If you have ever felt like the store purchased bacon just didn't cut the mustard; you are not alone.

Made from premium ingredients and the passion to produce a perfectly balanced slice of bacon.

home cured and smoked bacon

After many years of being 'just' satisfied with store bought bacon the AussieQ team knew they could craft their pork inspired BBQ rub into a bacon macon' factory. Now, "Macon Bacon" will transform a pork belly, loin or a beef navel (belly) into a true artisan style piece of bacon that takes curing time, wood smoking or finishing in the oven. This rub/seasoning has harnessed all the alchemy required to produce the most flavourful and balanced bacon you have ever tried.

BaconEater69: “this is crack for bacon lovers!”

While curing then smoking is the preferred method, the Macon' Bacon has been developed to provide such a unique bacon flavour that cooking in the oven, airfryer or gas BBQ will still yield stunning results.

For our amazing Halal customers, you can use Macon’ Bacon on a beef belly and use the same curing and cooking method as a pork belly to achieve the ultimate beef bacon.

It's easy peasy, lemon squeezy with Macon' Bacon!

How to cure, smoke or bake the most amazing bacon.

Like anything in life, the better the produce the better the end product will be. If you can source an amazing piece of beef or pork for this bacon adventure your are going to be ahead, but if you are grabbing a piece of belly from your local supermarket you are in for a treat. We have done ALL testing, photography and videography on supermarket pork belly and our local butcher for the beef. we understand that a majority of people will make their bacon from supermarket produce, and we decided to conduct all testing as such.

In 5 easy steps you will have the most amazing piece of bacon

INGREDIENTS (based on a 1kg piece)

1kg pork belly or 1kg beef navel or 1kg beef brisket
5-6 tsp of AUSSIEQ BBQ Macon' Bacon Cure
Smoker, Airfryer or Oven (best results on a smoker)
Fruit wood like cherry for your smoker

METHOD/INSTRUCTIONS

Apply an even coat of Macon' Bacon to all sides of your protein
Vac seal the belly or place in a zip lock bag and refrigerate for 7 days. During this time you should flip once per day to ensure even penetration of the cure
After the 7 days has elapsed you should remove from the fridge and wash off the cure under low pressure cold water then pat dry. Place on a wire rack with a tray underneath within in your fridge for 24 hours (optional step)
Smoke at 250F/121C for approximately 2-3 hours or until the internal temperature reaches 150F/66C. Then you can store in a container for up 10 days or vac seal to extend the longevity
When you are ready to eat (probably straight away!) slice as thick as you want and pan fry, grill or however you enjoy your bacon.