Hi Mountain Buckboard Bacon Cure – Cures 25 lb

Hi Mountain Buckboard Bacon Cure lets you make homemade bacon from cuts beyond traditional pork belly. Use a Boston butt pork roast to make rich, meaty buckboard bacon, or use pork loin to create Canadian-style bacon. It's an excellent option for home meat processors who want to cure, smoke and slice their own bacon.

One package cures up to 25 lb of meat and includes the cure and instructions needed to get started. Made with salt, brown sugar, sugar, maple sugar and sodium nitrite, Buckboard Bacon Cure provides a sweet-and-savoury curing foundation that works beautifully with smoked pork. Slice the finished bacon thin for traditional serving or cut it thick and enjoy it as a hearty bacon steak.

Why You'll Love It

• Makes homemade buckboard bacon
• Use with Boston butt pork roast
• Use pork loin for Canadian-style bacon
• Cures up to 25 lb of meat
• Made with brown sugar and maple sugar
• Sweet and savoury curing profile
• Includes cure and instructions
• Excellent for home meat processing
• Perfect for smoked homemade bacon
• Slice finished bacon as thick or thin as you like
• Try thick slices as bacon steaks

Features

• Brand: Hi Mountain Seasonings
• Product: Buckboard Bacon Cure
• Product Type: Bacon Cure
• Primary Use: Homemade Buckboard & Canadian-Style Bacon
• Recommended Cuts: Boston Butt Pork Roast & Pork Loin
• Meat Capacity: Cures Up to 25 lb
• Contains Brown Sugar: Yes
• Contains Maple Sugar: Yes
• Sodium Nitrite: 0.7%
• Manufacturer Item Number: 025

Make Buckboard Bacon from Boston Butt

Traditional bacon is usually made from pork belly, but buckboard bacon uses pork shoulder to create a meatier style of homemade bacon.

Hi Mountain specifically recommends Boston butt pork roast for its Buckboard Bacon Cure. After trimming and preparing the meat, apply the cure according to the supplied Hi Mountain instructions and allow it to cure for the required period.

Once properly cured and smoked, the finished buckboard bacon can be sliced to your preferred thickness and cooked as needed.

Make Canadian-Style Bacon from Pork Loin

Buckboard Bacon Cure can also be used with pork loin to make Canadian-style bacon.

The leaner loin produces a different finished product than shoulder-based buckboard bacon, making this cure useful for customers who want to experiment with multiple styles of homemade bacon.

Follow Hi Mountain's directions for the specific cut and thickness of meat you're curing.

Original Bacon Cure vs. Buckboard Bacon Cure

Choosing between Hi Mountain's bacon cures starts with deciding which cut of pork you want to use.

Original Bacon Cure is designed for traditional bacon made from pork belly.

Buckboard Bacon Cure is designed around Boston butt pork roast for buckboard bacon and can also be used with pork loin for Canadian-style bacon.

If you're starting with a Boston butt or pork loin rather than pork belly, Buckboard Bacon Cure is the appropriate choice.

Cures Up to 25 lb of Meat

One package of Hi Mountain Buckboard Bacon Cure is designed to cure up to 25 lb of meat.

Hi Mountain's instructions specify the amount of cure required based on meat weight. Because this product contains sodium nitrite, accurate measurement is important and the cure should always be applied according to the manufacturer's directions.

Sweet Brown Sugar & Maple Curing Blend

The cure combines salt, brown sugar, sugar and maple sugar with sodium nitrite.

The sugars contribute sweetness that pairs naturally with pork and smoke, creating a classic sweet-and-savoury foundation for homemade buckboard or Canadian-style bacon.

Slice It Your Way

One of the advantages of making bacon yourself is deciding exactly how you want it sliced.

Cut the finished buckboard bacon thin for quick cooking and traditional breakfast portions, or follow Hi Mountain's suggestion and cut thicker slices for a substantial bacon steak.

A home meat slicer makes it especially easy to produce consistent slices at your preferred thickness.

Add Your Favourite Smoke

Once the meat has been properly cured and prepared according to Hi Mountain's instructions, smoking adds another layer of flavour.

Apple provides a mild and slightly fruity smoke, maple complements the sweetness of the curing blend, while hickory provides a stronger traditional bacon smoke profile.

Your choice of smoking wood lets you customize each batch to your preferred flavour.

Perfect For

• Buckboard Bacon
• Boston Butt Pork Roast
• Pork Shoulder
• Canadian-Style Bacon
• Pork Loin
• Homemade Bacon
• Smoked Bacon
• Bacon Steaks
• Home Meat Processing
• BBQ Enthusiasts
• Smoker Owners
• Pellet Smokers
• Electric Smokers
• Offset Smokers
• Charcoal Smokers

Ingredients

Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with Not More Than 2% Glycerine Added to Prevent Caking.

Always follow Hi Mountain's curing instructions exactly and refer to the physical product packaging for the most current ingredient, allergen, preparation and food-safety information.

Specifications

• Brand: Hi Mountain Seasonings
• Product: Buckboard Bacon Cure
• Product Type: Meat Curing Mix
• Recommended Cuts: Boston Butt Pork Roast & Pork Loin
• Finished Products: Buckboard Bacon & Canadian-Style Bacon
• Capacity: Cures Up to 25 lb of Meat
• Manufacturer Item Number: 025
• Sodium Nitrite: 0.7%
• Includes: Cure & Instructions

Why Buy This?

Hi Mountain Buckboard Bacon Cure is an excellent choice for home meat processors who want to make bacon from Boston butt or pork loin instead of traditional pork belly.

Using Boston butt produces meaty buckboard bacon, while pork loin provides the opportunity to make Canadian-style bacon with the same curing product.

One package cures up to 25 lb of meat, and the brown sugar and maple sugar curing blend provides a sweet-and-savoury foundation that pairs naturally with smoked pork.

For a complete home meat-processing setup, Buckboard Bacon Cure is a natural companion to a smoker, meat slicer and vacuum sealer.

Frequently Asked Questions

What is Hi Mountain Buckboard Bacon Cure used for?

Hi Mountain Buckboard Bacon Cure is designed for making homemade buckboard bacon from Boston butt pork roast and Canadian-style bacon from pork loin.

How much meat does one package cure?

One package of Hi Mountain Buckboard Bacon Cure is designed to cure up to 25 lb of meat.

What cut of pork should I use for buckboard bacon?

Hi Mountain recommends Boston butt pork roast for making buckboard bacon with this cure.

Can I use pork loin with Buckboard Bacon Cure?

Yes. Hi Mountain specifically recommends pork loin when using Buckboard Bacon Cure to make Canadian-style bacon.

What is the difference between Buckboard Bacon Cure and Original Bacon Cure?

Hi Mountain Original Bacon Cure is intended for traditional bacon made from pork belly. Buckboard Bacon Cure is designed around Boston butt pork roast and can also be used with pork loin for Canadian-style bacon.

Does Buckboard Bacon Cure contain sodium nitrite?

Yes. The ingredient list specifies sodium nitrite at 0.7%. Always measure and apply the cure according to Hi Mountain's directions.

Does Hi Mountain Buckboard Bacon Cure contain maple sugar?

Yes. The curing blend contains maple sugar along with brown sugar, sugar and salt.

Can I make thick-cut bacon with Buckboard Bacon Cure?

Yes. You can slice the finished bacon to your preferred thickness. Hi Mountain specifically suggests trying a thicker slice and serving it as a bacon steak.

Can I smoke the meat after curing?

Yes. Hi Mountain's Buckboard Bacon Cure instructions include smoking as part of the preparation process. Follow the supplied directions for curing, rinsing, drying, smoking and cooking temperatures.

Do I need to follow Hi Mountain's curing instructions exactly?

Yes. Because Buckboard Bacon Cure contains sodium nitrite, follow the manufacturer's quantities, curing times, temperatures and food-safety directions rather than estimating how much cure to use.

Make Your Own Buckboard & Canadian-Style Bacon

Hi Mountain Buckboard Bacon Cure gives home meat processors an easy way to transform Boston butt pork roast into meaty buckboard bacon or pork loin into Canadian-style bacon. With a sweet brown sugar and maple curing blend and enough cure for up to 25 lb of meat, it's a versatile addition to any home meat-processing setup.