Recipe was for Venison Bacon, but I substituted Beef for the Venison. I made a test batch of 10 pounds before I tried a large batch. Did not want to waste the meat, if the Beef Bacon SUCKED! It was GREAT, so I made a large batch.
This was a premix of spices I got from my distributor, and included the cure.
60% Pork Shoulder and 40% Beef Round Roast
Ground the pork and beef. Added spices to pint water per 15# meat and mixed thoroughly.
Made into (7) 4# loaves, wrapped in stretch wrap and in the fridge for 24 hours.
Out of the fridge and into the smoker for 6 hours of Apple Wood smoke and finished until internal temps hit 160*
Rested overnight, sliced and vac packed.
My 5 year old getting in on the action. I purchased a full case of Pork Shoulders from SAMS for $1.29/lb. and ground it all up. Some I used for Beef Bacon and the balance I used for Italian and Breakfast Sausage. Don't let the cute look fool you, we call him "The Devil Child"!!!!
Approx. 4# loaves...OOPS!....One Bigger than the other...
Smoked for 6 hours with Apple, but kept going with heat until internal temps hit 160*
7 of these fat boys waitin' to get sliced
Sliced one up for tasters and a little "Adult Beverage"
Test Fry - Nice and lean
Next morning fried egg and beef bacon sammies!!! OMG!!!
The end result looked like SPAM, but tasted more like salami. Flavor was outstanding!
I "LOVE" any and all bacon, and this Beef Bacon far exceeded my expectations.
Thanks For Looking