- Jun 28, 2015
- 483
- 296
I think I discovered a new food group, at least new to me.
Been doing Breakfast outside on my new Camp Chef griddle. I do breakfast burrito for myself each morning, often I use what ever left over meat there is in the fridge.
Last night I made some sliders with my last pack of pastrami that I made a few months ago using a Walmart corned beef flat and had a few slice left over. I had sliced it about the thickness of Thick Bacon.
So this morning I tossed it on the griddle and crisped it up good on both sides to use in my burrito, I swear the image that came to your mind when you saw the words Beef Bacon, is exactly what this stuff was. Not as crispy as bacon, more of a crisp but touch chewy version, but between the flavor and the look, etc. it reminded me of bacon with a beefy undertone, I think the fact that the pastrami is cured helps give it the right flavor profile to call it beef bacon.
My wife, who hates pastrami, try a piece. Big mistake! Now I have to share my pastrami :-(
Been doing Breakfast outside on my new Camp Chef griddle. I do breakfast burrito for myself each morning, often I use what ever left over meat there is in the fridge.
Last night I made some sliders with my last pack of pastrami that I made a few months ago using a Walmart corned beef flat and had a few slice left over. I had sliced it about the thickness of Thick Bacon.
So this morning I tossed it on the griddle and crisped it up good on both sides to use in my burrito, I swear the image that came to your mind when you saw the words Beef Bacon, is exactly what this stuff was. Not as crispy as bacon, more of a crisp but touch chewy version, but between the flavor and the look, etc. it reminded me of bacon with a beefy undertone, I think the fact that the pastrami is cured helps give it the right flavor profile to call it beef bacon.
My wife, who hates pastrami, try a piece. Big mistake! Now I have to share my pastrami :-(
