Beef bacon?

[pc farmer]

I have a nice sized flat that I thought about makin beef bacon with.

I know there wont be much fat but......

 

[pc farmer]

Not using pickling spices. Just cure it and smoke like I do bacon.

 

[smokin peachey]

This sounds interesting.

 

[pc farmer]

Candidate?

 

[smokin peachey]

You are making me hungry [emoji]128523[/emoji]

 

[redheelerdog]

OK, I'm in on this. 

 

[okie362]

I've eaten a lot of beef bacon in Malaysia (Primarily Muslim country) and thought it was "OK" as a substitute but prefer pork.  I think it's a stigma with me though as others loved it.  I might have liked it better had they not called it bacon maybe.  LOL

I'm in though and I'm certain what you make yourself will be better than what I had there.

 

[pc farmer]

Beef brisket flat in pops brine for bout 12 days then cold smoked after the cure

 

[pc farmer]

Well it comes out tomorrow.

Should I cold smoke for many hours or warm smoke?   OR just hot cook and eat it.

Whats the word?

 

[redheelerdog]

Old School Cold Smoke... 

 

[pc farmer]

Old School Cold Smoke... Thumbs Up

I can do that. 36 hours?

 

[redheelerdog]

 

Old School Cold Smoke... 

I can do that. 36 hours?

Sounds good to me, I love it good and smoky.

 

[worktogthr]

When I did mine, I warm smoked it at about 100 degrees for about 11-12 hours...as long as the AMNPS tray gave me!  Came out pretty darn good!  Even with the regular bacon curing and seasoning process, it does remind me of pastrami.

 

[dirtsailor2003]

Looks interesting, but I cant get pastrami out of my head! I don't think that it will fry up great, but I could be wrong.

 

[crankybuzzard]

I'll watch and I'd cold smoke.

I too am curious as to how well it will fry up.

 

[worktogthr]

I agree too that a cold smoke would be best because it is lean enough where you don't really want to cook it at all before you fry it up to eat.  With belly I feel like you can get away with that because it has so much more fat.

 

[ab canuck]

I'm watching this one as well, Never tried but have heard of it...... So I'm on the band wagon as well Cold smoke..

 

[pc farmer]

Ok so cold smoke it is. I wanted to get it out of the cure tonight but it will have to wait till tomorrow

 

[pc farmer]

Pulled out of the cure tonight.

Cured nice. Really nice.



Seasoned with " my black forest seasoning" and in the fridge to dry till tomorrow evening.



I am still expecting a fail here.

 

[bellaru]

Looks good so far