Buckboard bacon AKA homesteader bacon is bacon that is made from cuts of pork other than belly which is what bacon is made from. Chops, pork loin or pork butt. When you make it with the pork loin you get Canadian bacon.
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It is made using a dry cure and it gets rubbed in to the meat and then the meat sits in the cure inside the fridge for about a week. Once the time is up you will smoke the meat. This makes buckboard bacon but it ins not a preservation method so you will need to keep the smoked meat in the fridge and use it in a few days or you can slice it up and freeze it.
The pioneers and homesteaders would make this because they used up every bit of an animal when they did their butchering. Playing With Fire and Smoke shares the pictorial and instructions on making buckboard bacon and those pics had me drooling, it looks so good. He gives two different cure mixes as suggested for this method of curing. The one Hi Mountain Buckboard Bacon Cure is hard to find in store but is available at the blue link.
So instead of buying expensive Canadian bacon or even regular bacon that the price just keeps going up on give this buckboard bacon a try and see if you like it, I know I am going to. Â If you need or want an Electric Smoker they are all on sale right now.
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