Buckboard Bacon is a type of bacon made from a butt roast instead of the pork belly. I have been told that it is more like canadian bacon beacuse it has less fat in it.
I am using a "kit" from HI Mountain seasonings, it has the cure, and seasonings in a small packet. All I have to do is buy the meat.
Their directions call for rubbing the cure into the meat then letting it cure in the fridge for 10 days. After 10 days you take it out and hot smoke it until the inside temp is 140deg. Then you slice it like store bought bacon, fry it in a pan and enjoy :D
I am on day 4 of the curing process with about 10lbs of meat in the fridge and just thought I would try to get some different flavors out of the bacon.
Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs.
Down to one lonely ol' Bandera.