Beef Bacon - first try

[edmonds]

From our last processed Dexter steer, we got one side of beef navel cut into halves. The other side was cut into our usual short plate (dino) ribs.
I really like the ribs but was willing to sacrifice some for a navel to make bacon with.
Son #2 was visiting for the holidays so good time to give it a try.
I cut one of my navel cuts into halves again, so these 2 slabs are each 1/8th of the cow's navel/belly.

Cured, dried, and smoked at 200-225F with hickory to IT=150.

One slab was kinda fatty but still fried up good

and made for some tasty beef bacon.

The other slab was leaner (or maybe it depends on how you slice it?)

and also made some wonderful bacon.

Breakfast with scrambled poblano eggs.

 

[DRKsmoking]

WOW Steve that looks really good , love the eggs also
on my list to try as I just did up my first BuckBoard Bacon last week

So now I must try beef

David

 

[flatbroke]

Very nice.

 

[Retired Spook]

You are a food artist, sir; the scrambled eggs plate looks like a Rembrandt!

Pretty much impossible to get beef navel near where I live and the price of show-off navel is absurd - the absolute best cut there is for pastrami.

 

[Brokenhandle]

Looks like you nailed it... nice job!

Ryan

 

[jcam222]

Looks fantastic! I need to try this sooner or later.

 

[JLeonard]

Man that looks good. I’ll take a double on that breakfast plate. I bet that bacon would make some great BLTs.

Jim

 

[chopsaw]

Fantastic as usual .

 

[Fueling Around]

Oh that Dexter is the breed that sure gives a great selection of cuts
That navel would make some wonderful traditional pastrami too

 

[edmonds]

WOW Steve that looks really good , love the eggs also
on my list to try as I just did up my first BuckBoard Bacon last week
So now I must try beef
David

Beef is very different from pork. The fat has a higher melting point so doesn't crisp the same way.

Very nice.

thanks

You are a food artist, sir; the scrambled eggs plate looks like a Rembrandt!
Pretty much impossible to get beef navel near where I live and the price of show-off navel is absurd - the absolute best cut there is for pastrami.

I got more navel in the fridge. May try doing pastrami next time instead of bacon.

Looks like you nailed it... nice job!
Ryan

thanks

Looks fantastic! I need to try this sooner or later.

Relatively easy. Kinda like making pastrami.

Man that looks good. I’ll take a double on that breakfast plate. I bet that bacon would make some great BLTs.
Jim

I can't bring myself to eat BLTs with store bought tomatoes, so will have to wait.

Fantastic as usual .

Thanks

Oh that Dexter is the breed that sure gives a great selection of cuts
That navel would make some wonderful traditional pastrami too

Will have to try making some pastrami. Out Dexters usually give some nice marbling, but sometimes a little too much.

 

[Steve H]

Great looking BB! I cook mine at a lower temperature longer to get the fat to crisp up.

 

[Retired Spook]

Beef is very different from pork. The fat has a higher melting point so doesn't crisp the same way.

thanks

I got more navel in the fridge. May try doing pastrami next time instead of bacon.

thanks

Relatively easy. Kinda like making pastrami.

I can't bring myself to eat BLTs with store bought tomatoes, so will have to wait.

Thanks

Will have to try making some pastrami. Out Dexters usually give some nice marbling, but sometimes a little too much.

If your beef navel is "too marbled" for your liking, I know a guy that would love to buy it...

 

[Cajun Smokes]

If your beef navel is "too marbled" for your liking, I know a guy that would love to buy it...

Mouth watering pics

 

[Gonna Smoke]

Oh heck yeah, Steve!!

 

[chilerelleno]

WOW!
Now that looks like something I need to try.
Never had beef bacon before.

 

[millerbuilds]

That looks great! I may need to finally try beef bacon.

- Jason

 

[edmonds]

Great looking BB! I cook mine at a lower temperature longer to get the fat to crisp up.

So i discovered. Beef fat has a higher melting temperature and needs more time to render and get crispy.

If your beef navel is "too marbled" for your liking, I know a guy that would love to buy it...

Oh yeah? And who could that be? You know, it should be cheap since it's so fatty. But seems that most cuts that used to be cheap are now pricey.

Mouth watering pics

Thanks

Oh heck yeah, Steve!!

Thanks.

WOW!
Now that looks like something I need to try.
Never had beef bacon before.

Give it a try. I had never had any before either.
There are 2 ways to do it: cold smoke (I am not set up for this) and hot smoke, in which you smoke at 200F or so to an IT=150.

That looks great! I may need to finally try beef bacon.
- Jason

Yea, try it. I think you can also use a brisket point.