I've never made buckboard bacon but have read about it and have a few recipes from this site. It would appear to me that buckboard bacon is very similar to Canadian bacon (except for some fat and the meat coming from a different area of the pig).
My question is do they taste the same ?
Should I just continue to make Canadian bacon or should I try some buckboard bacon?
Thanks
They come from different cuts of the hog, and you will obtain very distinct taste from each, even if you use the same rub mix. Buckboard (aka Cottage bacon, Hillbilly bacon) comes from the heavily marbled shoulder. Canadian bacon comes from the much leaner loin. I prefer to use the end of the loin that was attached to the shoulder, since that has more flavor and fat, then the other parts of the loin.
I basically use my Canadian cure mix, and will add additional flavor, if you don't add the additional sugar and you can turn some of your Buckboard into Tasso ham, by coating with a spicy seasoning. You should definitely try Buckboard bacon, it is definitely a treat for breakfast, or sliced and made into sandwiches such as BLT's (Butt, Lettuce and Tomato :) )
I like both and make both. Which is better? I have had no complaints with either.
Quote from: Habanero Smoker on August 25, 2013, 01:05:36 PM
They come from different cuts of the hog, and you will obtain very distinct taste from each, even if you use the same rub mix. Buckboard (aka Cottage bacon, Hillbilly bacon) comes from the heavily marbled shoulder. Canadian bacon comes from the much leaner loin. I prefer to use the end of the loin that was attached to the shoulder, since that has more flavor and fat, then the other parts of the loin.
I basically use my Canadian cure mix, and will add additional flavor, if you don't add the additional sugar and you can turn some of your Buckboard into Tasso ham, by coating with a spicy seasoning. You should definitely try Buckboard bacon, it is definitely a treat for breakfast, or sliced and made into sandwiches such as BLT's (Butt, Lettuce and Tomato :) )
Thanks for the info Hab ... I will try some Buckboard Bacon soon. ;D
I've always used the "center" of the loin for Canadian Bacon ... great taste but it can be a bit dry at times. Thanks for the comment about using the butt end of the loin ... Am I correct in understanding that this is the thinner end of the loin vs the bigger end of the loin? ???
Thanks again ....
Roger
Quote from: pensrock on August 25, 2013, 04:53:55 PM
I like both and make both. Which is better? I have had no complaints with either.
Thanks for the feedback ... looking forward to making some soon. ;D
Roger
Yes! It will be the thinner end, and darker in color; close to the color of the butt.