All the stories about BBB made me hungry. I bought some shoulder roasts for BBB and a loin for Canadian bacon. Cured all the meat with Hi-Mountian for 12 days. After the 12th day I soaked the meat for 2 hours, changing the water twice. I peppered half the BBB and half the Canadian Bacon. Put the meat in my Bradley and smoked it for about 5 hours with a mix of cherry and apple. Sliced all the meat with my pocket knife and vaccum sealed. Fried up some of the BBB and was very impressed, tasted like a good lean bacon. The Canadian bacon is going to be great on pizza and sandwiches. I will definitely be making more in the future. I will pepper all the meat on the next batch.
