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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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!
will buy 5lb next
good stuff , l will keep buying this item
I have tried several different products to season and cure pork loin for Canadian bacon. This is by far the best. I added ground habanero pepper to the cure and got a bacon that is unworldly.
Used the Buckboard Bacon Cure on pork butt as per directions that were included. After cure was complete smoked butts with hickory and sliced to a thickness of thick sliced bacon. Bacon has excellent flavor and fries up nice in a skillet. Will be making a lot more. Thank you Hi Mountain for a really good product.
It was amazing. That’s all I can think of when I tried to make bacon from a pork butt. So easy and cost effective to make your own at home. It makes the BEST BLT sandwiche you’ve ever had. I highly recommend this product
Excellent product. Use it every Winter to make bacon for the year. Also use it to cure whitetail deer hams. both are a big hit with family and friends.
This 8 lb pork roast we seasoned up with Buckboard Bacon cure didn’t come out as bacon didn’t come out as ham it was BAM! The best of both bacon and ham. We did our last rinse for 2 hour and the saltiness was perfect then we smoked it for 13 hours. We will get two more 8 lb pork roasts worth of deliciousness out of this seasoning mix and will be ordering more soon.