Maple & Brown Sugar Buckboard Bacon?

[deejaydebi]

Tom they look perfect! Don't you feel prideful looking at all that good suff sitting on the board? Great job!

 

[cowgirl]

Thanks for the tip Tom, I have been meaning to try some of that Hi Mountain cure, I just make my own brine too. If/when I try the Hi Mountain, I will watch out for the salt.

Your bacons look out of this world!! Great job!

 

[nauidvr1]

Debi - it was an awesome feeling to know I did this myself (with alot of PM's between us - Thanks!), and even better when we had homemade BLT's! I think that next time I make Canadian Bacon, I will use Pork Tenderloins (like you do), instead of Pork Loins, I just wasn't 100% happy with the way the Pork Loins turned out - Yeah, they're Canadian Bacon, but not the Canadian bacon I was shooting for......

cowgirl - Thanks for the compliment. I ordered 4 packages of the Hi Mountain BuckBoard Bacon cure, used 1 + 1/3rd of them, but probably will not use the rest. I also ordered Morton TQ, #1 & #2 curing powders - from now on I will just make my own. I am not sure how you could lessen the Hi Mountain cure to reduce the salt, I would be afraid to lessen the reccommended amounts per pound. I did, however, reduce the cure time to 8 days (called for 10), after reading on SMF, that it was a salty cure.

The other thing that may have made me think it was to salty and to smokey was because I had been smoking all day and while slicing, was nibbling quite a bit. I had a bacon cheeseburger last night, with the BB bacon I made, and it was out of this world - not to salty, nor smokey. Maybe, I just needed a day away from all the smoking and nibbling of smoked bacons????