How do you make BACON-flavored BEEF jerky?

Discussion in 'Beef' started by mfreel, Aug 27, 2014.

  1. mfreel

    mfreel Smoking Fanatic

    This one has become a personal challenge.  

    How do you make bacon-flavored beef jerky?

    First of all, I don't want to use pork or bacon for this project.  It won't last (rancid) and I don't think it will result in the texture I want for whole muscle jerky.

    I think I'd use the typical top-round or bottom-round, whatever goes on sale and doesn't require a bank loan.

    But then...what do I do?

    I'm thinking I could use my same maple sugar bacon cure mix and some CBP on the sliced beef and cure it overnight. Maybe add some extra brown sugar?  I usually use Hi Mountain mixes for my jerky.  This would be about the same stuff.  Then, I'd smoke it at about 180 or so until done.

    Would I get a similar "bacon" flavor if it's not pork?

    Anyone attempt this before?

    These are questions.

    I need some ideas, folks!!!!!  Help a guy out!!!!!
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I would think it would be like cured Beef Jerky or Cured Dried Beef, with maybe a sweetness added.

    If you cure Pork, you get Belly Bacon, Jowl Bacon, Buckboard Bacon, Canadian Bacon, Ham, etc, etc.

    If you cure & smoke Beef, you get Smoked Beef Jerky or Smoked Dried Beef, depending on if you slice it before or after curing & smoking. The only difference you might have is a bit of sweetness from the Maple Sugar added.

    Bear
     

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