Beef Bacon

[TNJAKE]

I need it in my life too...finding flats around here can be quite the goose chase.

After tons of research my next go at beef bacon will be chuck short ribs with the bone cut off. Will resemble bacon more with the added fat

 

[JLeonard]

BBLTs(Beef Bacon Lettuce and tomatoes), Beef Bacon Eggs Benedict, oh man, Jackpot!

I'm with you....It'd be like Franks Hot Sauce.....It'd be on everything! Great looking stuff.
Jim

 

[pineywoods]

Looks good Jake

 

[chopsaw]

Looks good Jake.

 

[TNJAKE]

I'm with you....It'd be like Franks Hot Sauce.....It'd be on everything! Great looking stuff.
Jim

Thanks Jim. Tasty stuff

 

[TNJAKE]

Looks good Jake

Appreciate it Jerry

 

[TNJAKE]

Looks good Jake.

Thanks Rich. Super happy with how it turned out.

 

[indaswamp]

After tons of research my next go at beef bacon will be chuck short ribs with the bone cut off. Will resemble bacon more with the added fat

why not beef navel?

 

[Nefarious]

Thanks ray. You'll love it

And my first question is, can I use less salt. I have to go read all the curing stuff from the corned beef post to see if I can figure it out on my own.

 

[TNJAKE]

why not beef navel?

I saw some videos with beef naval and was perfect but I've never seen that around here

 

[chopsaw]

I saw some videos with beef naval and was perfect but I've never seen that around here

Gotta look under the cow .

 

[TNJAKE]

And my first question is, can I use less salt. I have to go read all the curing stuff from the corned beef post to see if I can figure it out on my own.

You can use some less salt but you'll need a certain amount to drive the cure. This was perfect for our taste. I have high BP so I'll have to let you know how I feel after eating more than a couple pieces lol

 

[Nefarious]

You can use some less salt but you'll need a certain amount to drive the cure. This was perfect for our taste. I have high BP so I'll have to let you know how I feel after eating more than a couple pieces lol

Thanks jake, for some reason family doesn't mind more salt in bacon, so maybe it isn't an issue. I still want to understand.

 

[DougE]

And my first question is, can I use less salt. I have to go read all the curing stuff from the corned beef post to see if I can figure it out on my own.

You can go 1.5% salt + the salt from the cure (1.75% total salt) but I wouldn't go much below that. The cure requires salt to draw it into the meat.

 

[TNJAKE]

Thanks jake, for some reason family doesn't mind more salt in bacon, so maybe it isn't an issue. I still want to understand.

Gotcha. If salt sensitivity isn't an issue then I'd start around where I did. Not sure you can go below 1.5% salt. You'll have to ask someone more science driven for that answer

 

[checkdude]

Wow! That looks so good! Never would have thought of beef but Damn that looks so good! Mabey I missed it but how does beef bacon taste?

 

[TNJAKE]

Wow! That looks so good! Never would have thought of beef but Damn that looks so good! Mabey I missed it but how does beef bacon taste?

Thanks bud. Hard to explain lol. Has a beefy texture but to me tastes very similar to country ham. Kinda messes with your mind. Tasty stuff though

 

[Ringer]

Good job on this. There is a local butcher in Chattanooga that does beef bacon. I've never had it but it's on my radar now for sure. Well executed man!

 

[Rafter H BBQ]

Jake, that looks outstanding! Nice thread, thanks for posting… I am going to try this!

 

[jcam222]

I saw some videos with beef naval and was perfect but I've never seen that around here

I used beef naval for bacon. I had to order it from the Amish butcher shop. Yours looks great. Kind of a cross in taste between bacon and pastrami?