Triple B

[NePaSmoKer]

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


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.



In the bag with the ingredients. Roll the pork around good to coat. The kosher will start to draw any liquid from the pork.



Here is my 2nd chunk. This one i cut flat and will roll and tie later. Use the same way here as above.



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.



These will fridge for 2 weeks. After the 2 weeks i will rinse and tie ready for hanging/smoking.

[slowpoke]

BBB? Interesting but I'm a little confused? Can ya help a guy out?Thanks.

[NePaSmoKer]

BBB? Interesting but I'm a little confused? Can ya help a guy out?Thanks.

BBB

Buck
Board
Bacon

[NePaSmoKer]

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.




Hanging for 1 hour to get some dry time then peach smoke.

[NePaSmoKer]

Took the other slab of BBB out of the brine and got it rinsed off.




Going to give it a cold water soak for 2 hours before i smoke it.

[NePaSmoKer]

The combo of brown sugar and molasses give the bacon a darkness.


Have it hanging overnight.