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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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.
Tried them all buckboard bacon cure is the best out there it’s all we use quality and great costumer service
great made cottage bacon
I have tried many products making bacon every year. This product is perfect provided you carefully measure out quantity. Too much to salty. Not enough and pork belly does not cure properly. Follow directions exactly for perfect bacon every batch.
I have been using this cure for Buckboard Bacon for 3 years and see no reason to switch.
Have found this to be one of the best and easiest to use just follow the directions and it comes out perfect every time for me and my friends I do about 30 pounds of pork bellies a month we all enjoy it also makes great Canadian bacon