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!