Hi Mountain Buckboard Bacon Cure 16 OZ

This was my first time curing and smoking my own bacon. I did everything pretty much by the book (or, more appropriately, "by the included pamphlet"), and it came out great!A store near my house sells perfectly sized (approx 3 lb) boneless pork butts. They're great because they're not big enough that you need to cut them at all to get the cure all the way through. After having reached the landmark of Successful Bacon, I sliced it up, vacuum-packed and froze half so it doesn't all sit in the fridge too long (it's just me eating it).(because my wife doesn't eat pork)(yes, I married her anyway)In the future, I'm going to look to cutting down the saltiness just a little using the suggestions presented in other reviews here. Not that it's way too salty or anything. I'll probably also look into smoking a little less intensely next time, because the smoke can be a bit overpowering. That was entirely my fault though, in an effort to conserve on time and charcoal, I smoked the bacon at the same time as a much larger, bone-in pork butt that I was making a batch of pulled pork from. I ended up with just the right smoke flavor in the larger pork butt, but a little TOO much in the bacon. So, maybe a couple less chunks of wood next time.Plus, I've got enough cure in this box to last a good long time! Nice.==== UPDATE 11/11/2014 ====Bacon 2.0 complete! Using a 50% brown sugar and cure mix worked well to cut some of the saltiness, and less wood in the smoker got the smoke flavor to a reasonable level. This time I made 3 pounds for me, and 3 pounds for a friend. After everything I still have more than 75% of the box left. After a little searching online, I'm already filling my head with ideas for the next batch!==== UPDATE 12/5/2014 ====Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. It's like... Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica.

In my opinion this is one of the best bacon cures money can buy! Savory and Delicious! I usually make Canadian Bacon with pork tenderloin. Picture shows bacon made with venison. Package has 3 individual packets which makes it real handy.

Everybody loves bacon, and these guys make it easy to make your own. Follow the instructions and you can’t go wrong, but even if you still manage to screw it up just remember, even bad bacon is good bacon.

I received the Buckboard Bacon Cure on time in perfect condition. I prepped 12 lbs of pork shoulder for curing and will smoke it in four more days when the curing process is complete. The instructions in the package are precise and easy to follow. Since all the ingredients in the cure are measured to maintain the perfect ratios between salt sugar and nitrite, applying the cure mix by weighing the pork and then measuring out the appropriate amount of cure makes it simple. I can't wait to smoke the meat and try my first taste.

We made Canadian bacon with a pork tenderloin and it was YUMMMMM. Will be trying a pork belly to make bacon. Will be using again. We raise pigs so this will become a staple. The taste was great. Easy instructions. But important to follow the instructions as another family member did not soak the 1-2 hours and their meat came out really salty. READ INSTRUCTIONS

I received a bacon seasoning and NOT a bacon cure. They are entirely different products. What I received was a spice sized season that you are supposed to put on stuff like a salt. This is NOT what is pictured or described in the least.

My first time making bacon and I was a little nervous because I spent $$$ on Iberico pork belly. I cured for 10 days and smoked on lowest temp for 4 hours using hickory pellets. The flavor is absolutely amazing! No more store bought bacon for me.

This is very easy to use and you get a few portioned packages per box to allow you to cure 8 lbs at a time. Makes great Canadian bacon using deer hams. Also fries up very well with a bit of vegetable oil in the pan.Other reviews have stated it was a bit salty, but I didn't think so. I'd say if you are someone who likes to put salt on your food at restaurants, you'll love it.

Used to make preformed venison bacon. I like it a lot more than others I have tried

The best cure I’ve used so far , I recommend to all 👍