Buckboard or Canadian Bacon
 
 
This is a simple, general-purpose cure to make your own bacon. Use a boston butt to make buckboard bacon, a ham-like country-style bacon. Use pork loin to make more a more traditional Canadian bacon.
 
1 Tablespoon per pound    Morton's Sugar Cure  
1 Tablespoon per pound    white sugar  
1 5lb    pork loin or boston butt  
 
1 Combine the sugar and Morton's Sugar Cure (one T of each for each pound of meat). This is your dry cure. Place the butt or loin in a large freezer bag and coat with the cure. Rub the cure into the meat, covering all sides. Squeeze the air out of the bag and seal. Store in the refrigerator for 1 day per pound of meat, flipping the meat over once a day. Liquid will begin to collect in the bag - this indicates that the cure is working. Do not drain it off.
2 On the 6th day, remove the meat from the cure and soak in cold water for 1-2 hours to remove some of the salt. Dry off the meat and refrigerate for an hour.
3 Set up your smoker for indirect heat. Add hickory wood for smoke. If using Boston butt - cook at 225F until the internal temperature of the meat hits 145F. If using pork loin - cook at 225F until the internal temperature of the meat hits 165F.
4 Remove form the smoker, let cool, and slice. Note that the Canadian bacon is fully cooked and just needs to be warmed to serve. The Buckboard bacon is cured, but still needs to be cooked.
 
 Cooking Tips
This recipe is just a starting point for a basic cure. Feel free to add additional spices. We've had luck with adding a tablespoon or so of brown sugar and black pepper. You can also add paprika and/or cayenne pepper for a spicier product.
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.