Cure Kit - Bacon - Buckboard

The hardy pioneers demanded hearty food, and plenty of it. Their bacon was cut thicker and made from lean portions of the hog - not the fat back, like store bought bacon today.

Use this product to make Canadian Bacon from pork butt or loin Then slice it thick or thin. Cold smoke for flavor or hot smoke to flavor and cook. Also, it is an excellent product for curing pork bellies if you prefer.

16 oz. pkg. has enough Buckboard Bacon Cure for 25 lb. of meat, with detailed instructions for curing and smoking meat.

Click here for instructions