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Quick buckboard bacon question

post #1 of 8
Thread 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

post #2 of 8
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 !
post #3 of 8
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
post #4 of 8
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....
post #5 of 8

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.

post #6 of 8

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

 

Gary

post #7 of 8
Quote:
Originally Posted by Aneura View Post
 

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


Edited by Bearcarver - 3/17/15 at 10:08am
post #8 of 8
Thread Starter 

Perfect, thanks all! 

 

Bear, thanks for all the help and advise!!

 

 -Eric

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