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Beef bacon

post #1 of 5
Thread Starter 
Does anyone have any good recipes for beef bacon? We purchased a part of a cow and it included the bacon. Any help would be appreciated. Jim
post #2 of 5

Here you go. Easy and good, Treat the beef bacon like curing a Brisket. You can add any herbs and spices you like to the brine and on the Bacon before smoking...JJ

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

post #3 of 5
I made beef bacon with boneless short ribs and it came out quite good. I used Pop's Brine and Bear's method for cooking bacon. Check out this thread:
http://www.smokingmeatforums.com/t/234806/beef-bacon-with-boneless-short-ribs-an-experiment

Now when you say the bacon of the cow do you mean the belly, the plate ribs? Have a picture?
post #4 of 5
Quote:
Originally Posted by worktogthr View Post

I made beef bacon with boneless short ribs and it came out quite good. I used Pop's Brine and Bear's method for cooking bacon. Check out this thread:
http://www.smokingmeatforums.com/t/234806/beef-bacon-with-boneless-short-ribs-an-experiment

Now when you say the bacon of the cow do you mean the belly, the plate ribs? Have a picture?

 

I would like to see a pic too. I am thinking he has a boneless Plate (navel) to use. I have had untrimmed Plate Pastrami it is great if you don't mind slices that are 50/50 Fat to Lean...JJ

post #5 of 5
Quote:
Originally Posted by Chef JimmyJ View Post

I would like to see a pic too. I am thinking he has a boneless Plate (navel) to use. I have had untrimmed Plate Pastrami it is great if you don't mind slices that are 50/50 Fat to Lean...JJ

Yeah, when I was starting the beef bacon and had some questions some members of the forum recommended boneless plate. Haha I don't mind 50-50 on occasion. You only live once haha. They always say pork fat rules. Beef fat ain't too shabby either!
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