What's BBB

[JDNC]

I think BBB is a brine recipe, if so... is there anyone that could post the recipe and directions for use.  I'm interested in using a brine for venison backstraps.

JD

[JDNC]

Well, JD it maybe a commercial cure...duh!

[Tenpoint5]

I would hate to interrupt your conversation with yourself but Canadian Bacon made from Venison backstraps is awsome. try a search for VCB.

[Habanero Smoker]

Have you looked at any bacon recipes on the recipe site.

Bacon

[JDNC]

Well, first I talk to myself alot....bad sign huh?  I've been looking at some of the bacon recipes as I would like to try the canadian bacon recipe on a deer backstrap and I came across the BBB thing and thought it might be a brine recipe.  Do you guys have a quick recipe?  Probably going to try something with the backstraps this holiday and also a pork loin.

JD

[Tenpoint5]

Here's where I made VCB http://forum.bradleysmoker.com/index.php?topic=8264.0 and the recipe I used

Buckboard Bacon or Canadian Bacon

1 Tablespoon per pound Morton's Sugar Cure/ Morton's Tender Quick
1 Tablespoon per pound white sugar or brown sugar
1 5lb pork loin or Boston butt or Venison Loin


1. Combine the sugar and Morton's Sugar Cure (one T of each for each pound of meat). This is your dry cure. Place the butt or loin in a large freezer bag and coat with the cure. Rub the cure into the meat, covering all sides. Squeeze the air out of the bag and seal. Store in the refrigerator for 1 day per pound of meat, flipping the meat over once a day. Liquid will begin to collect in the bag - this indicates that the cure is working. Do not drain it off.

2. When the meat is cured, remove the meat from the cure and soak in cold water for 1-2 hours to remove some of the salt. Dry off the meat and refrigerate for an hour.

3. Set up your smoker for indirect heat. Add hickory wood for smoke. If using Boston butt - cook at 225°F until the internal temperature of the meat hits 145°F. If using pork loin - cook at 225°F until the internal temperature of the meat hits 165°F.

4. Remove form the smoker, let cool, and slice. Note that the Canadian bacon is fully cooked and just needs to be warmed to serve. The Buckboard bacon is cured, but still needs to be cooked.

[Smoking Duck]

Just pulled my CB (pork, not venison) out of cure yesterday.  Sitting in the refer now, forming the pellicle.  Will smoke later today and then on to its two day rest period.

Big Buck has you started in the right direction.  Don't hesitate to try other spices in conjunction.  On one of mine, I added garlic and onion powder.  On another, I added garlic, onion and jalapeno.  Really, the only limits to CB is our imaginations.

Good luck.  The rewards easily outweigh the work on this one.

SD

[NePaSmoKer]

BBB

Big
Bad
Butts.................. ;D


nepas

[JDNC]

I have a venison backstrap in the fridge now using the TQ cure.   It's only about 3 lbs and has been in a little over 24 hrs.  Do you think I need to take it out now and rinse and smoke?

JD

[KyNola]

JDNC,
I will yield to Habs and the Duck but I think you should go longer.  Feel of the meat.  If it is not firm, it is not fully cured.  Patience is a virtue.  Wait for it.  You will be happy!

KyNola

[Tenpoint5]

I have a venison backstrap in the fridge now using the TQ cure.   It's only about 3 lbs and has been in a little over 24 hrs.  Do you think I need to take it out now and rinse and smoke?

JD

According to Morton's you still have 48 hours to go 1 day per pound. I left my backstrap in for 4 days instead of 2 like the recipe called for and I still had the "eye" in the center where the cure didn't penetrate completely through. When curing it is best to err on the side of caution and be patient. Don't rush things let the cure do its magic you WILL be rewarded. In taste, flavor and compliments on a job well done. Since it has been wrapped in a bag for 24 hours go out and massage the liquid around a little and flip it over onto the other side. Do that again tomorrow. Rinse and smoke on the 4th day if you cant wait till the 5th just to be sure. That's my advice.

[Smoking Duck]

I have to agree with KYNola and 10.5.  When I do my bacon, I put it in the cure for 6 days and my CBs usually are in the 5.5-6 lb range.  They were certainly most correct when they said that patience is a virtue and this is true in all smokes.  Let the meat tell you when it's done versus when you think it's done.  After doing them for a while, you'll really get the feel for it and it will become second nature.  I would err on leaving it in for 3-4 days and then going with the smoke.  When you do take it out, cut a small piece off and fry it.  If it's still too salty, throw it back in the cool bath, this will help reduce the saltiness a little more.

I'm sure Habs will ring in on this.....he's the true master of it.  Everything I know, I learned from Habs.

SD

[Habanero Smoker]

It depends on the cut and what method I use to cure. If I'm using a dry cure rub, for cuts like loins I generally go by thickness (at the widest point) not by pounds. I will estimate about 2 days per inch, but check for firmness each day.

[JDNC]

This is not a very big backstrap, probably the largest end is approx 2.5-3 inches.  As to firmness, I checked this morn and it seems somewhat firmer and darker in color but when I turned the meat over it had some red color where it touched the bottom of the bag.  Is this normal or is this a sign it needs more time?

JD

[Habanero Smoker]

The outer color should be uniformly darker. Have you been turning the bag over and redistributing the cure? I do this daily, others sources state to do it half way through the cure.

Most of the pork loins I make Canadian Bacon out of are about 3 inches thick, and I cure those for about 6 days.