I'm almost out of BBB, and after reading all the BBB posts, figured I better stock up. Headed to SAM'S Club this morning to get some pork butts.Started with 29# of pork butts and after trimming and deboning, ended up with 23# of meat to cure for BBB. There was about 3 1/2 # of pork fat and trim, that I'll save for sausage, and 2 1/2 # of bones and crap that I did not want to save
I made (4) different batches, so we can have a variety of BBB to choose from. The recipe for the 1st batch is my "Go To" recipe. It has a good flavor, and just a little kick from the cayenne pepper.
Though I'm not a big fan of Maple Flavored bacon, If I want maple flavor on my bacon, I'll dunk my bacon in maple syrup! he 2nd batch is the same cure and maple sugar I sent to Scar. He likes it, so I figured I would give it a try.
The 3rd batch is made with some Morton's TQ I had left over from a previous BBB smoke. It very basic, but I wanted to compare the saltiness of TQ against other cures.
The 4th batch is basically the same a the 1st batch, but no cayenne pepper was added. Trying to see if the elimination cayenne pepper makes a difference.
All cures were applied as a dry cure, and placed in zip lock bags. Even though they will eventually sweat, I add 2 oz. of water to each bag, to start the process. Into the fridge for 10 days and they'll get a couple turns a day. I'll smoke with Apple pellets in one of my new gadgets.
1st BBB
12# Pork Butt trimmed and deboned
4 oz. Country Brown cure
1 Cup Brown Sugar
2 tsp AllSpice
2 tbsp CBP
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cayenne Pepper
2 tbsp Kosher Salt
2nd BBB
4.8 # Pork Shoulder
1.6 oz. Maple Cure
4 oz. Maple Sugar
1/2 cup Brown Sugar
2 tsp AllSpice
1 tsp CBP
2 tsp Kosher Salt
3rd BBB
3# Pork Shoulder
Morton's TQ
1/2 cup Brown Sugar
1 tsp AllSpice
2 tsp CBP
1 tsp Garlic Powder
1 tsp Onion Powder
No Add'l Salt
4th BBB
3.2# Pork Shoulder
1.024 oz. Country Brown Cure
1/2 cup Brown Sugar
1 tsp AllSpice
2 tsp CBP
1 tsp Garlic Powder
1 tsp Onion Powder
No Add'l Salt
29# of Pork Butts from SAM'S Club
Trimmed and Deboned
Dry Cure Applied, Bagged Up and Ready for a 10 Day Nap in the Fridge
Thanks for Looking!
Todd
I made (4) different batches, so we can have a variety of BBB to choose from. The recipe for the 1st batch is my "Go To" recipe. It has a good flavor, and just a little kick from the cayenne pepper.
Though I'm not a big fan of Maple Flavored bacon, If I want maple flavor on my bacon, I'll dunk my bacon in maple syrup! he 2nd batch is the same cure and maple sugar I sent to Scar. He likes it, so I figured I would give it a try.
The 3rd batch is made with some Morton's TQ I had left over from a previous BBB smoke. It very basic, but I wanted to compare the saltiness of TQ against other cures.
The 4th batch is basically the same a the 1st batch, but no cayenne pepper was added. Trying to see if the elimination cayenne pepper makes a difference.
All cures were applied as a dry cure, and placed in zip lock bags. Even though they will eventually sweat, I add 2 oz. of water to each bag, to start the process. Into the fridge for 10 days and they'll get a couple turns a day. I'll smoke with Apple pellets in one of my new gadgets.
1st BBB
12# Pork Butt trimmed and deboned
4 oz. Country Brown cure
1 Cup Brown Sugar
2 tsp AllSpice
2 tbsp CBP
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cayenne Pepper
2 tbsp Kosher Salt
2nd BBB
4.8 # Pork Shoulder
1.6 oz. Maple Cure
4 oz. Maple Sugar
1/2 cup Brown Sugar
2 tsp AllSpice
1 tsp CBP
2 tsp Kosher Salt
3rd BBB
3# Pork Shoulder
Morton's TQ
1/2 cup Brown Sugar
1 tsp AllSpice
2 tsp CBP
1 tsp Garlic Powder
1 tsp Onion Powder
No Add'l Salt
4th BBB
3.2# Pork Shoulder
1.024 oz. Country Brown Cure
1/2 cup Brown Sugar
1 tsp AllSpice
2 tsp CBP
1 tsp Garlic Powder
1 tsp Onion Powder
No Add'l Salt
29# of Pork Butts from SAM'S Club
Trimmed and Deboned
Dry Cure Applied, Bagged Up and Ready for a 10 Day Nap in the Fridge
Thanks for Looking!
Todd
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