Quick buckboard bacon question

[aneura]

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

 

[Rafter H BBQ]

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 !

 

[pc farmer]

Go with tender quick. It will be alot better.

I think bear had a step by step for bbb.

I weigh my cure. .5 oz per lb.
http://www.smokingmeatforums.com/t/138526/buckboard-bacon-and-pulled-cured-boston-butt-ham

 

[daveomak]

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....

 

[bmaddox]

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.

 

[gary s]

Just did BBB   Be slicing tomorrow  used Bear's Step by Step   can't go wrong

Gary

 

[Bearcarver]

 
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

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

 

[aneura]

Perfect, thanks all! 

Bear, thanks for all the help and advise!!

 -Eric