Coast n Smoke Bacon Cure, front of pack on transparent background
Coast n Smoke Bacon Cure — stack of thick-cut homemade streaky bacon rashers, glistening and golden
Coast n Smoke Bacon Cure — a rasher of homemade bacon lifted sizzling from the pan with a crisp curl
Coast n Smoke Bacon Cure — home cook rubbing the cure over a raw pork belly to make homemade bacon
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background
Coast n Smoke Bacon Cure, front of pack on transparent background
Coast n Smoke Bacon Cure — stack of thick-cut homemade streaky bacon rashers, glistening and golden
Coast n Smoke Bacon Cure — a rasher of homemade bacon lifted sizzling from the pan with a crisp curl
Coast n Smoke Bacon Cure — home cook rubbing the cure over a raw pork belly to make homemade bacon
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background

COAST N SMOKE: Bacon Cure – Makes up to 18kg of Bacon

Rub Hub Heat Cool As — 0/11
 
 
 
 
 
 
 
 
 
 
 
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Bacon cure that makes up to 18kg from pork belly or loin, instructions included. Brown sugar, coconut sugar, salt and pepper, no heat, no smoker needed. Rashers, retired.
Vendor: COAST N SMOKE
SKU: CNS-BACONCURE
Availability: Many In Stock
Product type: Cure
$22.00
$22.00
Subtotal: $22.00
Description  

At a glance

Heat: None

Makes: Up to 18kg of bacon

Origin: Made in Australia

Dietary: Gluten free, no MSG. Contains preservative (sodium nitrite). Not suitable for vegans/vegetarians — always check the physical label

Best for: Home-cured bacon — pork belly or loin

Make your own bacon

Bored of shrink-wrapped supermarket rashers? This is your ticket. One pack of Coast n Smoke Bacon Cure lets you make up to 18kg of proper homemade bacon, complete with detailed instructions — and you don't even need a smoker, an oven does the job just fine. Sweet, savoury and genuinely better than anything you can buy.

The flavour

A gently sweet, savoury cure built on brown sugar and coconut sugar with salt and black pepper. The result is classic homemade bacon: sweet-edged, deeply savoury, and a world away from the watery stuff at the shops.

How to use it

  • Rub the measured cure evenly over pork belly or loin, bag it, and cure in the fridge — following the pack instructions to the letter.
  • Rinse, pat dry, and rest uncovered overnight in the fridge to form a pellicle.
  • Smoke it low, or simply roast in the oven until cooked through.
  • Chill, slice, and fry as you would any bacon.

About the cure

Contains nitrite (preservative 250). This is deliberate and important: curing salts prevent the growth of harmful bacteria during the cure. Measure accurately and follow the included instructions exactly.

Ingredients & Dietary

Ingredients: Brown sugar, coconut sugar, salt, black pepper, preservative (250) (sodium nitrite).

Dietary: Gluten free; no MSG. Contains preservative (sodium nitrite). Not suitable for vegans or vegetarians. Always check the physical label.

The Rub Smuggler's Verdict

Darryl Rubb, The Rub Smuggler

Now that's a spice run with a payoff — eighteen kilos of bacon and not one receipt. Follow the cure to the letter, and once it's sliced and sizzling, dust the rashers with Fancy Hanks BBQ Pepper Seasoning and keep Butchers Axe Original BBQ Sauce close for the bacon-and-egg roll.

🏴‍☠️ Darryl's Secret: Home-Cured Smoked Bacon

The best rashers you'll ever smuggle out of your own fridge.

You'll need: 2kg skinless pork belly; Bacon Cure, measured exactly per the pack instructions; Large zip-lock or vacuum bag.

Do this:

  1. Weigh the belly, measure the cure precisely as the pack directs, rub it in evenly and seal in the bag.
  2. Cure in the fridge for the time stated on the pack, flipping the bag daily.
  3. Rinse, pat dry and rest uncovered on a rack in the fridge overnight.
  4. Smoke at 100–110°C (or use the oven) until it reaches at least 63°C internal, then chill completely and slice.

Why it works: The overnight air-dry forms a tacky surface that grabs smoke and gives you that deep bacon colour.

Shipping & Return  

Returns Policy

We don't see many returns — but if something isn't right, get in touch and we'll work through it together. Our full returns process applies to orders within Australia, returned within 30 days of purchase in their original, unopened condition, with proof of purchase.

We're not able to offer refunds for change of mind, so please choose carefully before checking out. Clearance and run-out items are sold as final sale, and gift cards can't be returned or refunded under any circumstances. If your order arrives damaged, faulty, or isn't what you ordered, contact us with a few photos and we'll arrange the best fix.

Read our full Returns Policy for details.

Shipping

We ship across Australia and to New Zealand. Shipping within Australia is a flat rate of $10 AUD, with the option to upgrade to Express at checkout. Orders to New Zealand are calculated by weight and shown at checkout. Orders are processed within 24 hours and typically shipped the next business day.

See our full Shipping Policy for estimated delivery timeframes by region.

Questions? Email info@therubhub.com.au — we're happy to help.
Coast n Smoke Bacon Cure, front of pack on transparent background

COAST N SMOKE: Bacon Cure – Makes up to 18kg of Bacon

$22.00
Coast n Smoke Bacon Cure, front of pack on transparent background
Coast n Smoke Bacon Cure — stack of thick-cut homemade streaky bacon rashers, glistening and golden
Coast n Smoke Bacon Cure — a rasher of homemade bacon lifted sizzling from the pan with a crisp curl
Coast n Smoke Bacon Cure — home cook rubbing the cure over a raw pork belly to make homemade bacon
Coast N Smoke barbecue brand logo, C and S monogram, Victorian south-west coast, on transparent background

COAST N SMOKE: Bacon Cure – Makes up to 18kg of Bacon

$22.00

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