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Unread 10-12-2012, 11:40 PM   #7
Desert Hawg
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Originally Posted by tortaboy View Post
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.
Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.

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