Camp Oven pork crackling

[whiteman]

I'm about to tackle a loin of pork (unrolled) in the Bedourie on the weekend. I'd like to get the crackling going. My recipe will be along the lines of apples and brown onions topped with the pork with some wine or apple cider for moisture in the mix. I'll have salt rubbed into the skin of course.

However, my experiments with the Bedourie on other meat cuts shows it is a fabulous steamer so I'm expecting difficulty getting the crackling to form. Besides doing it separately, any tips?

[Derek Bullock]

More heat on top. In fact pile the coals on but keep an eye on it so it doesnt burn. Soggy steamed meat is usually a result of to low a heat.

A nice low heat is fine if you are slow cooking a baked cheese cake . Yummmmmmmm

Cheers


Derek

[whiteman]

Thanks Derek. I'll let you know how I get on.

[whiteman]

Bloody awesome result!. Thanks for the simple tip Derek. It worked a treat and impressed the guests, most of them doubters that you could get good crackling from a camp oven.

[Derek Bullock]