Jeremy, Buckboard Bacon, as I've learned over the past couple of weeks, is either a pork butt or loin that's cured in a salt and nitrate dry rub cure. I used a 6.5 lb. loin. The steps were:
1. Obtain the loin. I got mine at Sam's.
2. Obtain or make a dry curing rub. I used Hi Mountain's Buckboard Bacon Cure. You can also make a cure using Morton's Tender Quick and brown sugar.
3. Trim pork loin of excess fat and silverskin. This left me with about 6 lbs. of pork.
4. Apply cure at specified rate. I used slightly over 6 TBS for the 6 lb. loin.
5. Put meat into ziplock bags and place in fridge for several days. I kept mine in for 6 days at between 38 and 40 degrees F.
6. At end of curing time, rinse and soak in clean cold water for several hours. Dry, uncovered, in fridge for several more hours.
7. Put meat in smoker at 180 degrees for 2 hours. Raise temp to 200 degrees until meat reaches internal temp of 140-145 degrees.
8. Cool, chill, slice, fry and serve when ready.
It tastes like a cross between ham and regular bacon. Very much like Canadian Bacon.
Several others on this site have made it and have given very good instructions on how to do it yourself.
Check out the link below for a very good tutorial.
http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.htmlIt is a very good site run by a man I ran across on another board. He goes by the handle of ThirdEye.
I just picked up 3 pork butts at Food City for $0.88/lb. Two are destined to become Buckboard Bacon.
Skouson