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Nothing tops homemade bacon! Hi Mountain® Buckboard Bacon Cure is blended with pure spices and is robust in flavor. This authentic Wyoming recipe was created and handed down from generations of the past where a hearty meal was welcomed after a long day of work or riding the trail. Turn Boston Butt pork roast into the best bacon you ever tasted! You may also use Hi Mountain Buckboard Bacon Cure to make Canadian Bacon from pork loin. Each 16 oz. kit cures 25 lbs. of meat. Includes detailed instructions. Made in USA.
THE ONE TO HAVE FOR ANY BACKYARD SMOKER. THE WHOLE FAMILY ENJOYS IT.I GET ASKED TO MAKE SOME FOR FRIENDS ALL THE TIME
June 7, 2012
I have used this bacon cure for about a year now. My family and all of my friends rave over my bacon. I use it to cure pork bellies that are from fresh side when I butcher. With 1-1/2" slabs, I cure for 7 days and then put in my smoker at 200 degrees for 2 hrs with very little smoke. I have tried apple, hickory, and cherry. Hickory is without a doubt my favorite. Refrigerate over night, slice, vacuum pac, and put in the freezer. Again this is a great cure.
February 8, 2012
Hi Mountain Buckboard Bacon Cure can be used to cure a variety of meats, and after being smoked, is delicious. It makes great buck board bacon when used on a pork boston butt.
March 4, 2011
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