Q and A: wide mouth jars and buckboard bacon — 3 Comments

  1. Linda, buckboard bacon is using the pork loin to cure. Tastes like Canadian bacon. It is simple to make and I pay no more than 1.99 a pound for loin when we are out of our own pork.

  2. Linda buckboard bacon is in issue 131, sept/oct 2011. It is available prepared by a commercial meat processor in a grocery store where I live but is $9 a pound. I like it but at that price don’t buy it very often.

  3. People do need to remember that the wide mouth jars in pints or any size are the only ones that can be used for freezing. Just remember that the ones with shoulders in any size cannot be used for freezing. Now, I am wondering what buckboard bacon is.