Hello, friends! My lady is requesting beef bacon, so who am I to deny her?
What experience do you have? Any tips? Does anyone know of a really great recipe? I haven't come across one on the site, but it wouldn't be the first time I have missed something seemingly obvious. Also, what are your thoughts on cut? Is navel a must, for has anyone had success with other fatty bits.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
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ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
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ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
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Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
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Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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Indian, followed closely by BBQ.
I have done some searching, yes. There are surprisingly few actual recipes though. And, of course, how does one ever know how reliable random Web recipes are, for anything? Thats, after all, why we are here, right? The trustworthiness, resourcefulness, and general awesomeness of the folks and community here?
They're joshing around making funny plays on words, Monster. Not poking fun at you or your question.
I've made pork bacon but never beef bacon. Looking at the recipes for beef bacon, it doesn't look very much different than the pork version. Besides Pryle's recipe which looks reasonable, here's another one that looks reputable. It suggests using short rib meat as an alternative to the navel cut -- https://steakschool.com/slow/brissie...rs-beef-bacon/
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
This is a very interesting question. I don't have any recipes to offer, but I think beef bacon is normally made from beef navel plate (as is much pastrami). Years ago, I tried to find somebody that offered beef navel with only limited success. Local outfit that does whole carcass butchery was willing, but only grass fed beef and they were way to proud of it ($$$$) I've been making pastrami from boneless beef chuck ribs recently using method that I posted here. So, I decided to fry a couple of slices as I would bacon. Put a little tallow in the skillet and fried:
It was quite tasty, not as crisp as store bought bacon , but similar to home made using Meathead recipe and, of course, less fat than "streaky" bacon. I think I'll try it with some fried eggs and grits in the morning.
Anyway, If I was trying to make this more bacony, I'd increase the salt in the cure, and then skip the pastrami rub and rub with maple syrup or sugar for smoking. I'd also skip the Sous Vide finish and would cut parallel to the grain instead of across it.
Obviously, this is just rambling, but its something interesting (at least to me) to play around with.
I would probably go with Meathead's advice to follow his recipe exactly for your first try then, if it's acceptable, tweak for later batches. Once you get the right amount of cure#1 and salt, the meat is pretty much a blank canvas, you can use pretty much any spice/sweetness that you fancy. I personally like to experiment . . . admittedly there have been failures!
johnec00 Thank you for the advice. Also, every time I scroll past those photos you posted, I somehow end up with drool in my keyboard. Will send you the bill for repair.
I think I may be missing something though: Did Meathead have advice about working with beef, specifically? Or do you just mean his suggestion for beginner bacon makers in general... Thanks again, amigo!
The curing process for pork and beef are essentially the same.. differce is the cut of meat and seasoning on the outside. I use the same curing ingredients for ham,. Bacon , pastrami, dried beef,.the process is the same just different texture from the cut of meat and seasonings on the outside.. I currently have some beef navel and some boneless short ribs and may have to try some bacon..
Rather than beef, I use boneless veal breast to make "Vacon". I cure it like bacon, and then smoke it @225. Then slice and fry up. As an Orthodox Jew, I’ve never eaten bacon, but friends told me it tasted like the pig stuff.
A buddy of mine has been making "bacon" from boston butts, mostly because he has a freezer full of them bought on sale, and claims its good. It certainly wouldn't be quite as fatty as pork belly bacon, but I've been tempted to cure a butt and try it. I made Tasso from butt in the past, and it was quite good used as a bacon sub in recipes (and I ate it in sandwiches like pastrami).
I wonder if you could use a fatty cut like brisket or chuck roast and cure it like bacon, or would those cuts be too tough?
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
My family's pepper tolerance is apparently lower than Meathead's, but my rub is similar, just replacing about half the pepper with ground juniper berries.
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