Originally Posted by Desert Hawg
Not an expert,but if you are doing a cure on a loin, wet or dry, you would refrigerate it. I normally use a butt when making buckboard bacon, and use a dry cure. Haven't made any for a while,guess I am do.
Help me out here with my definitions.
I thought buckboard bacon is what we also call Canadian Bacon?
Am I mistaken?
Canadian Bacon is not fatty and is sliced from the loin.
I thought curing a butt = Ham?