Made buck board bacon today

[billythekidrock]

he looks to be soaking his in a brine instead of just a rub though huh?

it is NOT necessary to "Inject" anything is it?

Correct. You do not have to inject the butt.

I injected two with different flavors and one was too strong.
http://hunting-washington.com/smf/index.php/topic,43496.0.html

[dogtuk]

Just so you guys know I have tried DJ's recipe for buckboard bacon and do not reccomend it the Hi Mtn is a lot better you will be a lot happier with your first Bacon using the high mountain seasoning

[huntlakewood]

Gasman
It is worth the wait.
I would like to hear from some that have done this alot to see if they recommend anything different.  I think you could play around with smoke flavors (times), add coarse ground pepper or brown sugar to slab after rinsing.
I soaked mine for about 1.5 hrs. I may lengthen that next time. It is quite salty tasting (not in a bad way) But if your wife is health concious it could matter
The canadian bacon was most superb.
The bacon cut is more ham like in taste, but I haven't pan cooked any yet (like bacon). I can't wait for my next BLT

quadrafire
Have you ever tried to put the brown sugar on while it was curing. Gasman and I were wondering if honey would be good to.

When I do BBB I am going to do a normal one then add brown sugar to the other peice. I am going to add it after I rinse like you said enless I hear storied of it turning out when it is curing.

[quadrafire]

Huntlake,
I'm not sure about how it would affect the cure. But you hear of honey cured hams all the time, so there may be something to it. I may play with a few smaller pieces
heres what I will try next
1. Mix honey or brown sugar with the cure
2. cure normally and add a honey glaze during the smoke
3. do another one following the directions on package.
4. Do more pork loin next time. That "canadian bacon" is sooo good.

I have difficulty cutting even pieces thin enough to taste like bacon. I get some too thick, some too thin. The thick tastes more like ham.
I may buy a cheap slicer and see how it works.

[huntlakewood]

Thank you. I will let you know how every thing turns out

[Hornseeker]

I keep forgetting to order my BBB kit from Hi-MT... I am going to the site right now and will order!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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[NRA4LIFE]

Quad,

To be a true Canadian Bacon, the cured pork loins are stuffed into round summer sausage casings prior to smoking.  That's what gives it that denser consistency.  That's what the sausage maker book says anyway.  I have yet to try that.  Mine have turned out the same way as you describe, they are more like regular ham.  A very delicious ham also.  I have an electric slicer and it can slice them as thin as I want.  Works really good.  It was a cheap stainless steel model.

I am procuring several bellies tomorrow to smoke over the Christmas break (company shuts down for a week and a half) with the BBB cure.  I will post out results afterward.

[quadrafire]

Quad,

To be a true Canadian Bacon, the cured pork loins are stuffed into round summer sausage casings prior to smoking.  That's what gives it that denser consistency. 

That must be why mine is oval and not round (like the store bought). I love the taste though

I keep forgetting to order my BBB kit from Hi-MT... I am going to the site right now and will order!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Uh Oh-- your vacation will be over before you get to play with it. They were not to speedy to get mine out.

[NRA4LIFE]

I ordered some from Bass Pro Shop last week with their standard shipping and got them in 2 days, believe it or not.  They were $5.99 per 1 lb box and about $4 for shipping I think.

[quadrafire]

I ordered some from Bass Pro Shop last week with their standard shipping and got them in 2 days, believe it or not.  They were $5.99 per 1 lb box and about $4 for shipping I think.

Good to know. That is cheaper than the source, I think

[gasman]

Wholesale Sports sells it for $3.99. Cheaper then Hi Moutain.

[Gamblin Guy]

Wholesale Sports sells it for $3.99. Cheaper then Hi Moutain.

When they have it in stock, I bought the last two boxes at the Burlington store a week ago for Christmas presents and they still dont have any more in.  I might have to "re-gift" one of those to me if they dont get some in pretty soon...

[quadrafire]

The Spokane store had everything, BUT the buckboard
I'll check back later

[huntlakewood]

Well I started the long waiting process I bought the pork but today (did not buy the lions) put the cure on the pork and on two small pieces I add brown sugar to the cure and wrapped it with plastic wrap. When  I Start the smoking process and I am going to do one with brown sugar while it smokes and one with honey while it is smoking.
Thank you every body for your tips.

[HUNTINCOUPLE]

Good time of year to bust out a batch or two BBB!!!!