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.
Product Videos
Custom Field
Product Reviews
44 Reviews Hide Reviews Show Reviews
-
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!!!
-
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
-
Buckboard bacon
I Use it for curing wild hog chunks. Great flavor
-
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
-
Buckboard Bacon Cure
We love this bacon cure
-
buckboard bacon
Find this product easy to use and family and friends really enjoy the end results
-
Great cure
Keep it up
-
Buckboard Bacon Cure
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.
