AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses >> Cured Meats >> Italian Filetto https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1791179305 Message started by Derek on Oct 5^th, 2026 at 3:48pm

Title: Italian Filetto
Post by Derek on Oct 5^th, 2026 at 3:48pm

In Italy they call it Filetto but it’s just a cured pork fillet.

Picked a pork fillet up while shopping yesterday as it looked a nice solid piece. By the time I removed the silver skin and surface fat I ended up with two pieces of 240 grams and 230 grams.

For the EQ cure I used 2.5% Salt, 0.25% #2 Cure and 0.5% Sugar. Then to each one added 1.5 grams black pepper, .5 gram rosemary and 2 juniper berries. These were all course ground.

Now in the fridge for a week to cure.

IMG_6580.jpeg (179 KB | 2 )

Title: Re: Italian Filetto
Post by Bear on Oct 9^th, 2026 at 11:15am

Better looking than the fillets I normally see. Are they from IGA ?

Title: Re: Italian Filetto
Post by Derek on Oct 9^th, 2026 at 11:58am

Nope, that one was from Woolies.

Title: Re: Italian Filetto
Post by Derek on Oct 19^th, 2026 at 10:50am

All trussed up and into the curing chamber.

IMG_6647.jpeg (196 KB | 0 )