I have been known to over think things a bit and I’m afraid that is what I’m doing here. I have been thinking about trying my first BBB
. I have some concerns since I have never done this before
. I’m looking for some information from someone that has done this before. What I was planning on doing is use cure # 1 (Pink) and dry cure for 10 days in the refrigerator (my first concern) or should I wet cure? Which I have no ideal were to begin with wet curing. I was going to treat the Boston Butt as a pork belly and cut it into 2” thick pieces. Using Alblancher’s curing calculator, I was going to use his calculator for pork belly without rind to get my cure, salt and sugar amounts. I just have concerns about using Boston Butts and not a belly, but I also felt that meat is meat and as long as I was following the cure recommendations, it didn’t matter what meat I put it on, it’s still going to do its job, right? From there I was going smoke it slow and low, 10 – 12 hours at about 100 degrees or so. The smoking process doesn’t concern me nearly as much as the curing process, wet or dry? Any input would be appreciated….
Thanks ShoneyBoy.....
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