaster coming to you new england states is NO FUN!

we are just getting rain and wicked winds for now

This is your warning on this storm

 

[Bearcarver]

Most of this Storm is missing us.
Last I heard was 1" to 3" between now & 6 AM. Just started here about 10 minutes ago.
Be Back for the Finale.

Bear

 

[zippy12]

Its getting worse than I expected

 

[zippy12]

Did I nail it Some temped a bit lower

 

[chopsaw]

What were you shooting for ? I take mine to 120 .

 

[zippy12]

What were you shooting for ? I take mine to 120 .

I was wonder about that....


just following Bears steps


I think this is right

 

[pc farmer]

I was wonder about that....


just following Bears steps


I think this is right

I smoke mine at 100 degrees for 12 hours. Don't take IT temp.

 

[zippy12]

I want quick due to snow

130 f to 150f


slice and fry with apple wood smoke turned out real good

wrap for 2 days
yum

thanks to all and Bear