[quote="Bill The Grill Guy"]at Buckboard Bacon.
I got this pork loin on sale and decided to give it a try. I used tender quick, brown sugar, and 3 eyz rub and did the dry cure methode. Its been in the cure for 4 days now. I rinsed it and re rubed it with 3 eyz. This is going on the Treager at 200*. I'll keep you posted.
Here is pic one:
My understanding is that buckboard bacon is typically made from boneless butt and canadian bacon is made from cuts of loin. The buckboard bacon is cured for 10 days, while the loin cuts for canadian bacon are cured for 5-6 days. Maybe just playing a word game. Whatever, keep those pics coming.