Beef bacon?

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pc farmer

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Feb 17, 2013
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Central Pa
I have a nice sized flat that I thought about makin beef bacon with.

I know there wont be much fat but......
 
Not using pickling spices. Just cure it and smoke like I do bacon.
 
OK, I'm in on this. 
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I've eaten a lot of beef bacon in Malaysia (Primarily Muslim country) and thought it was "OK" as a substitute but prefer pork.  I think it's a stigma with me though as others loved it.  I might have liked it better had they not called it bacon maybe.  LOL

I'm in though and I'm certain what you make yourself will be better than what I had there.
 
Beef brisket flat in pops brine for bout 12 days then cold smoked after the cure
 
Last edited:
Well it comes out tomorrow.

Should I cold smoke for many hours or warm smoke?   OR just hot cook and eat it.

Whats the word?
 
When I did mine, I warm smoked it at about 100 degrees for about 11-12 hours...as long as the AMNPS tray gave me!  Came out pretty darn good!  Even with the regular bacon curing and seasoning process, it does remind me of pastrami.
 
I agree too that a cold smoke would be best because it is lean enough where you don't really want to cook it at all before you fry it up to eat.  With belly I feel like you can get away with that because it has so much more fat.
 
I'm watching this one as well, Never tried but have heard of it...... So I'm on the band wagon as well Cold smoke..
 
Ok so cold smoke it is. I wanted to get it out of the cure tonight but it will have to wait till tomorrow
 
Pulled out of the cure tonight.

Cured nice. Really nice.



Seasoned with " my black forest seasoning" and in the fridge to dry till tomorrow evening.



I am still expecting a fail here.
 
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