Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Slice your Buckboard Bacon how thick or thin you like - try a thicker slice and enjoy a bacon steak.
Cures 25 lbs. of meat.
Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking.
Bulk cures 125 lbs. of meat.
14 Reviews Hide Reviews Show Reviews
I cured and smoked a venison roast. It was a hit at Friendsgiving!
I've looked everywhere for a deer ham cure and finally found it. I just completed curing 2 hams last week, smoked them on the smoker and they ARE DELICIOUS.! I may have to put a lock and chain on my freezer. Seriously you need to try this on venison, It's Great.
This is a fantastic product! It is very easy to use and consistently turns out tasty Bacon. Follow the instructions and you'll be eating tasty Bacon or Canadian Bacon soon. FYI. I make hundreds of pounds per year and this is what I use. Get some today!
Great stuff. Used it for years
the best i have ever used
Very easy to use. One envelope cures a good sized pork butt. I smoked mine with cherry and apple wood. Used my Weber Smokey Mtn to smoke the meat, lump charcoal, a little water in the pan, temp at 190-200 for about 4 hrs until internal temp of a little over 140. Refrigerated, sliced thin and vacuum packaged for the freezer. Its a treat for breakfast
Ive done a lot of trial and error in the past trying to perfect my bacon recipe and although its been ok, this is perfect, the ratio between salt and sugar is right on just straight up good bacon.
it is awsome
used in past and will use again. always good results.