Beef brisket bacon

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Master of the Pit
Original poster
SMF Premier Member
Oct 10, 2021
Seattle WA
Inspired by TNJAKE TNJAKE I tried my hand at making some beef brisket bacon. I got a piece already trimmed, most fat gone, from Costco.

I cured for 14 days, let it rest naked for 1 1/2 days. Cold smoked with apple for about 6 hours, then let it rest for two more days naked in the refrigerator.

After the cure

After the smoke

I cut it in the middle, haven't ordered slicer yet, busy with wife's birthday, she celebrates for a week which includes thanksgiving.

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