Been a few years since i did any BBB.
Here is my mix.
NOTE: I am using cure #2. Please do not attempt this recipe if you are not familiar with the cure process using cure #2.
Top row.
3/4 cup packed dark brown sugar
1/4 cup kosher
1/3 cup molasses (un sulfured)
Bottom from left
1 Tbs onion powder
1 Tbs Garlic powder
1 tsp cure 2
OPT 1.5 tsp liquid smoke
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bbb.jpg)
Use a large zip baggy and combine all the above in the baggy and mix well.
Here is my first pork chunk for BBB. I will tie this later.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bbb1.jpg)
In the bag with the ingredients. Roll the pork around good to coat. The kosher will start to draw any liquid from the pork.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bbb3.jpg)
Here is my 2nd chunk. This one i cut flat and will roll and tie later. Use the same way here as above.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bbb4.jpg)
Now date the bags, take as much air as you can out and seal. Flip the bags over 1 time daily. The mix will get loose and thin.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bbb5.jpg)
These will fridge for 2 weeks. After the 2 weeks i will rinse and tie ready for hanging/smoking.
BBB? Interesting but I'm a little confused? Can ya help a guy out?Thanks.
Quote from: slowpoke on March 11, 2012, 01:56:19 PM
BBB? Interesting but I'm a little confused? Can ya help a guy out?Thanks.
BBB
Buck
Board
Bacon
Cant wait as normal. Got the flat BBB out and rinsed off. Letting it water soak for the 2 hours then into the smoker. Going with peach smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/fbbb.jpg)
Hanging for 1 hour to get some dry time then peach smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/fbbb3.jpg)
Took the other slab of BBB out of the brine and got it rinsed off.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/tb.jpg)
Going to give it a cold water soak for 2 hours before i smoke it.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/tb1.jpg)
The combo of brown sugar and molasses give the bacon a darkness.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bbbcd-1.jpg)
Have it hanging overnight.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bbbhf.jpg)