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ECB BBB Plans looking good

Discussion in 'Bacon' started by Rings Я Us, Nov 10, 2017.

  1. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    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.

    IMG_20171110_084947.png
     
  2. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    IMG_20171106_185037.jpg 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.
     
  3. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    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.
     
    Last edited: Feb 14, 2018
  4. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like perfect weather to me too!
    Al
     
  5. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    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.
     
    Last edited: Nov 10, 2017
  6. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    It's cold as ice here.. LOL
    IMG_20171110_104317.jpg
     
  7. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    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..
    IMG_20171120_193732.jpg
     
  8. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

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

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  9. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    IMG_20171120_193927.jpg
     
  10. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Following. I like short smokes with a overnight rest in between.
     
  11. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    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
     
  12. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Smoking weather window thru weekend for ECB cold smoke . Possibly 3 days.
    IMG_20171120_211517.png

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

    Rings Я Us Smoking Guru SMF Premier Member

    Pic drying lol..

    Looks ok.. IMG_20171120_220440.jpg
     
  14. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    motocrash Master of the Pit OTBS Member

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

    Rings Я Us Smoking Guru SMF Premier Member

    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?

    IMG_20171121_221523.jpg
     
  17. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    The salt in butter probably didn't help. Just a tad earlier than I wanted.
    IMG_20171121_221958.jpg

    Red in the center from cure I guess.. Cool !
     
  18. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    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.
     
  19. motocrash

    motocrash Master of the Pit OTBS Member

    That is quite a bit of butter (says the cardiologist). :eek:
     
  20. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    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