Beef Bacon

[rexster314]

Doing two beef navels for bacon today. Cured for 20 days.

 

[TNJAKE]

I'm in for the finish. If you've never had it you're gonna love it!

 

[tbern]

going to be watching for sure!

 

[SmokinAl]

Love to try beef bacon!
Can’t wait to see how yours comes out!
Al

 

[JLeonard]

Looking good. In for the finish.

Jim

 

[smokerjim]

Looking good

 

[bauchjw]

I’m in!

 

[civilsmoker]

Oh man I WANT some!!!

 

[Brokenhandle]

In for the finish as well!

Ryan

 

[SmokinVOLfan]

Robert aka @tx smoker is a master in beef bacon. He might be able to give you a couple pointers. Can’t wait to see how this turns out!

 

[tx smoker]

Robert aka tx smoker is a master in beef bacon. He might be able to give you a couple pointers.

Thanks for the shout out John but I'd hardly consider myself a master. I've made it once and have the second batch going that
I started last weekend. It appears from the pic that the bellies you have going are considerable smaller than the ones I have done, but that shouldn't change processor flavor profile. Matter of fact it'll make things easier slicing and packaging. As for the curing process, I'd recommend going at least two weeks. Not so much from a safety standpoint (but it certainly doesn't hurt) but to give more time to develop the flavors. The beef seems to be more dense and doesn't absorb the seasonings like pork does. It's also thicker so again, more time is beneficial. When sliced and cooking the stuff, you have to treat it more like a brisket or it'll be tough. It doesn't need to be torched but it must be cooked on low temp for a longer period of time to get tender. I've just done mine in an electric and on the grill but @xray cooked some in the oven that I sent him in our Christmas exchange. Maybe he'll chime in here with how he did his to give another option. I don't remember time and temp that he mentioned. Do it right though and you're in for a treat unlike anything you've ever had

Last weekend I put 45 pounds of bacon down to cure: 31 pork and 14 beef.

Robert