• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Beef Brisket Bacon Experiment: Success!! (Pics)

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,720
6,052
Joined Apr 14, 2013
I've wanted to try making beef bacon for a long time but can't seem to find the bellies. I contacted several places online as well as a couple of local ranches that process their own beef. Nothing, nada, not a single response. On a whim I decided I'd give it a shot using an 18# CPB whole packer brisket. Defrosted it then trimmed off the major fat and cut it down to the approximate size of a pork belly. From there I cut the slab into two pieces, calculated my cure for both, and mixed it all up. The larger of the pieces was an additional experiment. It was cured using celery powder that was gifted to me by our very good friend smokin peachey smokin peachey Never used it before. The smaller of the pieces was cured with Cure #1. Both had the prescribed amount of sugar and salt in the cure. Both slabs were seasoned with Jeff's Texas rub. Being that the rub has a considerable amount of salt in it I backed off with the calculated salt in the cure by a couple of grams.

Heavy fat and a good chunk of the point cut off.
016.jpg


The two slabs and 5# of trimmings that were ground the next day....for something that I'll do later
017.jpg


Cure and seasonings applied then into vac seal bags. Burp the air out but I don't vacuum them.
001.jpg


After a two week soak in the cure, rinsed, and ready for round 2 of seasonings.
003.jpg


Seasonings applied for the second time. Now into the fridge for an overnight rest.
004.jpg


The next day they go on the Rec Tec for 6 hours of low temp / extreme smoke
006.jpg


When they come off the smoker it's back into the fridge overnight uncovered. Here is the larger of the two slabs just before slicing. I'm really liking the color on this.
007.jpg


All sliced. The 3 stacks on the left were more from the point and cured with the celery powder. The 3 stacks on the right were more from the flat and done with Cure #1. I hit a big vein of fat so stopped slicing.
008.jpg


As you can see the CPB briskets are pretty lean. My first thought when I started slicing was that it looks just like pastrami....then it dawned on me. Pastrami is cured beef brisket and so is the bacon. Stands to reason they will look very similar. The huge difference is in the flavor of course. You still have the deep beefy flavor but none of the "sweetness" that you get with pastrami and the texture is very similar. The flavor of the rub was perfect to go with the beef. This stuff has an outstanding flavor. You just have to get past the thought of pork belly bacon. It's totally different but really good. I can see all sorts of fun stuff to do with this. Rubens, BBBLT's, bacon cheese burgers, and the list goes on. It was a crap shoot but came out well.I'll be keeping this on hand at all times.

Thanks for looking and I'll see y'all on the next "Tales From the Crypt" :emoji_laughing:

Robert
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,720
6,052
Joined Apr 14, 2013
Forgot to mention this. There is a noticeable difference in flavor between the celery powder and the Cure #1. With the celery powder the flavors are much more pronounced, clearly defined, and noticeable than with the Cure #1. That may well be my go-to cure now. I really like it!!

Robert
 

Steve H

Smoking Guru
OTBS Member
SMF Premier Member
6,228
5,255
Joined Feb 18, 2018
You got my mailing address Robert.....! J/K. That looks excellent! I've had beef bacon before. But I bet this is amazing with Jeff's rub on it.
 

Steve H

Smoking Guru
OTBS Member
SMF Premier Member
6,228
5,255
Joined Feb 18, 2018
Forgot to mention this. There is a noticeable difference in flavor between the celery powder and the Cure #1. With the celery powder the flavors are much more pronounced, clearly defined, and noticeable than with the Cure #1. That may well be my go-to cure now. I really like it!!

Robert
Do you use the same amount of celery powder as you do cure #1?
 

TNJAKE

Smoking Guru
SMF Premier Member
5,311
6,558
Joined Nov 26, 2019
That looks good Robert. It's on my bucket list
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,720
6,052
Joined Apr 14, 2013
That looks excellent! I've had beef bacon before. But I bet this is amazing with Jeff's rub on it.
Thanks Steve. Took a few bites to get my brain wrapped around it being totally different than pork ut it sure is good!!

Do you use the same amount of celery powder as you do cure #1?
With the celery powder it says to use a multiplier of X .0025 for ground meat and between .0025 and .005 for muscle meat. I picked one in the middle and calculated at X .0035. I also weighed in grams so the calculations would be far more accurate.

Robert.
 

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,720
6,052
Joined Apr 14, 2013
That looks good Robert. It's on my bucket list
Thank you Jake. You might want to take a look around and see if you can find beef bellies. This worked well but I still want to get a belly and see how that comes out.

Robert
 

smokin peachey

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,288
4,581
Joined Aug 1, 2016

tx smoker

Master of the Pit
OTBS Member
★ Lifetime Premier ★
4,720
6,052
Joined Apr 14, 2013
Celery juice powder is not all equal like cure #1. You must follow the label.
Thank you for chiming in here. As much as I've used the Cure #1 I honestly do not know the ratios. For bacon I just use the cure calculator. For sausage I just measure it with a teaspoon. Notice that I did not do a comparison between the Cure #1 and celery juice powder? :emoji_wink: That's because I did not know for sure. As you stated, follow the directions, which is exactly what I did and it came out perfectly. I actually did a lot of reading and research on that stuff before starting this project being that I'd never used it before. I will say though, using it as Daniel notes, it is some darned good stuff!!

Robert
 

Sowsage

Master of the Pit
★ Lifetime Premier ★
3,922
3,801
Joined Oct 18, 2017
Thats some fine looking bacon! Cant wait to see some of it used in some of your cooks! Endless possibilities!
 

Steve H

Smoking Guru
OTBS Member
SMF Premier Member
6,228
5,255
Joined Feb 18, 2018

smokin peachey

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,288
4,581
Joined Aug 1, 2016
Thanks! I'm thinking about trying that on a batch of bacon. After looking all over. I found about 20 pounds.
I’ve done a lot of bacon with it. It turns out really good. I usually do 1.75% salt and 2-2.5% Nova maple sugar and the celery juice powder.
 
Last edited:

smokin peachey

Master of the Pit
OTBS Member
★ Lifetime Premier ★
2,288
4,581
Joined Aug 1, 2016
Forgot to mention this. There is a noticeable difference in flavor between the celery powder and the Cure #1. With the celery powder the flavors are much more pronounced, clearly defined, and noticeable than with the Cure #1. That may well be my go-to cure now. I really like it!!

Robert
Glad to hear you like the celery juice powder
 

sandyut

Master of the Pit
OTBS Member
SMF Premier Member
2,815
2,082
Joined Feb 18, 2015
great idea Robert! Ill be right over for a massive BLT of that!
 

Brokenhandle

Master of the Pit
★ Lifetime Premier ★
3,652
2,471
Joined Nov 9, 2019
That's some great looking bacon Robert! It's some great tasting stuff! We usually fry ours in lard and that works real well.

Ryan
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
4,867
4,328
Joined Jun 13, 2017
That looks fantastic Robert! I’ll have to try celery powder cure sometime. I’ve bought hot dogs cured with it before and they were tasty.
 

sawhorseray

Master of the Pit
SMF Premier Member
★ Lifetime Premier ★
4,612
5,759
Joined Oct 17, 2014
Geez, I was responding to this hours ago and my wifi died, garbage! I've never had BB this looks looks absolutely phenomenal Robert, big Like! I bet that'd be great for a Ruben sanny, or with a few eggs for breakfast! Nice piece of work amigo! RAY
 

xray

Master of the Pit
OTBS Member
3,841
2,446
Joined Mar 11, 2015
Your beef bacon looks awesome Robert! I never had it before or ever really heard of it. It looks like you’re going to have some interesting dishes added to the rotation!
 

SmokinVOLfan

Master of the Pit
OTBS Member
4,940
3,788
Joined Feb 27, 2018
DosEquisThumbsup.gif

Nice job on that Robert. Have never had beef bacon so def will add to my list to try out soon!
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.