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Cow Bacon

post #1 of 6
Thread Starter 

A try at Cow Bacon, well kind of. Had an extra chuck roast, dry cured it for about 10 days in a ziploc in the bottom of the fridge. Took it out rinsed tasted for saltyness, dried and put in the Cookshack at about 175° until the internal hit 145-150° took about 4 hours, thought I was using apple wood but the container I actually grabbed was cherry so just went with it. Came out very nice the couple pieces I fried tasted great a bit of sweetness to it like bacon. Bot bad for a spur of the moment thought.

 

Will cool and slice up tomorrow.

 

I figured since chuck roast is cooked close to pork butt and shredded, and one makes BBB out of the butt, then this might work.

 

 

 

post #2 of 6

Is sounds like a great use for a Chuck Roast. Looks good. If you have a slicer, you may consider cutting the roast into bacon sized strips lengthwise then laying them on the side and slicing across the grain. This will make for more tender eating...JJ

post #3 of 6
Looks interesting. Cherry makes good smoke for beef. My favorite is a mix of cherry and pecan.
post #4 of 6
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Is sounds like a great use for a Chuck Roast. Looks good. If you have a slicer, you may consider cutting the roast into bacon sized strips lengthwise then laying them on the side and slicing across the grain. This will make for more tender eating...JJ


So I am trying to follow here, I think it hit me. had I turned the piece I cut 90° before I sliced it, it would have been cut across the grain. I honestly didn't pay any attention to the way I sliced it until I looked at the pictures.

So if I cut it straight down the way it is laying into say 1-1.5" strips then lay them cut side down and sliced?

I will have to pay more attention to it tomorrow when I slice, this just came out of the smoker and I had to give it a try so I cut that little piece at the top left of and it was good, at least to me it was.

post #5 of 6

" So if I cut it straight down the way it is laying into say 1-1.5" strips then lay them cut side down and sliced? "

 

Yep. This will cut across the grain and make it more tender. The way you did it is ok because it is not super thick but you will still be chewing 2" muscle fibers. It just could be better...JJ 
 

post #6 of 6
Thread Starter 

I don't always use my head but when I do it usually hurts.
Thanks for pointing this out.

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