First BBB, with a little Q-view

Discussion in 'Smoking Bacon' started by tgil, Mar 30, 2012.

  1. tgil

    tgil Fire Starter

     I had a couple of butts left over from making sausage with the venison I took this past season.  I've been reading about this BBB on here for a long time and finally decided to give it a shot.

      After de-boning, I was left with a 9lb and 10lb slab of meat.

      I used Pop's brine recipe and let it soak.  I didn't touch it once in the brine, no daily turning or any of that hassle, just weighted it down with bags of water as I learned from his posts.

    [​IMG]

    Minus the bag:

    [​IMG]

     I got both hung in the smoker and went about my business.

    [​IMG][​IMG]

      I used the AMNPS for smoke and set my temp about 220.

    It took much longer than I had expected but was beautiful when I took my first peek!

    [​IMG][​IMG]

    I cooled then down just like I do sausage.  This was the only step I wasn't sure about.  Once cooled, I had to slice into it!
     
  2. tgil

    tgil Fire Starter

    [​IMG]

      I tried out a new slicer:

    [​IMG]

      I wasn't impressed with the slicer and the BBB tastes more like ham but it's AWESOME tasting ham!
     
  3. looks good [​IMG]   what slicer did you get??????
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I just finished my first BBB too. I agree its more like really good ham slices? Good start though.
     
  5. tgil

    tgil Fire Starter


       it's an Acme brand.  I tried to find a link for it, but couldn't.  I can't say the thing is junk, as I've never used any other, but I literally had to completely disassemble it to clean it all up.  There were shavings of meat all inside.  I shoulda bought the LEM for about $20 more, but I'm not sure I need one anyway?
     

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