1st time BBB with TQ

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tropics

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 25, 2014
14,735
6,480
Attleboro,Ma
Lets start off with Big Thank You to , Bearcarver, gary s,WaterinHoleBrew for their inspiration
icon14.gif


Not much knife action.

[

Boned and parted

[GALLERY=""][/GALLERY]

Smaller piece weighed 1 pound 11-1/2 oz. I used 7/8 oz. TQ with 3 T spoon brown sugar

Larger piece 2 pound 151/4 oz I used 1 1/2 oz. TQ less a pinch and 5 T spoon Brown sugar

[GALLERY=""][/GALLERY]

Bags are dated and the wait begins

Thanks for looking and everyone who has done this Thank You also.

Bearcarvers http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

Gary S http://www.smokingmeatforums.com/t/184531/garys-smokes-and-information-all-in-one-place

WHB http://www.smokingmeatforums.com/t/183782/my-first-attempt-at-buckboard-bacon
 
Last edited:
You will love it. Bearcarver's directions are outstanding.

Richard
I've been hearing that and Bearcarver has a lot of great post,with step by step.Remembered I didn't take a shot after I bagged so here they be.

[GALLERY=""][/GALLERY]
 
Last edited:
Great Start Richie!!

Not too sure this stuff is legal in Jersey----Might be too Tasty!!

Be Back:

popcorn.gif


Bear
 
That's lookin awesome Richie, your gonna really like BBB ! It's already a fam fav here, just picked up more roasts last nite to get more going !

Yours looks great so far ! Thumbs Up
 
BBB was changed to Tasino ( Philippine style Bacon) for the party we had during the week and on Sat.

Difference in recipe I added more brown sugar, some Tanduay Rum, and some red food color.

Slice a bout 1/4" thick after rinsing


[GALLERY=""][/GALLERY]

Fried for after noon snack

[GALLERY=""][/GALLERY]

Now I have reason to do another BBB

Thanks again guys for the help with your post.
 
Last edited:
  • Like
Reactions: gary s
That looks good too!!!
drool.gif


Looks like Pork Cured with extra Brown sugar, not smoked, and cut in slices with the grain.  'Bout right Richie??

Bear
 
 
That looks good too!!!
drool.gif


Looks like Pork Cured with extra Brown sugar, not smoked, and cut in slices with the grain.  'Bout right Richie??

Bear
Bear yes that is it no smoke but tasty I thought it was a little salty, I have the other half so I will soak that before cooking.
 
 
Bear yes that is it no smoke but tasty I thought it was a little salty, I have the other half so I will soak that before cooking.
Yup---If it's a little salty, soak it awhile before cooking or smoking. Mine never is, but I often soak it for a short time before testing it.

Bear
 
Nice job,   I love it, you get hooked pretty quick ,     Nice twist on the Tasino     
points1.png


Gary
 
 
Nice job,   I love it, you get hooked pretty quick ,     Nice twist on the Tasino     
points1.png


Gary
Gary Thanks for the point appreciate the help with your post,will be making the regular BBB Soon.
 
 
Yup---If it's a little salty, soak it awhile before cooking or smoking. Mine never is, but I often soak it for a short time before testing it.

Bear
Bear Thanks I will soak it instead of just rinsing.
 
The very first thing I cured, I only rinsed it . Wife and I agreed it was a little salty. So the next batch I rinsed it and soaked it and it was perfect. Cured meat is going to somewhat salty. Everyone's  Taste varies, my wife likes a little more salt than I do. 

I experimented on the first batch I wasn't sure if I could do anything since it had already been smoked. Took a few slices and soaked them anyway, this pulled the salt out even after smoking So if your batch IS to salty you can still fix it.

Note:  You can Rinse, Soak or both to reduce the Salt  BUT DO NOT REDUCE THE AMOUNT OF TQ 

Let it do its job and cure for the required time then your good.

Gary
 
Last edited:
 
The very first thing I cured, I only rinsed it . Wife and I agreed it was a little salty. So the next batch I rinsed it and soaked it and it was perfect. Cured meat is going to somewhat salty. Everyone's  Taste varies, my wife likes a little more salt than I do. 

I experimented on the first batch I wasn't sure if I could do anything since it had already been smoked. Took a few slices and soaked them anyway, this pulled the salt out even after smoking So if your batch IS to salty you can still fix it

Gary
Gary Thanks this Bacon is not getting smoked,we just slice it and fry.I woll be checking the BBB threads hopefully in a few days. 
 
That short time I soak mine takes care of it, because it's really only surface salt that we're tasting. If it was really drawn into the meat, it would take longer than a half hour or an hour to get rid of it.

When we only rinse it, the surface still feels slippery. That slipperiness is salt on the surface. If you soak it for an hour, or even a half hour, and then rinse it again, that slipperiness is no longer there----Neither is the salty flavor.

I just checked my Cured meats in my Step by Step Index, and I have soaked them all between 20 minutes & one hour before I did the salt-fry-tests, and I never had the salty flavor.

Bear
 
Yep, when I conferred with Bear on the salt, and he told me to soak it. It's perfect,  about 30 - 40 min. is what I did.

Gary
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky