I have been curing and smoking buckboard (butt) bacon at home. If you have never done so, I would highly encourage all to try. It is a simple process that yields a delicious result. My problem stems from my recent visit to the butcher only to find the cost of Boston Butts have sky-rocketed. They were asking +$3/lb. So I wandered over to the specials and found a few sirloin roasts for less than $2/lb.
My question is this: Has anyone tried to cure and smoke sirloin roast to produce bacon? I would think that it would become more like a Canadian bacon than a buckboard bacon. Good thing that I like Canadian bacon, too.
Thanks.
My question is this: Has anyone tried to cure and smoke sirloin roast to produce bacon? I would think that it would become more like a Canadian bacon than a buckboard bacon. Good thing that I like Canadian bacon, too.
Thanks.