More bbb help

Discussion in 'Smoking Bacon' started by smokingmymeat, Nov 27, 2011.

  1. I posted earlier about not adding quite enough hi-mtn season cure to my pork loin
    for Canadian Bacon. Curing since Nov. 5th. Thank you for all the advice. After I smoke it should I put it back
    in the fridge for a few days before slicing it.
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    That sounds like an awfully long cure time. Hopefully, our resident cure experts will post here soon with their thoughts. You want to make sure that loin will be safe to consume, so wait for curing specialists to weigh in before eating.

    To directly answer your question: I usually chill my BBB overnight before slicing to make it easier.
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    More than enough time!  Smoke away if you haven't already!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Don't forget the camera!
     
  5. I updated with pics on my "bbb help" that you commented on AL, thanks
    for you're help. This was a bit of a redundant question since I couldn't get
    to it for a couple of days to slice it any way.


    Happy smoking,
    Big AL
     
  6. Oh yes, almost forgot, thx POP. Going to see if I can hunt up a pork belly
    and use your brine to make some proper Bacon.
     

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