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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Cured Meats › Italian Filetto

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Italian Filetto (Read 64 times)

Oct 5^th, 2026 at 3:48pm

Derek Offline
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The "Camp Oven Cook"
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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.