Buckboard bacon
 

I put a butt in cooler yesterday. Forgot photo, maybe later.
This was done because of former post by seakdiver? Whom I've not seen here in awhile. I'm thinking that seasoning is over priced.
Anyone know where the other thread is?
Salt has been a meat cure since Shep was a pup, in later years nitrie, or nitrate was added. I think that's all in the bag for around 15 bucks, plus a little sugar!!!!!!! :bolt:

Hey - Im not a former poster - just a choosy one. :)

I just made another batch of regular bacon & buckboard bacon for Christmas. You can get away with just using raw sugar and curing salt like Morton's Sugar Cure or Tender Quick. If you are going to smoke the meat you really need to make sure the salt has the sodium nitrate in it to avoid botulism. ick.
The nice thing about the buckboard kit from Hi-Mountain is that its foolproof, and you really do get enough to do a lot of bacon.

Fixed that fer ya. ;)

ok ok

that's probably more accurate.

Good to see ya again. I used Morton's Smoke Sugar Cure on a pork loin last year. Not enough fat. About 8 more days an we'll see how the butts comes out. I'm thinking about spraying with a mixture of water and liquid somke, let dry, and then place in smoker.

BTW The key words, were fomer post by misspelled, Seakdiver. Forgot the S.

I'm not happy with the buckboard seasoning! But I think was my fault. Butt was a bit too large. No not mine. The pork butt damn. Photos and a taste report later.