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.
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I cured pork belly and also Boston butts. It made tremendous regular bacon and buckboard bacon. I thought I’d try something different so I cured out some beef brisket and made beef bacon and that turned out super well. Great product.
Easy to use and tasty! Used it on wild pig back strap’s!
I use this on pork bellies and pork roasts and love it
Very tastey cure and seasoning
With the cost/shortage of bacon this made perfect sense. It is amazing I've made over 75# of both buckboard and belly bacon. Follow the directions and adjust your curing times for the thickness of your meat. Belly bacon 1" thick takes 5 days and buckboard 2" thick takes 10 days. I prefer to soak it before curing for 2hrs. I drain and refill with fresh water after 1hr. Its easy and amazing to do. Definitely a lazy project . Cut the meat weigh it measure out your cure for each cut. Then wait.
better than others i have tried from processors
This is an outstanding product that I use year after year. Follow the directions and you'll be amazed. I give mine an additional 20 minute soak for best results.
Not only does this make awesome bacon, it works great to make a ham out of a wild game roast! Easy cure to use to make great bacon and hams!