{"product_id":"hi-mountain-buckboard-bacon-cure","title":"Hi Mountain Buckboard Bacon Cure – Cures 25 lb","description":"\u003ch2\u003eHi Mountain Buckboard Bacon Cure – Cures 25 lb\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eHi Mountain Buckboard Bacon Cure\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eOne package cures up to \u003cstrong\u003e25 lb of meat\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy You'll Love It\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eMakes homemade buckboard bacon\u003c\/li\u003e\n\u003cli\u003eUse with Boston butt pork roast\u003c\/li\u003e\n\u003cli\u003eUse pork loin for Canadian-style bacon\u003c\/li\u003e\n\u003cli\u003eCures up to 25 lb of meat\u003c\/li\u003e\n\u003cli\u003eMade with brown sugar and maple sugar\u003c\/li\u003e\n\u003cli\u003eSweet and savoury curing profile\u003c\/li\u003e\n\u003cli\u003eIncludes cure and instructions\u003c\/li\u003e\n\u003cli\u003eExcellent for home meat processing\u003c\/li\u003e\n\u003cli\u003ePerfect for smoked homemade bacon\u003c\/li\u003e\n\u003cli\u003eSlice finished bacon as thick or thin as you like\u003c\/li\u003e\n\u003cli\u003eTry thick slices as bacon steaks\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFeatures\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hi Mountain Seasonings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e Buckboard Bacon Cure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Type:\u003c\/strong\u003e Bacon Cure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimary Use:\u003c\/strong\u003e Homemade Buckboard \u0026amp; Canadian-Style Bacon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Cuts:\u003c\/strong\u003e Boston Butt Pork Roast \u0026amp; Pork Loin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat Capacity:\u003c\/strong\u003e Cures Up to 25 lb\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContains Brown Sugar:\u003c\/strong\u003e Yes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContains Maple Sugar:\u003c\/strong\u003e Yes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSodium Nitrite:\u003c\/strong\u003e 0.7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer Item Number:\u003c\/strong\u003e 025\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eMake Buckboard Bacon from Boston Butt\u003c\/h2\u003e\n\n\u003cp\u003eTraditional bacon is usually made from pork belly, but \u003cstrong\u003ebuckboard bacon uses pork shoulder\u003c\/strong\u003e to create a meatier style of homemade bacon.\u003c\/p\u003e\n\n\u003cp\u003eHi 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.\u003c\/p\u003e\n\n\u003cp\u003eOnce properly cured and smoked, the finished buckboard bacon can be sliced to your preferred thickness and cooked as needed.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eMake Canadian-Style Bacon from Pork Loin\u003c\/h2\u003e\n\n\u003cp\u003eBuckboard Bacon Cure can also be used with \u003cstrong\u003epork loin to make Canadian-style bacon\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eFollow Hi Mountain's directions for the specific cut and thickness of meat you're curing.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eOriginal Bacon Cure vs. Buckboard Bacon Cure\u003c\/h2\u003e\n\n\u003cp\u003eChoosing between Hi Mountain's bacon cures starts with deciding which cut of pork you want to use.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOriginal Bacon Cure\u003c\/strong\u003e is designed for traditional bacon made from pork belly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuckboard Bacon Cure\u003c\/strong\u003e is designed around Boston butt pork roast for buckboard bacon and can also be used with pork loin for Canadian-style bacon.\u003c\/p\u003e\n\n\u003cp\u003eIf you're starting with a Boston butt or pork loin rather than pork belly, Buckboard Bacon Cure is the appropriate choice.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eCures Up to 25 lb of Meat\u003c\/h2\u003e\n\n\u003cp\u003eOne package of Hi Mountain Buckboard Bacon Cure is designed to cure up to \u003cstrong\u003e25 lb of meat\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eHi 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.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eSweet Brown Sugar \u0026amp; Maple Curing Blend\u003c\/h2\u003e\n\n\u003cp\u003eThe cure combines \u003cstrong\u003esalt, brown sugar, sugar and maple sugar\u003c\/strong\u003e with sodium nitrite.\u003c\/p\u003e\n\n\u003cp\u003eThe sugars contribute sweetness that pairs naturally with pork and smoke, creating a classic sweet-and-savoury foundation for homemade buckboard or Canadian-style bacon.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eSlice It Your Way\u003c\/h2\u003e\n\n\u003cp\u003eOne of the advantages of making bacon yourself is deciding exactly how you want it sliced.\u003c\/p\u003e\n\n\u003cp\u003eCut 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 \u003cstrong\u003ebacon steak\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eA home meat slicer makes it especially easy to produce consistent slices at your preferred thickness.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eAdd Your Favourite Smoke\u003c\/h2\u003e\n\n\u003cp\u003eOnce the meat has been properly cured and prepared according to Hi Mountain's instructions, smoking adds another layer of flavour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple\u003c\/strong\u003e provides a mild and slightly fruity smoke, \u003cstrong\u003emaple\u003c\/strong\u003e complements the sweetness of the curing blend, while \u003cstrong\u003ehickory\u003c\/strong\u003e provides a stronger traditional bacon smoke profile.\u003c\/p\u003e\n\n\u003cp\u003eYour choice of smoking wood lets you customize each batch to your preferred flavour.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003ePerfect For\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003eBuckboard Bacon\u003c\/li\u003e\n\u003cli\u003eBoston Butt Pork Roast\u003c\/li\u003e\n\u003cli\u003ePork Shoulder\u003c\/li\u003e\n\u003cli\u003eCanadian-Style Bacon\u003c\/li\u003e\n\u003cli\u003ePork Loin\u003c\/li\u003e\n\u003cli\u003eHomemade Bacon\u003c\/li\u003e\n\u003cli\u003eSmoked Bacon\u003c\/li\u003e\n\u003cli\u003eBacon Steaks\u003c\/li\u003e\n\u003cli\u003eHome Meat Processing\u003c\/li\u003e\n\u003cli\u003eBBQ Enthusiasts\u003c\/li\u003e\n\u003cli\u003eSmoker Owners\u003c\/li\u003e\n\u003cli\u003ePellet Smokers\u003c\/li\u003e\n\u003cli\u003eElectric Smokers\u003c\/li\u003e\n\u003cli\u003eOffset Smokers\u003c\/li\u003e\n\u003cli\u003eCharcoal Smokers\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with Not More Than 2% Glycerine Added to Prevent Caking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAlways 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.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hi Mountain Seasonings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e Buckboard Bacon Cure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Type:\u003c\/strong\u003e Meat Curing Mix\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Cuts:\u003c\/strong\u003e Boston Butt Pork Roast \u0026amp; Pork Loin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinished Products:\u003c\/strong\u003e Buckboard Bacon \u0026amp; Canadian-Style Bacon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e Cures Up to 25 lb of Meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer Item Number:\u003c\/strong\u003e 025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSodium Nitrite:\u003c\/strong\u003e 0.7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e Cure \u0026amp; Instructions\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy Buy This?\u003c\/h2\u003e\n\n\u003cp\u003eHi Mountain Buckboard Bacon Cure is an excellent choice for home meat processors who want to make \u003cstrong\u003ebacon from Boston butt or pork loin instead of traditional pork belly\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eUsing Boston butt produces meaty buckboard bacon, while pork loin provides the opportunity to make Canadian-style bacon with the same curing product.\u003c\/p\u003e\n\n\u003cp\u003eOne 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.\u003c\/p\u003e\n\n\u003cp\u003eFor a complete home meat-processing setup, Buckboard Bacon Cure is a natural companion to a smoker, meat slicer and vacuum sealer.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003ch3\u003eWhat is Hi Mountain Buckboard Bacon Cure used for?\u003c\/h3\u003e\n\n\u003cp\u003eHi Mountain Buckboard Bacon Cure is designed for making homemade buckboard bacon from Boston butt pork roast and Canadian-style bacon from pork loin.\u003c\/p\u003e\n\n\u003ch3\u003eHow much meat does one package cure?\u003c\/h3\u003e\n\n\u003cp\u003eOne package of Hi Mountain Buckboard Bacon Cure is designed to cure up to 25 lb of meat.\u003c\/p\u003e\n\n\u003ch3\u003eWhat cut of pork should I use for buckboard bacon?\u003c\/h3\u003e\n\n\u003cp\u003eHi Mountain recommends Boston butt pork roast for making buckboard bacon with this cure.\u003c\/p\u003e\n\n\u003ch3\u003eCan I use pork loin with Buckboard Bacon Cure?\u003c\/h3\u003e\n\n\u003cp\u003eYes. Hi Mountain specifically recommends pork loin when using Buckboard Bacon Cure to make Canadian-style bacon.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is the difference between Buckboard Bacon Cure and Original Bacon Cure?\u003c\/h3\u003e\n\n\u003cp\u003eHi 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.\u003c\/p\u003e\n\n\u003ch3\u003eDoes Buckboard Bacon Cure contain sodium nitrite?\u003c\/h3\u003e\n\n\u003cp\u003eYes. The ingredient list specifies sodium nitrite at 0.7%. Always measure and apply the cure according to Hi Mountain's directions.\u003c\/p\u003e\n\n\u003ch3\u003eDoes Hi Mountain Buckboard Bacon Cure contain maple sugar?\u003c\/h3\u003e\n\n\u003cp\u003eYes. The curing blend contains maple sugar along with brown sugar, sugar and salt.\u003c\/p\u003e\n\n\u003ch3\u003eCan I make thick-cut bacon with Buckboard Bacon Cure?\u003c\/h3\u003e\n\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\n\u003ch3\u003eCan I smoke the meat after curing?\u003c\/h3\u003e\n\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\n\u003ch3\u003eDo I need to follow Hi Mountain's curing instructions exactly?\u003c\/h3\u003e\n\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eMake Your Own Buckboard \u0026amp; Canadian-Style Bacon\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eHi 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.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Hi Mountain Seasonings","offers":[{"title":"Default Title","offer_id":34555454554266,"sku":"0025","price":19.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0404\/0510\/6842\/files\/Cures_BuckboardBacon_Product__14485.jpg?v=1790749581","url":"https:\/\/leapfrogoutdoor.com\/products\/hi-mountain-buckboard-bacon-cure","provider":"Leapfrog Outdoor","version":"1.0","type":"link"}