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

Jan 15^th, 2026 at 4:30pm

Derek Offline
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The beginning of my first bacon today. After reading a lot I decided to go for a pretty basic recipe for my first one.

Picked up a nice pork belly that came in at 1129 gms.

For the recipe I used a percentage of that weight of pork as recommended:

2% of kosher salt
1.5% of brown sugar
.25% of #1 cure (Prague Salt)

I must admit I was surprised at how little in quantity that all was.

Rubbed it all over both sides of the pork, into a clip-seal bag and into the fridge. Was a thickish piece of belly so will let it sit in there for 5 days, turning every day.

I did decide to leave the rind on.

Watch this space

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Reply #1 - Jan 16^th, 2026 at 4:39am

Cactus Offline
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Derek,
That is the recipe I use turns out good.
Muzz

Have Camp Oven will travel

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Reply #2 - Jan 23^rd, 2026 at 12:09pm

Derek Offline
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Currently in the Weber being smoked.

Was six days in the cure mix, washed and sat airing for 24 hours in the fridge. Now sitting in the BBQ with heat around 140 degrees with Heatbeads and a few chunks of apple wood that I got from the local butcher.

Planning on bringing it up to around 70 degrees internal.

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Reply #3 - Jan 23^rd, 2026 at 2:02pm

Derek Offline
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Been on for 2 hours and sitting at 68 degrees. I have the alarm set for 71. Will give it a bit longer.

The probe thermometer is my cheapie ALDI one. Works well.

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Reply #4 - Jan 23^rd, 2026 at 2:28pm

Derek Offline
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Straight out of the smoker. 70 degrees internal. Took 2 hours 20 minutes.

I may have overdone the smoke a bit but then I do like a nice smoke flavour.

Now to cool it right down off before slicing.

I do wish that butchers would stop scoring everything pork.

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Reply #5 - Jan 23^rd, 2026 at 4:44pm

Derek Offline
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Wow, what can I say. Amazing!!!!

Was cooking a taste test and Maggie said that’s just like the smell of bacon cooking from growing up on the farm.

I think though that I cut it the wrong way as was more chewy than I expected. It is still not fully cooled so will cut it the other way.

What better way to taste it than with a fresh out of the oven loaf and a bacon sandwich!!!!

I doubt I will ever buy processed bacon again.

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Reply #6 - Jan 23^rd, 2026 at 7:57pm

Derek Offline
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Not sure if it is called with the grain or against the grain but I cut the remainder the other way.

This was quite a nice low fat piece of pork belly.

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Reply #7 - Feb 20^th, 2026 at 9:47pm

Derek Offline
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Put another pork belly down to cure a couple of days ago. This time added a generous amount of black pepper for a different taste. Also increased the salt to 2.5%. It is only a small one at a kilo. Will leave it cure for seven days.

Next time I shall try a pork loin to make eye bacon.

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Reply #8 - Mar 1^st, 2026 at 11:07am

Derek Offline
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A new piece of bacon in the Weber Kettle getting smoked/cooked.

I changed the salt content to 2.5% and added 2 teaspoons of cracked pepper to the mix.

See how it goes.

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Reply #9 - Mar 1^st, 2026 at 2:52pm

Derek Offline
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I love how the apple smoke gives it a rich golden colour.

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