Was time for more bacon, but gonna change it up a bit...so pork bacon, beef bacon, and a brisket!
Start with the pork, cured with tenderquick following
Bearcarver
method cold smoked with pitmasters choice pellets. Belly going in
Time for some tbs...
Had about 8 hours of smoke, time for a rest in the fridge
Sliced, vac sealed, and ready for the freezer
Now, onto the beef bacon! Friend of ours told me about this, said the cattlemens association often did this when they did cooks for the public. So started with a 16 1/2 lb brisket, was $2.99 lb.
Separated the point and flat, then the flat put into pop's brine. Flat out of the brine
Had a nice color all the way through , and of course had to have some test fry samples!
Seasoned with black pepper, onion and garlic powder. I sliced it into smaller pieces to get plenty of smoke
Had just gotten my new inkbird wifi controller so thought I'd use it to check on smoker temps using it's 4 probes. I love this thing! Thanks
Inkbirdbbq
Cold smoked this for 12 hours using pitmasters choice also, it got some good color
Some sliced up
Fried some up in lard, not as fatty as pork bacon
Makes for a tasty bacon and egg sandwich!
Last but not least by any means...the brisket point. I tied it up to make it more uniform and cook evenly. Threw it on the kettle, ran hot and fast, no wrap
Some tbs happening
About done, has some nice bark
Have to apologize for not many pics of the finish but wife said it was my best one yet...not bad since this was the first time doing it like this
I need to look in freezer for more leftover brisket, since we have been so busy I know some got put in the freezer that hasn't been eaten yet. But a pic of last little piece that wasn't froze with some sweet corn and summer squash fried in butter with onion and velveeta cheese melted on it
Glad I finally got around to getting this posted. Will definitely do more beef bacon...it turned out fantastic! Different than pork bacon but still oh so good!
Thanks for stopping by and taking a look! And as mom used to say...have a blessed day!
Ryan
Start with the pork, cured with tenderquick following
Bearcarver
method cold smoked with pitmasters choice pellets. Belly going in
Time for some tbs...
Had about 8 hours of smoke, time for a rest in the fridge
Sliced, vac sealed, and ready for the freezer
Now, onto the beef bacon! Friend of ours told me about this, said the cattlemens association often did this when they did cooks for the public. So started with a 16 1/2 lb brisket, was $2.99 lb.
Separated the point and flat, then the flat put into pop's brine. Flat out of the brine
Had a nice color all the way through , and of course had to have some test fry samples!
Seasoned with black pepper, onion and garlic powder. I sliced it into smaller pieces to get plenty of smoke
Had just gotten my new inkbird wifi controller so thought I'd use it to check on smoker temps using it's 4 probes. I love this thing! Thanks
Inkbirdbbq
Cold smoked this for 12 hours using pitmasters choice also, it got some good color
Some sliced up
Fried some up in lard, not as fatty as pork bacon
Makes for a tasty bacon and egg sandwich!
Last but not least by any means...the brisket point. I tied it up to make it more uniform and cook evenly. Threw it on the kettle, ran hot and fast, no wrap
Some tbs happening
About done, has some nice bark
Have to apologize for not many pics of the finish but wife said it was my best one yet...not bad since this was the first time doing it like this
I need to look in freezer for more leftover brisket, since we have been so busy I know some got put in the freezer that hasn't been eaten yet. But a pic of last little piece that wasn't froze with some sweet corn and summer squash fried in butter with onion and velveeta cheese melted on it
Glad I finally got around to getting this posted. Will definitely do more beef bacon...it turned out fantastic! Different than pork bacon but still oh so good!
Thanks for stopping by and taking a look! And as mom used to say...have a blessed day!
Ryan
