I had acquired beef navel from the local butcher it is 2.5 to 3 inches thick with a large fat cap I dry cured using Morton’s tender quick and have left it in the cure for 5 weeks is this too long I know I usually do a 14 day for 2” bellies.
I’d this meat salvageable or should I chunk it in the trash
In my neck of the woods pork bellies are very hard to find so I picked up a Prime brisket from Sam's Club and cured the flat. My ratios were 1.7% salt, 1% sugar and 0.25% Cure #1. The only seasoning was black pepper. This was cured and turned daily for 12 days, rested 18 hours and cold smoked...
Was time for more bacon, but gonna change it up a bit...so pork bacon, beef bacon, and a brisket!
Start with the pork, cured with tenderquick following @Bearcarver method cold smoked with pitmasters choice pellets. Belly going in
Time for some tbs...
Had about 8 hours of smoke, time...
Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker
Beef Rib (The thicker the better)
3 Tbsp Salt
1/3 Cup Sugar
2 Tbsp Pepper
2 Tsp Paprika
1 Tsp Pink Salt
Thoroughly mix all ingredients for the brine. Remove bones from the beef rib. Rub brine all over...