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Jerrybo66's avatar
Jerrybo66
Explorer
Apr 10, 2015

Buckboard bacon . ???

I bought some Hi-Mountain Buckboard Bacon Cure to make some lean bacon. I forget whether I used the suggested Boston Butt aka shoulder, sirloin or boneless loin. I don't think choice of cut should matter. I followed directions as per time to cure then smoked it with hickory. It turned out great but tasted like good ham. Not bacon. Hi-Mountain is a pretty reputable spice company so I don't know if I messed up. I don't know how. Have any of you briner/curer/ smoker fans used Buckboard with good results or can you recommend a commercial spice that the results taste like commercial bacon? I have a $1.80 # pork loin that awaits your reply.. :) Thanks a bunch..
Jerry
  • brirene's avatar
    brirene
    Explorer
    Apr 10, 2015
    I've always used fresh pork belly for my bacon. Usually use a homemade cure, so can't really speak to that part. I do have a jar of cabelas brine waiting to be used, but haven't tried that yet. Seems to me the cut of meat will make more difference than the brine when it comes to flavor.
  • Super_Dave's avatar
    Super_Dave
    Explorer
    Apr 10, 2015
    Jerry,
    Buckboard bacon won't taste like bacon. You can add some maple flavoring but still closer to ham than bacon. Canadian bacon is made with straight loin but you won't confuse that with bacon either.
  • robsouth's avatar
    robsouth
    Explorer II
    Apr 10, 2015
    Bacon is a meat product prepared from a pig and usually cured.
  • Big_Katuna's avatar
    Big_Katuna
    Explorer II
    Apr 10, 2015
    If it's called bacon then it should be made from pork belly.
    Google how yo make bacon esp Michael Ruhlman.
  • magnusfide's avatar
    magnusfide
    Explorer II
    Apr 10, 2015
    American style bacon is made from pork belly which gives it that streaked fat/lean combination and flavor that we associate with bacon here in the USA. Pork belly has a different flavor than loin or pork butt.

    Buckboard Bacon has a different flavor because it's made with pork butt which resembles ham.
  • GrumpyGator's avatar
    GrumpyGator
    Explorer
    Apr 10, 2015
    I've used Hi-Mtn Buckboard Bacon lots of times. It always turns out great. I try to follow their recommendations. That usually works out best.

    Buckboard bacon isn't typical bacon, just like Canadian bacon isn't typical bacon. Buckboard bacon is made from the butt, and Canadian bacon is made from the loin.

    You want buckboard bacon, use the butt. Otherwise results will be unpredictable.
  • Jerrybo66's avatar
    Jerrybo66
    Explorer
    Apr 10, 2015
    OK. So I guess that's the answer. The cut of meat determines the flavor?? When we were raising five kids we would buy a side of beef. One outlet added a half of pork with every purchase. It included unsmoked fatback that was really good even not true bacon. I've never seen fatback in the modern supermarkets. I've used Conn-Yeager's ham brine that I've brined a loin in then boiled it. That was excellent no fat ham... Thanks..
  • magnusfide's avatar
    magnusfide
    Explorer II
    Apr 10, 2015
    Fatback is sometimes used for American style bacon as well. Fatback is a standard staple in Southern groceries so I daresay it's regional in its popularity.

    Congratulations on going that extra mile in your culinary efforts for quality meals.
  • Super_Dave's avatar
    Super_Dave
    Explorer
    Apr 10, 2015
    Jerry,
    I do recommend you trying the loin for Canadian bacon if you like that. I have a thread on here from making my own about a month ago.
  • Jerrybo66's avatar
    Jerrybo66
    Explorer
    Apr 10, 2015
    Super_Dave wrote:
    Jerry,
    I do recommend you trying the loin for Canadian bacon if you like that. I have a thread on here from making my own about a month ago.


    I'll check it out...I brined a boneless loin standing it on end in a gallon jar for a couple weeks. Instead of smoking it I boiled it. That was some good stuff.. :)

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