Like Rich leaned to,
The directions that will come with Buckboard Bacon cure will be the same as the directions for curing Belly Bacon.
The directions for sausage would be different.
And Like Rick said it could be too salty:
Example--I've been curing Bacon for 10 years, and I only ever had one batch of Bacon that was too Salty, and that was the one time I used "Hi Mountain Bacon Cure".
Using that with Sausage could be worse, unless you have a good solid trusted recipe for using that exact cure.
Finally got around to doing this . 12 lbs all pork . I don't fry test much anymore , but this was a new one for me , so I put a patty in the pan . Taste was good . Not like bacon but good . So I'm thinking , needs to be cured and smoked to be bacon . Should be good . Used 3 - 11 x 8 pans . About...
For conversation, let's say you consider Hi Mountain Buckboard Cure in the same class as Morton Tender Quick (there are slight differences in the cure percentages and recommended amounts for curing whole muscle meats), and we know that Tender Quick can be used at 1.5 teaspoons per pound for making things like sausage, beef stick and pepperoni. So if you knew the amount to use for ground meat, it would be possible to use Hi Mountain Buckboard Cure. The salt issue that everyone mentioned is the biggest issue with using TQ because the amount is fixed. If you want a lower salt cure and you reduce the amount of TQ, you won't deliver the necessary amounts of nitrate/nitrite to your meat. So in the long run, a curing blend with a Cure #1 base gives you much more flexibility on the salt and sugar amounts.
I just read that thread last night Chopsaw.
I can’t say I’m really looking for a bacon flavored sausage. More itching to do something and had both at hand.
Was just in the store and picked up some pork loin for 99 cents a pound. Will busy myself making some Canadian Bacon while I rethink this other idea. :)