Buckboard Bacon

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bobdog46

Meat Mopper
Original poster
Sep 11, 2010
273
16
Ponchatoula Louisiana
I had a Pork shoulder that I deboned and cut into 3 small roasts.  Cured for 10 days then rinsed them well. Covered with a good amount of black pepper then into the smoker till the IT got to 155.   Came out great !!!
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After reading about BBB and the great successes ya'll have had I've just jumped in to try my hand at BBB.  Using Pops wet brine on a butt which I deboned, butterflied and have set in the refrigerator. 
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Now the 10 day wait.  I'll post some pictures as I prepare it for the cold smoke using the AMZN with some cherry dust. Thanks for all of the informative posts, I feel very confident it will be great! 
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So it's a little hard to see, did you use POP wet cure?  looks like you hot smoked them?  How did the pepper come through? How about the pellicle, is it even necessary? Actually going to do my first this evening. I want to make it slightly peppery ( so the family can eat it too ) wondering if I should put pepper in the cure, after the cure or both?
 
So it's a little hard to see, did you use POP wet cure?  looks like you hot smoked them?  How did the pepper come through? How about the pellicle, is it even necessary? Actually going to do my first this evening. I want to make it slightly peppery ( so the family can eat it too ) wondering if I should put pepper in the cure, after the cure or both?


Sorry it took so long to answer !!  Been away for a while.  The pepper adds just the right amount of spiciness to the finished product. This was dry cured - rinsed - peppered - smoked.  I do not put pepper during the curing process.
 
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