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

Sep 26^th, 2026 at 2:37pm

Bear Offline
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Dis a full buckboard bacon one as the English say collar bacon @ 2.154 kg. Used my Maple rub I have and injected it with

maple syrup 60g
liqueur. Fortified grenache 40g
Apple juice 20g

Into the vacuum bag and in the fridge for 10 days before netting and hanging.
First photo plain pork
Second Injected Pork
Third photo. Vacuumed baged

IMG_8553.jpeg (3431 KB | 10 )

IMG_8554.jpeg (3470 KB | 9 )

IMG_8555.jpeg (2660 KB | 8 )

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Reply #1 - Oct 7^th, 2026 at 4:32pm

Bear Offline
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All smoked and cooked ready for breakfast tomorrow.

IMG_8575.jpeg (2788 KB | 3 )

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Reply #2 - Oct 7^th, 2026 at 6:26pm

Derek Offline
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Looks great. Will be nice to see it sliced.

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Reply #3 - Oct 8^th, 2026 at 9:01am

Bear Offline
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Will cut some this morning.

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Reply #4 - Oct 8^th, 2026 at 11:17am

Bear Offline
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Ok as promised have not cooked yet.

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Reply #5 - Oct 8^th, 2026 at 8:09pm

Derek Offline
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Certainly looks the goods for sure. Waiting for the taste test.

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Reply #6 - Oct 8^th, 2026 at 8:24pm

Kevvie Offline
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Hi Robert
It looks good YUM YUM
Kev

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Reply #7 - Oct 9^th, 2026 at 11:18am

Bear Offline
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Taste was ok this one was injected with maple syrup. Pork belly gives a better taste but as they said in the videos just another way to do bacon.

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Reply #8 - Oct 9^th, 2026 at 11:31am

Derek Offline
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Do you think it could have been in the cure longer? The centre in the photo not as pink as the outside areas.

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Reply #9 - Oct 9^th, 2026 at 6:29pm

Bear Offline
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Maybe Derek as you say it is all a learning curve. Certainly will do it again but do the traditional US style
Just need to keep our eyes open for when they are on special again. Cheers

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