TIme to try BBB

Discussion in 'Smoking Bacon' started by bamafan, Jan 14, 2015.

  1. bamafan

    bamafan Smoking Fanatic OTBS Member

    I love my pork belly's but after seeing so many posts on here about Buckboard Bacon I thought I would give it a try.

    Started with a 8 pound butt I picked up on base yesterday for $1.54 a pound.


    Deboned and cut in half.


    Patted dry and rubbed down with Hi Mountain BBB cure per the instructions.. I use this on my pork bellies and it always turns out great.


    Packed in a 20 pound ice bag (Thanks Ice Daddy)and into the frig for 10 days. Will Flip at 5 days.

    Will post the taste test in a couple of weeks.

    Waiting on something to hit the floor!!!!

     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'll be watching
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be good, we prefer BBB to belly bacon. I prefer to flip and massage once a day when dry brining. Just the way I was taught.
     
  4. bamafan

    bamafan Smoking Fanatic OTBS Member

    Bacon out of the cure after ten days. An hour in front of the fan then ready for the smoker
     
  5. bamafan

    bamafan Smoking Fanatic OTBS Member

    Into the smoker. Hope it turns out good
    2 amazing smoker loaded with hickory
     
    Last edited: Jan 24, 2015
  6. bamafan

    bamafan Smoking Fanatic OTBS Member

    Done and in the frig over night will slice tomorrow
     
  7. Looks good. Nice color. I'm with Case I turn daily.

    Happy smoken.

    David
     
  8. Nice indeed   Looks great

    Gary
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Beautiful..... Perfect..... Nice pellicle......   Crisp, clear, shiny dry smoky surface....  that's what it should look like....   Great Job...    

    I will bet it does NOT taste like an ashtray...  Dave

    About turning the meat in the cure....    Somewhere I read the salts will settle in the brine, toward the bottom of the container, so, whether you have one hunk of meat or 20, it is a good idea to turn, ( (overhaul as they say in the pickle business) pickle is what a brine is called), daily...
     
  10. bamafan

    bamafan Smoking Fanatic OTBS Member

    Basic turned out very good. I'll dang sure make it again
     
  11. bamafan

    bamafan Smoking Fanatic OTBS Member

     
  12. Very nice smoke indeed  looks great

    Gary
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.

    I may have to try some.
     

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