Beef Bacon with Boneless Short Ribs: An Experiment

Discussion in 'Bacon' started by worktogthr, Sep 12, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks to all he help of many people on this forum I came up with a game plan on turning some boneless beef short rib pieces into beef bacon.

    Soaked the piece in pops brine with some garlic, onion, and black pepper added to the mix. Left it in the fridge for two weeks, took it out today, rinsed it, dried it and here it is:




    Coated it with generous amounts of garlic, onion, and black pepper:

    Now these will hang out uncovered in the fridge for a few days until I smoke hem on either Monday or Tuesday. Planning the warm smoke method for about 10-12 hours just like when I do pork belly bacon. Excited to see how this turns out. Wish me luck!

    -Chris
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    [​IMG]
     
  3. hank2000

    hank2000 Smoking Fanatic

    What Tropics said
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Move Over Richie!!!

    Make room for the Bear------->>>>[​IMG][​IMG]

    Brought you one too---->>[​IMG]  

    Bear
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Got the slab in at around 9:00 with hickory in the AMNPS. Set the MES to 100 which on my unit is about 120-130.

     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here it is at about 3.5 hours of smoke. Taking on some color:


    I'll be back later.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Good!![​IMG]

    [​IMG]

    Bear
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Very interesting!:Looks-Great:
     
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here it is off the smoker. Got about 9.5 hours of hickory smoke:


    I'll be back in a few days for the sliced pics and taste test! Thanks for watching!

    -Chris
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Me Too---Well for the Pics, anyway!!

    Bear
     
    Last edited: Sep 15, 2015
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So today I sliced open the slab. Now unfortunately I got unlucky. I was advised that the way the rib bones run would probably be against the grain which would make it more tender so I cut down the middle.


    Now the reason I say in unlucky is because it seems like the grain runs a bunch of different ways and mostly diagonal . It's going to be hard to really cut against the grain. I am planning on slicing super thin anyways so I'm sure it will be fine. I baked one piece in the toaster oven to try it:


    It curled up a lot while cooking but I have to say... Really nice texture when I ate it. Not quite crispy like bacon. A little chew but really tender. The taste is like bacon and pastrami combined which is what I expected but really awesome.

    I will be back tomorrow after I thin slice it with my electric slicer. Thanks!
     
    Last edited: Sep 15, 2015
    dirtsailor2003 and tropics like this.
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris would you use them meaty ribs again for that? Does have a real nice Pastrami color.

    Richie

    A point for trying something out of the box.
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks for the point Richie!  To answer your question, probably not.  The only reason I tried it was because I got a large quantity of these boneless short ribs for a great price and I like to tinker.  It is similar to pastrami which I eat with eggs often so I could probably get brisket cheaper in most cases and make pastrami.  Definitely a tasty experiment.
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking beefy beacon! Nice smoke!

    [​IMG]
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much!!
     
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Finally sliced it up today. Found the grain after a little searching but definitely made more tender bacon when cut across the grain.


    Fried up a couple of pieces. Let them go for too long but they were crispy and delicious.


    Thanks again for watching!

    -Chris
     
    bearcarver, 4pogo7 and jcollins like this.
  17. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris That does look better today.Thanks for sharing

    Richie
     
  18. looks awesome 
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    That Looks Awesome, Chris!![​IMG]---------------------[​IMG]

    Mighty Tasty!![​IMG]

    I could handle a few slices of that with my Daily Eggs!!!

    Bear
     
  20. 4pogo7

    4pogo7 Smoking Fanatic

    Awesome looking bacon! [​IMG]  
     

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