Thread: How Long...
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Old 10-12-2012, 10:04 PM   #6
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Join Date: 06-04-11
Location: San Jose, Ca.

Originally Posted by Desert Hawg View Post
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?

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