Cheap bastard that I am, I made buckboard bacon for the first time over the holidays because pork shoulder and butt are much cheaper than pork belly around here. The process I used is exactly the same as the one I use for making bacon out of belly, only at .99 a lb for pork butt versus $2.75-5.00 for pork belly.
For as much as I like having the extra savings to spend on motorcycles, strippers and whisky, meat prices aren’t the biggest difference between the two bacon types.
Normal American-style bacon has these long striations of yummy fat layers alternating between other layers of meat.
Its buckboard cousin runs leaner than belly bacon although not as lean as what we here in the US call Canadian bacon. It’s a happy medium between the two.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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