Another Beef Bacon

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TexasMuskrat

Meat Mopper
Original poster
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Mar 15, 2016
182
129
Andrews, TX
Well ran out of the last beef bacon and decided it was time to make some more. Enjoy the pics. It is currently cooling before it goes in the fridge to rest. Cooked to IT of 150 and smoked with pecan wood. Black pepper, roasted garlic powder, paprika with olive oil binder. Cured 10 days. 7.5 pound whole packer brisket.
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That looks tasty to just slice up for a pastrami which I guess is essentially a beef bacon in that it is cured and smoked.
How do you reheat the meat?
 
That looks tasty to just slice up for a pastrami which I guess is essentially a beef bacon in that it is cured and smoked.
How do you reheat the meat?
I slice it up and then fry it just like bacon. This is cured with a salt, sugar and cure #1. Hot smoked at 250 until it 150. I am planning on corning a pastrami next though. 😀
 
It is actually a whole packer, it just has a small point. I use whole packers to do my beef bacon, cheaper then the beef plate.
Ya know.. I read that and missed it completely. I'm not gonna buy a whole packer, but I am gonna try this if I can find a reasonably priced flat with a good bit of fat.
 
Ya know.. I read that and missed it completely. I'm not gonna buy a whole packer, but I am gonna try this if I can find a reasonably priced flat with a good bit of fat.
It is one of my favorites, the first ones I ever made were from flats and they were amazing as well. If you make some let me know what you think.
 
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That's the exact salt/sugar/cure I do with my bacon, and I'm going to read that thread a few more times. Thank you!
You are most welcome. I did let this one cure for 10 days this time and the flavor it produced has been a huge difference, at least I think so, I am thinking of pushing my next one out to 14 days to see if that is the true sweet spot or not lol. I also no longer do heavy trimming and instead only trim the gray/brown outer layer of fat lightly and then I rub it down with the cure and vaccum pack it to cure in the fridge.
 
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