Buckboard Bacon Instructions Needed

I just finished putting the bacon cure on 9 lbs of pork loin. The directions say 1 tablespoon plus 1 1/4 teaspoons per pound of meat. The hardest part for me is waiting 10 days!

You beat me to the answer DrDLG. I will still post so all can see the procedure. Here it is...
Place 4-6 pounds of fresh Boston Butt pork roasts on cutting surface with shoulder blade bone to the right. With sharp knife, remove shoulder blade keeping knife as close to bone as possible. Shoulder blade bone is flat on one side and easy boning. The side closest to outside skin has a ridge running down it. Patience is required cutting this side of bone away from the meat. Turn the meat fat side up and trim scrap piece left behind by boning. Remove excess fat from meat. Best curing thickness is 3 to 3 � inches. Excess thickness should be trimmed off the back (adjust curing time if thinner or thicker cuts are used). Use 16 ounces Hi Mountain�s Buckbourd Bacon Cure for each 25 pounds of meat (1 tablespoon + 1 � teaspoon per pound). Apply cure to all surfaces of meat. Apply cure thoroughly to cavity left by boning. Apply cure to meat and massage thoroughly paying particular attention to sides and ends. Leave excess cure on meat. Place prepared meat in nonmetallic pan. Cover with plastic wrap and place in refrigerator. Proper temperature is 40 to 45 degrees F. Let meat stand in refrigerator at least 10 days, turning on the 5th day. After curing, remove meat from pan and soak in water for 1 to 2 hours. Drain and rinse with fresh water making sure excess cure is removed (rinse cavity thoroughly). Pat dry. Let stand at room temperature at least 1 hour. Shape meat, tucking in edges. Place meat on smoking screen or grill. Insert internal meat thermometer and place meat in smoker. Increase temperature to 200 degrees and start smoke. Smoke until internal temperature of meat reaches 140 degrees. Turn off heat. Leave bacon in smoker for 1 hour to cool down. You now have the leanest and most flavorful bacon you ever ate. Sliced thin. Buckboard Bacon will cook twice as fast as regular bacon, so be careful not to overcook. Try cutting a thicker slice and enjoy a bacon steak. Buckboard Bacon Cure can be used to cure regular side meat for bacon, using 1 pound of cure per 25 pounds of meat. Curing time can be cut in half when you use thinner meat. When smoking regular bacon, use bacon hooks and hand during smoking process. All smoke houses are different varying in size, insulation, type of burner, and smoke bin location (internal or external). These factors play an important role in the smoking time and final flavor. We encourage you to explore the capabilities of your smoker by adjusting times, temperatures, and different smoking chips. In some cases, you may want to use the smoker for flavor only, while achieving the necessary heat by conventional means (kitchen oven, etc). Enjoy!

Jack

That was a great reply, you people are the greatest.

Charlie

I just re-read my post!!! Sounds like you have to be a surgen to make bacon! That was word for word from Hi Mountain. If you buy it, it comes with pictures and it is very easy with the step by step with pictures. Thank you Brittany.

Thanks for the replies, just what I needed, and more. To save time, you can buy the butts already boneless. I knew someone on this forum would come through. Thanks again.

Sncrstjim,

I just put down 4 butts, 2 were boneless and 2 I boned. I felt that they did way more cutting than was needed to get the bone out. I think that I will buy bone in and bone my own from now on.

They will have been down 10 days next Saturday and I will smoke 2 that day.

Charlie

I just put a loin in today to try canadian bacon for the first time. Just bought a couple more butts and have to decide whether to bacon them or BBQ them.