Well thanks to our old friend Robert
I have a nice piece of beef belly, CPB of course. I cut the piece in half & used http://diggingdogfarm.com/page2.html
bacon calculator for the cure.
This is how it came.
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Out of the plastic.
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Cut it in half, and into the bags with the cure for a couple of weeks.
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Out of the cure (18 days, stuff got in the way).
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Coated in pepper & ready for a 4 day rest in the fridge.
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The weather has not been cooperating , it’s been hot & I want to cold smoke this. So the first day I put it on early & let it go 6 hours, then back into the fridge.
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Next day I went 10 more hours, it was a bit cooler!
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Then another 4 days in the fridge, and finally it’s slicing day!
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I got rid of my big slicer, so I had to cut these down in size a bit.
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I really like to try to slice my bacon cross grain, and it was a challenge with this belly.
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I have a bunch of bacon & lardons.
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All bagged up & ready for the freezer, except for the paper plate, that’s lunch!!
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We figured out thru trial & error, that beef bacon needs to be cooked slowly in the oven. We fried a test piece & it was like fatty jerky. So we cooked it in the oven at 350 for 30-40 minutes. It came out crispy & tender. The big difference is this stuff is a flavor bomb.
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It did shrink up quite a bit!
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Fresh made bread, tomato from the garden, lettuce from the garden, & homemade beef bacon. Dang I guess I’ll have to start making my own mayo!
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With all the hype going on with the beef bacon, I was really expecting something special, and this did not disappoint. The flavor is off the charts. It’s very beefy with wonderful tasting fat. Cooked in the oven it is crispy just like pork bacon, but with twice the flavor. I don’t think Judy & I will share this with our neighbors, they can eat the pork bacon!!
Thanks for stopping by folks. And thanks to Robert for giving me the opportunity to make my own beef bacon!!