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Thread: Canadian Bacon

  1. #1
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default Canadian Bacon

    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.
    Florida Bill

  2. #2
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Sure sounds good.
    Yep. Wash it well or it will be salty!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  3. #3
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    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?

    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!
    Rob - TX Sandman
    Plank Owner, TQJ

  4. #4
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    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.
    Florida Bill

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