Pellet Smoked BBB

[nepas]

BBB is short for Buck Board Bacon.

BBB has been in the cured brine for 2.5 weeks. Took out and rinsed off good.

Now a soak in cold water for 2 hours. This helps reduce the surface salt some.

2 hours later

Patted dry some and sitting on the rack to dry the surface.


Later

Tied and ready for hanging.

Got my smoker pre heated and my cold smoke AMZNPS loaded with a combo of maple, hickory.

BBL

 

[MossyMO]

Oh ya... this is gonna be good!

 

[TentHunter]

Watching....

 

[sparky]

looks like some yummy going on there.

 

[ACW3]

Here's one more you need to save for SEGASO! You keep teasing us with all these new things you cure. Lookin' really good.

Art

 

[nepas]

The molasses in the brine really gave it a dark color.

Took the IT to 145 and its cooling now. Will hang in the fridge a couple days.

 

[CarterQ]

Can't wait to see the final results, looking good so far!

 

[Chili Head]

Wow! That's gona be good!

 

[nepas]

Decided to slice today and vac seal.

Ready to untie.

Ready to slice.

Here is the sliced BBB

Now if my wife dont look in the garage freezer then these will go to the FL BBQ with me next month.

 

[sparky]

wow, turned out fantastic rick. really good job slicing. nice job. can you make the little slim jim sticks for june. i love those.

 

[Salmonsmoker]

Thanks for showing your cold smoke method, Rick. I've only done hot smoked BBB. I really want to try this.

 

[Rip]

Nice Rick! Very nice, that BBB looks awesome!