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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
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
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!