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Florida Bill
03-10-2008, 09:36 AM
Took an 8.5 lb. loin out of the cure yesterday. Smoked it to 140 internal, sliced, vacum sealed and put (most of it) into the freezer. I used the Buckboard Bacon cure per the direction for a boston butt. The loin turned out great and breakfast was special this morning. If you all like Canadian bacon, you owe it to yourselves to try the Buckboard process. Just follow their directions ..... especially the part about washing ALL the cure off after the curing time.

peculiarmike
03-10-2008, 09:40 AM
Sure sounds good.
Yep. Wash it well or it will be salty!

TX Sandman
03-10-2008, 09:47 AM
:( Sure wish Cabela's or Bass Pro sold the BBcure. The places I found it wanted a bit much for shipping. Where did you get the cure?

:1987_food: Now, where's our share? Gotta make sure you turned out a quality product, after all. Sounds like a great project, and a great addition for breakfast!

Florida Bill
03-10-2008, 01:46 PM
Rob,
I ordered mine on line (WWW.HIMTNJERKY.com). You can buy it by the single box or in six packs. They also sell other products like sausage kits, jerky cure, brine mixes and dip mixes. I usually make my own but I can't beat their Buckboard Bacon cure. Good Luck! And by the way, in each box of cure, they give great instructions (with very clear pictures) on deboning a boston butt and curing for Buckboard Bacon.