ECB BBB Plans looking good

[Rings Я Us]

3 nice 2 inch thick pieces of pork butt trimmed and curing for 5 days so far. Looking at our 10 day forecast here I see the perfect cold smoking conditions for a double day cold smoke. Saturday and Sunday it will be in the 30s and low 40s . Sounds ideal for some hickory cold smoking in the Charcoal Brinkmann.

 

[Rings Я Us]

Plans are to rinse and soak on Friday with a test sample and then air dry for a day before giving them a 2 day 6 to 8 hour smoke on each day. Should be followed by a 48 hour wrapped rest in the fridge before slicing.

 

[Rings Я Us]

Should be no problem keeping temps in the ECB under 70°( El Cheapo Brinkmann)
Probably 100 for a few and then down to 80 ish for the rest.

 

[SmokinAl]

Sounds like perfect weather to me too!
Al

 

[Rings Я Us]

Sounds like perfect weather to me too!
Al

I can do another week I think . Like some go a full 2 weeks cure, rinse and test.. Air dry a full 4 days then smoke a couple times. I did decide to try a 2 day smoke as opposed to longer 1 day.

 

[Rings Я Us]

It's cold as ice here.. LOL

 

[Rings Я Us]

So day 15 and I'm just rinsing my BBB and letting it soak a few minutes before putting it out to dry on racks a couple days.
Smells good. Lol..

 

[Rings Я Us]

Got the fridge cleaned out.. Hope the Formula 409 doesn't get into the meat. Lol.. no.. jk

 

[Rings Я Us]

 

[pc farmer]

Following. I like short smokes with a overnight rest in between.

 

[Rings Я Us]

Following. I like short smokes with a overnight rest in between.

Yeah.. I was kinda thinking 4 to 5 hours over 3 days light Apple. 80ish degrees.
I realize I'm going to have to cook it to 160 or fry it like regular bacon to eat it.. that's ok.. Been taking hints from dirtsailor, Dave O , SmokinAl, Bearcarver, Pops. Lol

 

[Rings Я Us]

Smoking weather window thru weekend for ECB cold smoke . Possibly 3 days.

Lol.. ECB I give human quality to almost.. it's a worthy friend of mine.

 

[Rings Я Us]

Pic drying lol..

Looks ok..

 

[pc farmer]

Thats gonna be good stuff. Good things come to thous who wait.

 

[motocrash]

Looks like it's drying nicely.Fridge has gotta smell like a real Italian deli.Mmmmm

 

[Rings Я Us]

Well, it's dried on a rack in fridge a day.. I decided to rest it.. cut a few little pieces. Seems a little salty to me.

To late to soak again for a couple hours?

 

[Rings Я Us]

The salt in butter probably didn't help. Just a tad earlier than I wanted.

Red in the center from cure I guess.. Cool !

 

[Rings Я Us]

Well to late, I stuck it back in water to soak after it dried a whole day.. lol I'm just going to go with it till morning that way and then rinse.. then dry till the weekend.. :cool:
Stuff is good unsmoked now.. Like ham.
Can't wait to lay some TBS on it.

 

[motocrash]

The salt in butter probably didn't help. Just a tad earlier than I wanted.
View attachment 345064

Red in the center from cure I guess.. Cool !

That is quite a bit of butter (says the cardiologist). :eek:

 

[Rings Я Us]

I'm cooking like I would for a breakfast there with a fried egg and like if I had sliced ham.. I would add a pad of butter to cook the stuff. Was less than a Tbsp. It looks like more close up. Haha..

I need to trim that chunk up a bit.. use some scrappy pieces for a breakfast off the top of that.. :D