Does anyone have experience with using High Mountain

[Buckeyedude]

Was looking at High Mountain buckboard bacon cure and was wondering if anyone is familiar with it? Ive used a bunch of their other products and have always been really pleased! Any info is appreciate as I have never attempted this type of thing before!

 

[indaswamp]

I've not used high mountain buckboard bacon cure, but following this thread on your progress...

 

[flatbroke]

@pineywoods does I believe. So did Bob (rip) desertlite

 

[Steve H]

Haven't used it. But watching for further replies.

 

[pineywoods]

I have used it for quite a few years and like it as do the people that have eaten the bacon I've made using it

 

[thirdeye]

Years ago when the Buckboard craze began, Hi Mountain Cure was very popular because people newer to home curing were hesitant about using Cure #1 and wanted a pre-mixed product. HM products are made in Wyoming, so they are readily available in many of my stores.

Some common complaints included 'too salty' because the HM instructions do not call for a soak-out step, or an overnight rest to prepare the meat for the smoker. Also the instructions did not mention curing loins or chops. Below is an article where I explained some fine tuning I've made to the curing instructions and a few tips I learned over the years.

Buckboard Bacon

The art of salting, curing and smoking could possibly be some of the oldest cooking techniques known to man. Almost every culture does it t...

playingwithfireandsmoke.blogspot.com

 

[Buckeyedude]

Years ago when the Buckboard craze began, Hi Mountain Cure was very popular because people newer to home curing were hesitant about using Cure #1 and wanted a pre-mixed product. HM products are made in Wyoming, so they are readily available in many of my stores.

Some common complaints included 'too salty' because the HM instructions do not call for a soak-out step, or an overnight rest to prepare the meat for the smoker. Also the instructions did not mention curing loins or chops. Below is an article where I explained some fine tuning I've made to the curing instructions and a few tips I learned over the years.

Buckboard Bacon

The art of salting, curing and smoking could possibly be some of the oldest cooking techniques known to man. Almost every culture does it t...

playingwithfireandsmoke.blogspot.com

Thank you! VERY informative! I appreciate it

 

[Buckeyedude]

Years ago when the Buckboard craze began, Hi Mountain Cure was very popular because people newer to home curing were hesitant about using Cure #1 and wanted a pre-mixed product. HM products are made in Wyoming, so they are readily available in many of my stores.

Some common complaints included 'too salty' because the HM instructions do not call for a soak-out step, or an overnight rest to prepare the meat for the smoker. Also the instructions did not mention curing loins or chops. Below is an article where I explained some fine tuning I've made to the curing instructions and a few tips I learned over the years.

Buckboard Bacon

The art of salting, curing and smoking could possibly be some of the oldest cooking techniques known to man. Almost every culture does it t...

playingwithfireandsmoke.blogspot.com

You mentioned that it is available in many of your stores. Can I purchase it from you? I would rather give my business to you than just ordering it from Hi Mountain!

 

[DougE]

Consider rolling your own spice blends. I know you asked for opinions on a premade spice blend, but I have found that the results are better doing my own.

 

[thirdeye]

You mentioned that it is available in many of your stores. Can I purchase it from you? I would rather give my business to you than just ordering it from Hi Mountain!

The kit is now $11, and then shipping costs would come into play. I'll be glad to send you some, but first.... look at my link in Post #6, I have a Tender Quick based cure recipe that is a good alternative. It's much more affordable, and Tender Quick is somewhat common.

And I just looked at Amazon and if you are a Prime member a BBB kit is $14 with free shipping, this is likely a lower price option.

 

[Fueling Around]

Consider rolling your own spice blends. I know you asked for opinions on a premade spice blend, but I have found that the results are better doing my own.

I second this if you can pick out the flavoring.
Hi Mountain is way to salty for my taste.
Sorry, don't have a blend to post. Don't make beef bacon and my forgot my recipe book in Florida

 

[DougE]

I second this if you can pick out the flavoring.
Hi Mountain is way to salty for my taste.
Sorry, don't have a blend to post. Don't make beef bacon and my forgot my recipe book in Florida

Salt is cheap so most pre-blended are heavy on the cheapest ingredient. Mainly what started me on doing my own in the first place. I don't probably go as low as you do, but my own mixes have no more than 1.5% salt (1.75% if cured).

 

[Buckeyedude]

So, I used @thirdeye tenderquick recipe on a pork butt........and im a big fan! Turned out fantastic!

 

[thirdeye]

Looks great, glad it turned out to your liking. Just curious, what was your soak out time?

The money muscle roast is one of my favorites. When I make sausage or plain ground pork I always trim out that roast, and grind the rest.

 

[Buckeyedude]

Looks great, glad it turned out to your liking. Just curious, what was your soak out time?

The money muscle roast is one of my favorites. When I make sausage or plain ground pork I always trim out that roast, and grind the rest.

It was in between 2-3 hours, probably closer to 3. I personally wouldnt go much longer, but that is my preference! Thanks for input and information, I will be doing this more and more for cheaper, better tasting bacon than store bought!