Product Description
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.
Ingredients:
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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Great
like this
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Backboard bacon cure
First time, easy to use, good stuff. Will order more
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Buck board bacon cute
Use it for bacon and Canadian bacon
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Buckboard Bacon Cure
I cured and smoked a venison roast. It was a hit at Friendsgiving!
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BuckBoard Bacon Cure
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.
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BuckBoard Bacon Cure
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!
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BUCKBOARD BACON CURE
Great stuff. Used it for years
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buckboard bacon cure
the best i have ever used
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Great product
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
