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

Sep 26^th, 2026 at 1:45pm

Derek Offline
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Not a common bacon over here but looks an excellent choice from photos I have seen. Uses the coppa or scotch fillet muscle

Once again I cut in half as was 2.4 kg

Very basic recipe

Salt 2.25%
Cure #1 - .25%
Brown sugar - 2.5%
Course black pepper - 1%

Now curing for a couple of weeks or longer depending on when they lift the fire bans up here and I can smoke again.

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Reply #1 - Oct 19^th, 2026 at 11:41am

Derek Offline
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Washed off and will sit in the fridge until tomorrow for the pellicle to form then will be smoked in the Webber Kettle with hickory as I like a nice strong smoke.

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Reply #2 - Oct 19^th, 2026 at 8:22pm

Bear Offline
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What wood you using?

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Reply #3 - Oct 19^th, 2026 at 8:30pm

Derek Offline
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Hickory. As I said I like a strong smoke.

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Reply #4 - Oct 20^th, 2026 at 1:05pm

Derek Offline
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The cooking/smoking process begins.

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Reply #5 - Oct 20^th, 2026 at 2:08pm

Kevvie Offline
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Hi Derek
Good luck
Kev

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Reply #6 - Oct 20^th, 2026 at 3:27pm

Derek Offline
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Big chunks of meat taking a while but only 8 degrees to go.

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Reply #7 - Oct 20^th, 2026 at 4:23pm

Derek Offline
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Done. Cooling off then into the fridge overnight to set.

Looks and smells absolutely amazing.

Bacon and eggs for breakfast tomorrow. Wink

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Reply #8 - Oct 21^st, 2026 at 10:05am

Derek Offline
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I am impressed. Colour is a nice dark pink and flavour is fantastic. Has a nice amount of fat within it as well.

Breakfast this morning.

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Reply #9 - Oct 21^st, 2026 at 7:21pm

Bear Offline
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Looks good mate. Cheers

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