After curing, both the bacon and pastrami went into the smoker. Bacon was pulled out before it was fully cooked and pastrami was brought up to a higher temp(I like it as a lunch meat). Both turned out tasty. I was surprised as how similar beef bacon tastes to pork bacon. Not a bad thing I guess. I didn't like that one line of connective tissue or whatever you call it that runs in the middle of the prime rib. I thought that was still pretty chewy but the bacon itself was a huge improvement to the steak I originally tried.
Overall it was a successful experiment. Would I do it again? If I wanted more bacon and less hamburger, yes. Maybe more effort than what it's worth though. I dunno.
Thanks all for the input!
Overall it was a successful experiment. Would I do it again? If I wanted more bacon and less hamburger, yes. Maybe more effort than what it's worth though. I dunno.
Thanks all for the input!
