20 lbs of BBB in the fridge!

gersus · Jun 9, 2011

Since my first round of BBB went well, my family was demanding more. I hope my first round wasn't a fluke cuz I have 20 lbs sitting in the fridge!

I was able to find 3 fresh cut 6-7 lb butts at a local grocer. Bigger than I usually see. Deboning went ok, they cut one of the butts a little differently and it made it butterfly a whole lot prettier :).

I mixed the cure and seasonings and gave them a good rub down and bagging them. I almost forgot the sugar!!! I vacuum sealed them this time since I was out of gallon Ziplocs and I just bought a new toy - a V3845 Foodsaver :) I love that thing! I sealed them on "moist" mode. I hope this doesn't make a difference in the curing process/time. ???

The meat has been in the fridge since Saturday. My wife made fun of me last night for "massaging my meat", lol...

Saturday is the day! I hope it turns out as good as my first batch!

Sorry no pics yet.... guess I could've included some pics of the butterflied meat but it was getting late and I was getting tired of washing my hands every time I turned around! lol

Have a good one, ya'll. If you haven't tried BBB, I strongly encourage it. Warning though - if you do you'll soon end up at the store buying copious amounts of pork butt!

roller · Jun 9, 2011

adiochiro3 · Jun 9, 2011

My first batch of BBB is sitting in the fridge too! Glad your first round turned out so well! I'm sure you'll do fine this time too. I vacuum packed the same way on another member's suggestion -- so you should be perfect and good to go! How long are you going to cure before smoking? I'm planning 10 days ....

I can hardly stand it!!!!!!!!!!!

gersus · Jun 9, 2011

Awesome!

I let it cure for 7 days last time so that's what I'm going to do this time as well. It was cured throughout nicely and saltiness was right on.

SmokinAl · Jun 9, 2011

realtorterry · Jun 9, 2011

I don't know if I can wait for Saturday myself!!

gersus · Jun 10, 2011

12 hrs from now.... there will be TBS in the air! Unless.... the power goes out.... again!

slimtony1974 · Jun 10, 2011

Just Kidding, no I'm not PICS, PICS, PICS!!!!! LOL

meateater · Jun 10, 2011

gersus said:
12 hrs from now.... there will be TBS in the air! Unless.... the power goes out.... again!

Your killing us ya know!

gersus · Jun 11, 2011

Ok, here we go!

Got up, scrounged up as many BIG bowls as I could find to soak the meat. Got the MES ready. Layed the meat out on the grates after an hour of soaking.

.... and those nearly 7 lb butts make a pretty good size slab! Sooo, I chickened out and am doing 2 rounds.

I put three in Ziplocs and back in the fridge. Maybe this afternoon, maybe tomorrow I'll get them in the smoker.

and we're smokin!

gersus · Jun 11, 2011

It's smellin' good!

terry colwell · Jun 11, 2011

whatsBBB? is it butterflyed boston butts??

if so,, why butter fly them? what do you gain doing it this way?

Bearcarver · Jun 11, 2011

OK---I'm ready!

You can always take pictures of your salt-fry test, for us to look at while we eat our popcorn!!!

Thanks gersus,

Bear

PS: Is that bottom grill in there for any reason, other than somebody likes to wash them?----LOL

gersus · Jun 11, 2011

Bearcarver said:
PS: Is that bottom grill in there for any reason, other than somebody likes to wash them?----LOL

Ummm... yep, I guess. lol!

Terry,

BBB is Buckboard bacon. It is butterflied pork butt cured to make bacon. Its awesome!

gersus · Jun 11, 2011

The color isn't quite right. It is quite a bit different than the first time I did this. Last time it was much darker, a golden brown more or less. This time its pinkish. My wife pulled it at 140 IT cuz I was up down watching a fiddle competition. :) I'm pretty sure I pulled it at 140 last time, but it sure seems like its not as done as before. I'm using the same temp. gauge.

Different from my first try or not, the taste is the same - GOOD!

Batch #2 is in the smoker! :)

There's gonna be a whole lot of slicing to be done soon....

Bearcarver · Jun 11, 2011

Color looks pretty good to me!!!!

If I may make a suggestion (If I'm not too late):

Since the USDA lower the safe "cook-to" from 160˚ down to 145˚, and since you are already pulling at 140˚, why not do what I will do on my next BBB----pull it when all pieces have gotten to 145˚. That way, you will only have to warm to eat, or even eat cold, instead of having to fry it to 145˚ before you eat it (basically cooking it twice).

I was going to take my next batch of BBB to 160˚ for those same reasons, but the USDA did me a favor---Now I can take it to 145˚ next time.

If I'm not too late, and you do take the rest to 145˚, be sure to keep the 145˚ separate from the ones taken to a lower temp.

Bear

gersus · Jun 11, 2011

Thanks for the tip, Bear! I'll take the second batch to 145. I will definitely have to keep the two separate though. Batch #2 is at 125 right now...

gersus · Jun 11, 2011

I've been slicin' up the first batch while the second batch is finishing.

Sorry for the huge pics...

Some more of round #1 sliced up.

Took batch #2 up to 148 (just to be safe). Quite a bit of color difference from the first batch. It is harder to slice. After they're done cooling a bit I'll bag them and put them in the fridge until ready to slice.

I should be stocked up for awhile! Well... as long as we don't give too much of it away....lol

Bearcarver · Jun 12, 2011

Looking Good !!!

Don't forget some pics of the 148˚ ones!!

BTW: DON"T EVER apologize for your pics being to big!! Are you nuts ???

I got a 27" HD screen, and I don't care if the pics are hanging out the sides!!!

Bear

fpnmf · Jun 12, 2011

Looks great!!

Congats on the fine looking food!!

Craig

20 lbs of BBB in the fridge!

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