- 2,362 Posts. Joined 11/2013
- Location: Massapequa, NY (Long Island)
- Points: 640
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That's what I would do with it since it's boneless.
However almost anything would be good with those Beauties!!
The only thing I wouldn't do with it is Cure it.
I'm sure it will be fine.
The only reason I said I wouldn't cure it is because the only time I personally cure Beef is for Dried Beef, and for that I want "ZERO" Fat. Then I take it low & slow to a 160° IT & slice it paper thin.
The parts you cured could end up similar to Pastrami. Luck be with you!!
Id say the pieces of meat u have come from the rib plate adjacent to the brisket! So if you figure out how the ribs ran so that when u slice it for bacon u slice same direction as ribs u will mostly slice cross grain so u have tender bacon!