BBB

nepas · Post by **nepas** » Mon Mar 19, 2012 20:29

Got the BBB sliced. Buck Board Bacon.

This is the Poli recipe.

Gotta taste so fry some up.

Taste is good.

two_MN_kids · Post by **two_MN_kids** » Mon Mar 19, 2012 21:16

Wow NePaSmoker,

That looks real good! I smoked up some a couple of months ago. The fat side of mine had a hard almost gristly feel to it. Ever experience anything like that yourself? The taste was great, but the edge was a bit chewy.

Jim

DLFL · Post by **DLFL** » Mon Mar 19, 2012 22:12

Jim,
Some butts have the skin on them. Never had a problem with it but could be what you are describing.

two_MN_kids · Post by **two_MN_kids** » Tue Mar 20, 2012 00:57

I don't think so, Dick. I get the double pack of pork shoulder from Costco. They are generally pretty well cleaned up. Even that nasty ol' gland is almost always removed, as well as the bone. Unfortunately, to get it out they cut from the skin side, and then I get two smaller pieces of bacon.

I'm wondering if the hard exterior was from being over cooked (dried fat).

Nepas, do you use the skin side for your BBB, or take a section from underneath?

Jim

ssorllih · Post by **ssorllih** » Tue Mar 20, 2012 02:03

I always take a slab from the skin side for bacon then remove the scalpula and the gland.(it is small and easy to find) Then I cut the rest into two pieces that I cure and roll. I have never seen a butt with the skin still on.
Now a picnic soulder is a different story. It always has some hide on it. The hide I cure in brine and then cook it for the stock and grind it for the collagen to add to sausage as binder.