Has anyone tried the Buckboard bacon cure from Hi Mountain as a way to beat the high cost of bacon on the market today? If Not, I suggest it, its actually tastes great and easy to make.. The first one I did was using a de boned Boston butt like they suggested. I was really impressed, then I did a lil bit of research and found you can use a pork loin also.. I waited until the loin came on sale for $1.50 per pound. Im hooked now on using the loin now. I use my meat slicer to cut it real thin and vacuum seal into small bags and into the freezer. I bought it on line from bass Pro shops and think it was only $6.95 and it will cure 25 lbs of meat. Don't expect it to taste like bacon, its more like Canadian bacon and virtually fat free if you use the loin.