PDA

View Full Version : source for buckboard bacon cure?


boatnut
10-28-2006, 11:35 AM
I went to Hi Mountain Jerky site to order some buckboard bacon cure. The cure is only 5 bucks but they want almost 10 to ship it. Rip off IMHO. Anyone know of a store that handles it? I know Gander Mountain handles some of there jerky cures but they dont handle the bacon cure. Do I have to bite the bullet?

Ron_L
10-28-2006, 11:40 AM
You might have to.

Did you check Bass Pro or Cabelas? They may carry Hi Mountain. Cabelas also has there own brand of jerky cures. I don't remember if they have buckboard bacon cure.

jgh1204
10-28-2006, 11:43 AM
Boat, that is why I usually order 3 or 4 boxes. If I remember right, the shipping is the same for 1 box or 3.

I end up using them or giving them away for people to try.

Rockaway BeachBQ
10-28-2006, 12:08 PM
I have heard good things about
http://www.sausagemaker.com/
from the chef who does the charcuterie for Blue Hill at Stone Barns.

boatnut
10-28-2006, 08:42 PM
OK..i just bit the bullet and ordered a couple boxes of it along with some blue cheese dressing mix and some chipolte dip stuff. shippings the same but now it seems more reasonable :) Thanks guys

The_Kapn
10-28-2006, 08:45 PM
OK..i just bit the bullet and ordered a couple boxes of it along with some blue cheese dressing mix and some chipolte dip stuff. shippings the same but now it seems more reasonable :) Thanks guys

Good deal.
That is what I do--just bump quantities till the shipping rises.

Did you know you can buy 1800 chopsticks for the same shipping $$ as 100? :redface: :redface:

You will like the cure, I hope. I know I do.

TIM

Kevin
10-28-2006, 08:56 PM
Did you know you can buy 1800 chopsticks for the same shipping $$ as 100? :redface: :redface:


TIM

That predates me, but I get the gist of it. You're a card there Tim. BOT I usualy order 4 or 6 boxes of Buckboard Bacon cure at a time. If you know anyone that will take the time and effort to use it properly it is a valuable commodity. Next time I order I'll save some for the sauce trade. May be an opportunity to introduce a brother to a differerent technique that they may like.

jgh1204
10-28-2006, 09:04 PM
Boat, I highly recommend trying it on a flat.

boatnut
10-28-2006, 09:30 PM
might have to try that, JGH1204. I've used it before, but just on pork. If memory serves me, one box does like 25lbs of meat. I wanna try some on a pork loin to make "canadian bacon", maybe roll it in cornmeal like canadians do to make "pea meal bacon". probably wouldnt let it cure the whole ten days like a shoulder though.

thirdeye
10-28-2006, 10:26 PM
might have to try that, JGH1204. I've used it before, but just on pork. If memory serves me, one box does like 25lbs of meat. I wanna try some on a pork loin to make "canadian bacon", maybe roll it in cornmeal like canadians do to make "pea meal bacon". probably wouldnt let it cure the whole ten days like a shoulder though.

Hunt down that recent thread on Buckboard brisket, sounds like beef needs more soak time.

On pork, I use 9 or 10 days curing time on a 3 to 3-1/2 inch thick butt. About 8 days on a 2 to 2-1/2 inch thick butt. About 6 days on an average loin. About 5 days on a tenderloin. All with a 2 to 3 hour soak time.

jgh1204
10-28-2006, 10:40 PM
I will be updating the buckboard brisket thread in about an hour. Just pulled the flat at 160 and have it wrapped in foil and a towel. Will have a midnight snack.

thillin
10-29-2006, 01:23 PM
Bass Pro in Grapevine has Hi Mountain Jerky cures. Not sure which ones they carry though.

Q_Egg
10-29-2006, 01:42 PM
... out here in the wild west, Sportsmans Warehouse stocks a lot of Hi Mountain Bacon Cure.

CharlieBeasley
10-30-2006, 08:46 AM
Gander Mountain caries Hi Mountain and they could probably order what you need if they do not have on hand?