Boston butts on sale this week....$0.98/lb. So I picked up a double pack 5 days ago. deboned and butterflied them, weighed, sugar cure rubbed in and some real maple extract, about 1/2 TBSP. per slab.
Tonight I opened the frig. and stared....nope, not enough. So I went back and picked up another double pack. This batch will be Cajun bacon made with Steens syrup.
I plan to smoke the Maple BBB with Cherry, Apple, and Maple blend pellet dust. The Cajun BBB with be smoked with hickory pellet dust.
Maple comes out of the cure in another 10 days, then 7 days in the frig. to let the sugar catch up with the salt and equalize, dry out a little bit and get tacky. Then 2 nights of cold smoke...
Here they are inda frig...
Maple on top, Cajun on bottom.
Tonight I opened the frig. and stared....nope, not enough. So I went back and picked up another double pack. This batch will be Cajun bacon made with Steens syrup.
I plan to smoke the Maple BBB with Cherry, Apple, and Maple blend pellet dust. The Cajun BBB with be smoked with hickory pellet dust.
Maple comes out of the cure in another 10 days, then 7 days in the frig. to let the sugar catch up with the salt and equalize, dry out a little bit and get tacky. Then 2 nights of cold smoke...
Here they are inda frig...
Maple on top, Cajun on bottom.