Quick buckboard bacon question

Discussion in 'Pork' started by aneura, Mar 16, 2015.

  1. aneura

    aneura Fire Starter

    Hi all, 

    Smoked my first Canadian Bacon today and it looks amazing, I'll slice it tomorrow after some good R&R - can't wait!  :)

    Next on the list of 'new things' is buckboard bacon, which I plan to begin curing this week! 

    Question is:  I notice the majority of folks are using the Hi Mountain cure.. is there an advantage to this over TenderQuick?  If not, would I use the same ratio of TQ I used for the Canadian bacon (1TBS per Lb as per Bearcarvers instructions)?

    As always, thank for your help and guidance!

    Best, 

     -Eric
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Hey Eric, I'd go with Bears method ! I've followed a few of his smokes & they turn out great.... Tender quick works great, I have my first BBB in cure since Sat nite....

    I'm kinda new to curing, but have learned a bunch from Bear & c farmer !

    Yes, it's 1 tbs TQ per lb of meat along with a tsp or tsp & a half of brown sugar !
     
    Last edited: Mar 16, 2015
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Last edited: Mar 16, 2015
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cure #1 and namesakes have one advantage over Tender Quick..... Cure #1 only has nitrites.... TQ has nitrates and nitrites in it....

    The USDA/FDA/FSIS do not allow nitrates in commercially prepared bacon.... So, It's your choice since you are not commercially preparing bacon....
     
    Last edited: Mar 17, 2015
  5. bmaddox

    bmaddox Master of the Pit

    I would not use the hi mountain cure simply because I am not a fan of pre-packaged products. I like to know exactly what is going into my food and at what ratios.

    I did BBB using Pop's brine as I already had a bunch of cure #1 and it came out great. I really like the subtle flavor his brine has.
     
  6. Just did BBB   Be slicing tomorrow  used Bear's Step by Step   can't go wrong

    Gary
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    The first time I ever cured BBB I used Hi Mountain Cure & Seasoning. It came out entirely too salty, and I had to soak it for hours to get rid of the salty flavor before I smoked it.

    The next time I used TQ, and I have never looked back. Been Dry Curing with TQ for over 5 years now.

    I have never had to soak to get rid of Salt flavor while using TQ.

    Bear
     
    Last edited: Mar 17, 2015
  8. aneura

    aneura Fire Starter

    Perfect, thanks all! 

    Bear, thanks for all the help and advise!!

     -Eric
     

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