Originally Posted by tortaboy
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?
Either can be used. I prefer butts, as it is a versatile cut of meat. Smoke it, grind it for sausage and cure it for bacon. Haven't tried using loin yet, but it is on my list of things to try.