Was looking at some pork pieces today and they had some nice trimmed loin.  Picked up one piece that immediately said “bacon” to me so really couldn’t leave it behind.  It has a nice piece of loin meat and a sharp tail.

This time I did remove the skin to make it easier to slice when cured.

With the skin off it went 1360 grams.

For the cure I used:
34 grm salt
20.4 grams brown sugar
3.4 gms #1 cure

It is now all rubbed with cure and packed away in the fridge and I expect I will leave it for 14 days considering the thickness of it.

Watch this space.  ;)

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I will keep an eye out
regards Kev ;)

For home cured best to remove the skin in my opinon.

Bear wrote on Mar 29^th, 2026 at 8:17am:

For home cured best to remove the skin in my opinon.

I don’t mind chewing the rind myself.  The ones I have done so far have been good with the rind on.

Bacon is in the Weber.

Trying to get the heat down to around 110 and most likely should have got it regulated before I started cooking.

Also trying to work out the settings on my new Inkbird thermometer.  Temp is slowly coming down.

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About half way in and managing to hold the temperature down.

I shall pull the bacon at about 70 degrees.

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68 degrees will do me.  Took 2 hours 20 minutes. The ‘experts’ recommend 65 to 70.   :)

Looks good.  Now to cool it and into the fridge to cool right down until it is completely cold before slicing.

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Trimmed the ends and sliced it.

100% absolutely amazing.  Cooked up the end pieces and a couple of slices and Maggie’s comment was, “That certainly is worth the effort”.

I shall chill it right down now and vacuum seal.

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Only have one pack of this bacon left. I vacuum and freeze in lots of 4 rashers giving us two each and only have it for breakfast once or twice a week.

Surprisingly Maggie has never been a real big fan of bacon but the homemade has given her the taste again. She reckons that the taste has brought back memories of when she was a child.

Time to search for a nice pork loin with a tail on to make more.

Small pork loin roasts were on special at $15.00 a kilo today so sorted through until I found one with a nice bit of fat on it.  With the skin removed it came in at 1493 grams.

Using the EQ method I used as the rub:

29.9 grams salt
3.7 grams Cure #1
22.4 grams brown sugar
11.2 grams cracked pepper

I vacuum sealed this one and it will sit in the fridge turned once a day for around 10 days or so.

I was planning to replace the sugar with maple syrup but when I went to grab it found we didn’t have any and couldn’t be bothered driving to the shop.   :)

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A lot on lately so has been curing longer than I intended.

Out today, washed and patted dry and will sit in the fridge until tomorrow when I shall smoke it.

Looking at the end in the photo I would say this is going to cut a good size rasher with a nice bit of fat.

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Just out of the Weber.  A high hickory smoke on this one as I do like a real smokey bacon.

Had a bit of difficulty keeping the temp down due to some wind but the end product looks good.

Will sit a while to cool and then into the fridge overnight.

Fresh bacon and eggs for brekkies.

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Hi Derek
Another well done mate.
thanks for the photo
regards Kev

Happy with the final product.  Got seven meals out of it and enough chopped ends for a pasta dish.

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Weldone mate have you tried smoking with apple

Last two with apple but prefer hickory. I like a strong smoke flavour.