Beef Bacon

[Papa Bob]

Looking for some Beef Bacon recipes any help

[Spinaker]

While we do not currently have a specific beef bacon recipe. You can use this Pork Bacon recipe just as easily. It is amazing.
Simply sub in the beef for the pork belly.

I would use either beef navel(belly), brisket point, short rib or plate ribs. (bones removed)

If you want the best beef curing recipe, make some corned beef using this recipe. Then take that corned beed and make the best thing on the site. Homemade Smoked Pastrami.

[Andrrr]

Oooooh, brisket point or boneless short ribs sound like really good options for beef bacon. I’m adding that to the list

[Spinaker]

Yep, nothing better. Andrrr

[Papa Bob]

Ok thanks I have made the corned beef and and the pastrami several times and they are great do appreciate the quick response

[Spinaker]

Ok thanks I have made the corned beef and and the pastrami several times and they are great do appreciate the quick response

Yeah no problem at all.

I would try using the homemade bacon recipe and just sub in the beef cut you were gonna use. Speaking of which, what cut were you planning on using?

[yakima]

I used beef navel, and followed the pork bacon recipe, which worked fine. The beef navel, however, was disappointing. Way too much fat. We ordered in a case thru a local wholesaler, no chance to inspect prior to purchase. After doing the first one, I learned to trim very aggressively. Good tasting result, but massive waste. I did render some fat into tallow.

I prefer pork to beef bacon, and will not do this again with navel, unless able to inspect the meat. As I recall, there were 6 bellies in the case, all too fatty. Probably grain finished; grass finished is likely leaner. Brisket would be my choice; probably not trim it as much as when doing "brisket".

[Spinaker]

Good to know. I was thinking of using brisket point for this. I feel like that would be perfect. I can't find any beef navel anywhere.

[yakima]

My buddy, in the restaurant business, got it thru his wholesaler, special order. His wife does not eat pork, and he had it in Afghanistan. They think it is great.

I would consider a whole brisket, to get both the inner and outer fat layers. The fattiest brisket I have ever seen would not be close to the navel we had.

[Papa Bob]

Well after reading you all brisket flat would be the logical way what about the point do you smart people think the fatty point might make good bacon

[Spinaker]

I think the point is the way to go. That would work way better than the flat.

[yakima]

Try the point, retaining some of the internal fat layer when you separate it from the flat, as well as some external fat.

[Papa Bob]

Do you still have any of the belly grind some up with the flat for some tasty burgers

[Papa Bob]

I do believe you are correct