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

Mar 28^th, 2026 at 5:47pm

Derek Offline
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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. Wink

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Reply #1 - Mar 28^th, 2026 at 7:58pm

Kevvie Offline
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I will keep an eye out
regards Kev Wink

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Reply #2 - Mar 29^th, 2026 at 8:17am

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

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Reply #3 - Mar 29^th, 2026 at 12:27pm

Derek Offline
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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.

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Reply #4 - Apr 12^th, 2026 at 10:09am

Derek Offline
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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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Reply #5 - Apr 12^th, 2026 at 10:57am

Derek Offline
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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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Reply #6 - Apr 12^th, 2026 at 12:25pm

Derek Offline
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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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Reply #7 - Apr 12^th, 2026 at 5:36pm

Derek Offline
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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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Reply #8 - May 31^st, 2026 at 11:36am

Derek Offline
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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.

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Reply #9 - Jun 2^nd, 2026 at 4:00pm

Derek Offline
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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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