Beef Bacon

[TexasMuskrat]

Well woke up this morning and remembered I had briskets to turn into bacon. First one has been trimmed and put in vacuum bags with cure.

1.5% salt
1% sugar of choice
.25% cure #1

I have a total of 11 lbs currently curing. Now to wait for the other ones to that just a little more. I'll keep everyone up to date as these get finished and sliced. They will be spending 10 to 14 days in my fridge cooler at 36 degrees. I will pull the packages each day, massage, and turn over.

 

[Brokenhandle]

Look forward to the finish!

Ryan

 

[Compulsive Smoker]

Well woke up this morning and remembered I had briskets to turn into bacon. First one has been trimmed and put in vacuum bags with cure.

1.5% salt
1% sugar of choice
.25% cure #1

I have a total of 11 lbs currently curing. Now to wait for the other ones to that just a little more. I'll keep everyone up to date as these get finished and sliced. They will be spending 10 to 14 days in my fridge cooler at 36 degrees. I will pull the packages each day, massage, and turn over.

Looks great! I’m along for the ride!

 

[indaswamp]

I'm in...

 

[Rafter H BBQ]

I’m in, seems the cab is crowded… I will ride in the back on the wheel well by the cooler…

 

[Fueling Around]

Lurking as a creepy neighbor.

 

[TexasMuskrat]

I’m in, seems the cab is crowded… I will ride in the back on the wheel well by the cooler…

Just as long as you don't open it to much. Have to keep the bacon cold while it cures.

 

[SmokinAussie]

I'm liking what I see here. Beef bacon is awesome. There should be more of it.

Please carry on!

Bill

 

[JIMSMOKES]

Haven't seen brisket turned into bacon. I'm definitely watching this!

 

[DRKsmoking]

Well , on the back with Justin. This should be good.

You're a Daisy if you do.

David

 

[TexasMuskrat]

Haven't seen brisket turned into bacon. I'm definitely watching this!

They turn out great. I have done a few.

 

[Smoking Allowed]

I'm watching too. This is something I've been thinking about and have looked at a few recipes. Some with cure #1 and some without so I'm interested in your results

 

[Fueling Around]

They turn out great. I have done a few.

Do you use the point or flat or both?

 

[TexasMuskrat]

Do you use the point or flat or both?

I use both. The last one I did was a whole packer. This time I am breaking them down into uniform slabs, so they fit better on my slicer. Here is a link to one of my other beef bacon posts.

Another Beef Bacon

Well ran out of the last beef bacon and decided it was time to make some more. Enjoy the pics. It is currently cooling before it goes in the fridge to rest. Cooked to IT of 150 and smoked with pecan wood. Black pepper, roasted garlic powder, paprika with olive oil binder. Cured 10 days. 7.5...

www.smokingmeatforums.com

 

[TexasMuskrat]

So I need some help with making a hard decision. I hadn't realized it until today but I had a couple of times when measuring the cure #1 that my scale read -6 after taking the cure off the scale. I didn't think much of it while making them but my brain kicked in and now I am thinking I might have tripled the amount of cure in a couple of the bacons. Problem is I do not know which ones. So do I throw all of them away? Do I pull now rinse and re-bag and figure the cure that is already in it is good enough. What would y'all do?