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.
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Very pleased!
I have tried this on pork belly, shoulder, loin and bone in loin roast. I followed the directions perfectly and all have turned out great. Only issue I have had is everything seams a little on the salty side. My last batch I tried changing out the water half way through the soaking step with a good rinsing between and still a bit salty but still very good. Any other tips would be greatly appreciated. Next up is a couple more bone in loin roasts.
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Love it!
Works great
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Cure
Easy to use
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Best Cure Ever!
My dad got me started with Hi Mountain Seasonings as he used it to cure his own meats. I just did 10 pounds of bacon with this cure (in addition to a few other delicious ingredients) to rub into my pork belly and it came out spectacular after cold smoking.
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Buckboard bacon cure
This was our first try smoking pork belly bacon and was very pleased with the easy to follow directions included as well as the wonderful flavor this cure provided. No more store bought bacon for us now!! Highly recommend this product and looking forward to using more of Hi Mountain products!!!
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Canadian Bacon
10 day Cure & 8# Pork Loin
The Best Canadian Bacon from the Traeger -
Buckboard bacon cure
My family loves it,they won’t try anything else
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Buckboard bacon
I Use it for curing wild hog chunks. Great flavor
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Buck board bacon and bacon cure
I have been using the spices for a while now I just did 80 pounds of pork butts, friends and family are so impressed. Want to know how I did it and where I got the seasoning what a good healthy enjoyable was for a snack or meal. I think I enjoy the BBB over the bacon but both are excellent!! Thank You
