Made buck board bacon today

[jackelope]

Man Oh man. Sweet 10 year old thread resurrection!

The bacon looks good too!

[trophyhunt]

I’m going to have to read this thread from the start, BBB is the BOMB! 

[trophyhunt]

Any pics of that sliced up? 

[Angry Perch]

Man Oh man. Sweet 10 year old thread resurrection!

The bacon looks good too!

So weird to open a thread and see a post from Iceman.

[wadu1]

Man Oh man. Sweet 10 year old thread resurrection!

The bacon looks good too!

So weird to open a thread and see a post from Iceman.

Yes that says a lot, cooked with him at a HW gathering many moons ago.

[Jason]

Love these old threads. I have been using the BBB cure for years now, I add in brown sugar to each bag of cure. I only use pork bellies now instead of the pork butts. Here’s mine from last weekend. 22 lbs.

[carpsniperg2]

Love these old threads. I have been using the BBB cure for years now, I add in brown sugar to each bag of cure. I only use pork bellies now instead of the pork butts. Here’s mine from last weekend. 22 lbs.

x2 myself as well.

When is breakfast jason

[HUNTINCOUPLE]

Man Oh man. Sweet 10 year old thread resurrection!

The bacon looks good too!

So weird to open a thread and see a post from Iceman.

Part of the reason I resurrected the thread and it really is good stuff!!!!!
And Iceman really helped me during some hard times of life with wifes kids and well fishing and hunting.

[HUNTINCOUPLE]

Any pics of that sliced up? 

Will post tomorrow.  We will be having all 4 ends sliced thick pan fried in cast-iron with hash browns n eggs.

[trophyhunt]

Any pics of that sliced up? 

Will post tomorrow.  We will be having all 4 ends sliced thick pan fried in cast-iron with hash browns n eggs.

[TommyH]

  I am about to make some myself. This will be my first attempt at bbb...  How much brown sugar do you add to each packet of bbb cure? How long did you rinse them?  A Buddie just did his bellies and they turned out good, some thought it was a bit salty. He rinsed for 20-30 minutes... 

[Jason]

I am about to make some myself. This will be my first attempt at bbb...  How much brown sugar do you add to each packet of bbb cure? How long did you rinse them?  A Buddie just did his bellies and they turned out good, some thought it was a bit salty. He rinsed for 20-30 minutes...

I measure the cure per the directions on the box. My slabs all seem to be in the 3.5-4 pound range. I'll add 1/2 cup brown sugar to each and they all go into separate 1 gallon freezer zip lock bags. I refrigerate for 8-9 days. I turn the bags over every 2 days. After 8-9 days of cure time I soak them on cold water for 1 hour. Rinse and pat dry. Set them on wire racks on the counter for 2 hours to air dry a bit.

If you don't soak and rinse then it will be salty. The longer you cure the saltier it tends to be.

[HUNTINCOUPLE]

 

[NRA4LIFE]

I plucked out my last chunk of BBB loin ham yesterday.  I too have been using this for years.  It is the only cure I use now for small hams and bacon.  I also put a bit of brown sugar and black pepper in the cure. 

[TommyH]

I am about to make some myself. This will be my first attempt at bbb...  How much brown sugar do you add to each packet of bbb cure? How long did you rinse them?  A Buddie just did his bellies and they turned out good, some thought it was a bit salty. He rinsed for 20-30 minutes...

I measure the cure per the directions on the box. My slabs all seem to be in the 3.5-4 pound range. I'll add 1/2 cup brown sugar to each and they all go into separate 1 gallon freezer zip lock bags. I refrigerate for 8-9 days. I turn the bags over every 2 days. After 8-9 days of cure time I soak them on cold water for 1 hour. Rinse and pat dry. Set them on wire racks on the counter for 2 hours to air dry a bit.

If you don't soak and rinse then it will be salty. The longer you cure the saltier it tends to be.

Thanks for the feedback.