want to make some been looken all over town for hi mountain found all but buckboard bacon. can order it for round $6.25 but then s&h comes in. what am i getting just mortons tq in there box or should i order it.
thanks for your help:noidea:

Sugar, salt, cure and spices.

You got TQ?

Sugar, salt, cure and spices.

You got TQ?
i gots TQ

Allright..let's work with it.

You want sweet or more savory? How big is the butt? You like some heat or pepper flavor?

dont have a butt yet and pepper want it mainley for abt's and such just a leaner bacon

Alllright... your standard 1 Tbsp/Lb TQ.
I'd add 1 Tbsp/Lb cracked black
.5 Tbsp each garlic and onion powder
.5 Tbsp brown sugar
OR double measure of maple syurp

Just as an idea...

thanks richtee i will give it a try how do i mix it and how long to cure.thanks:thumb:

Mix it up well...measure out yer TQ for the weight of the butt and everything else...toss in a blender for a few secs..then rub 'er down and wrap it up tight in plastic wrap.

Into the fridge in a bowl in case of leaks... for 7 days/inch of diameter. EG: from the center of the butt to the thickest portion's edge. Prolly 2 weeks... Now...you COULD debone and halve the butt... less curing time.

thanks for the help. you just put this on like a dry rub?
how much fat do you trim or is that to likeing.:noidea:

Yup just rub in on like a dry rub, getting it in all the nooks and crannys. If you debone the butt, make sure you rub cure into the flap you created.

By the way, how much were they charging you for shipping? I bought it at a Scheel's here in Omaha. I can't imagine it would cost too much for me to ship it from Nebraska to Kansas. Maybe you could make both for a side-by-side comparison. :noidea:

Yup just rub in on like a dry rub, getting it in all the nooks and crannys. If you debone the butt, make sure you rub cure into the flap you created.

By the way, how much were they charging you for shipping? I bought it at a Scheel's here in Omaha. I can't imagine it would cost too much for me to ship it from Nebraska to Kansas. Maybe you could make both for a side-by-side comparison. :noidea: 7.90 for s&h.
have you tried it. also after the cure what temp do you smoke it to?
will slice it and freeze it and use it for abts and such will fry some with eggs also. do you rinse this alot befor the smoker:noidea:

7.90 for s&h.
have you tried it. also after the cure what temp do you smoke it to?
will slice it and freeze it and use it for abts and such will fry some with eggs also. do you rinse this alot befor the smoker:noidea:

I have tried it, here is a link to my thread from a while back
http://smoked-meat.com/forum/showthread.php?t=306

I smoked it until it hit 140 internal per the instructions that came with the kit. Here is a link to Hi Mountain's instructions. The ones that come with the kit also have pics but their website only has the words.
http://www.himtnjerky.com/board-inst.html

You could also consider doing a wet cure with Mortons Tenderquick. I believe the ratio is 1 cup of TQ per quart of water and add whatever other spices you'd like to the curing liquid. Then inject the some curing liquid into the center of the butt and then put the butt and curing liquid into a bucket and into the fridge. Curing liquid should cover the butt completely. Should cure faster that way but I'd still give a couple of weeks. You'll also have to soak in cold fresh water for a couple hour after curing to reduce saltyness.

thanks wutang i checked out your thread looks good how was the salt factor in the taste.

thanks wutang i checked out your thread looks good how was the salt factor in the taste.

The flavor was great. Kind of like a cross between bacon and ham. The salt level was fine. Not too salty at all.

When I made Canadian Bacon using TQ I soaked it for a couple hours like I did with the buckboard and it was a just a little too salty. Not super salty-just a little saltier than I would like but still very good. This is pretty typical of TQ from other posts I have read. Next time I use TQ I would probably soak a little longer and it should be fine.

The flavor was great. Kind of like a cross between bacon and ham. The salt level was fine. Not too salty at all.

When I made Canadian Bacon using TQ I soaked it for a couple hours like I did with the buckboard and it was a just a little too salty. Not super salty-just a little saltier than I would like but still very good. This is pretty typical of TQ from other posts I have read. Next time I use TQ I would probably soak a little longer and it should be fine.

thanks i did a c.b. with TQ and had to pitch just to salty for me.
i just dont like the taste of salt. just black pepper or cbp.

I suggest you go with the dry cure then. And give it PLENTY of cure time. Don't forget to turn it every couple days also.

I suggest you go with the dry cure then. And give it PLENTY of cure time. Don't forget to turn it every couple days also.

thanks Rich 7 days per inch ok:noidea:

Should be... remember you CANNOT over cure, just under.