| Term | Definition |
|---|---|
| Barrel Brush | A nylon bristle brush used to clean any jerky maker barrel.
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| Baste | To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
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| Basting Brush | A utensil used for spreading marinades, sauces and oils over meat during preparation or whilst on the BBQ
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| Bavette | (French) See flank steak
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| Beech Woodchips | Generally readily available, this hardwood provides a flavor similar to oak and several other hardwoods. The wood of the Beechnut produces a mild, somewhat delicate smoked flavor. Since it is a hardwood, it remains longer for smoking before it turns to ash.
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| Beef Bacon | Non-pork eating Countries - Bacon made from beef rather than pork, can be quite salty, particularly if crispy.
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| Beef Bung | 90- to 125-millimeter. Used for larger salamis and bologna.
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| Beef Casings | Cleaned and processed cow intestines. This includes beef rounds (small intestines), middles (large intestines), and bungs.
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| Beef Cheeks | The muscles on either side of the cheekbones These highly worked muscles are generally only suitable for braising
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| Beef Middles | 50- to 65-plus millimeter. Naturally straight and used for salami. It's used often in Louisiana to make andouille.
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| Beef Rounds | 38- to 46-plus millimeter circumference. Naturally curved and used for linked sausages and suitable for halal products. These are the casings used by many barbecue joints in Beaumont and Port Arthur, Texas, aka the "Land of Links".
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| Beerwurst, Beer Salami | A cooked sausage of German origin; beef and pork, chopped and blended; seasoning includes garlic; cooked at high temperatures; smoked. Packaged in slices or in bulk rolls for slicing. (See below, Cooked Salami).
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| Berliner-Style Sausage | Germany - Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices - Cooked, smoked sausage
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| Biltong | South Africa - Strips of dried meat, usually game, which have been cured, lightly spiced and air-dried until quite hard. Needs to be cut with a knife and chewed, but produces a huge flavour and beats a bag of sweets.
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| Birch Woodchips | A softer wood, Birch is best used when grilling or smoking cuts of pork and poultry, providing a flavor similar to some varieties of maple.
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