How to Make Beef Bacon From Brisket at Home

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Beef bacon is simply delicious. Moving picture salary, now pic information technology tasting similar beefiness ribs. This easy-to-make bacon is the sweet-salty-smoky cousin of pork bacon. You'll love it!

I'k always up for a new hazard, a new recipe, and a wildly interesting thought.

While trolling around the internet one twenty-four hours, I came across a recipe for beef belly button. And so started thinking... Beef navel, is that beefiness belly?

You know what we do with pork belly, can nosotros do that with beef abdomen?

Turns out that y'all tin!

This beef bacon recipe is dedicated to a new adventure.

Jump to:

• Tips + Tricks
• What Is Beef Umbilicus?
• Beef Salary Vs Pork Bacon
• Primal Ingredients
• How To Brand Beef Bacon
• How To Melt Beef Bacon
• How To Apply Homemade Beef Bacon
• More Smoked Recipes To Enjoy!
• Batch + Storage Information
• Recommended Tools
• If you love this mail
• 📖 Printable Recipe
• Pin This Beefiness Bacon Recipe!

Tips + Tricks

No. ane --> Beef salary has a unique flavour, while it still has the characteristic sweet/salty/smoky goodness that makes bacon, well, bacon, it's got a deeper more beefy gustatory modality. Kevy compared information technology to smoked beef plate ribs.

No. ii --> If you've experimented with curing and smoking salary from my tutorial, this post will seem very familiar and comfortable to you!

No. 3 --> You don't NEED a meat slicer for this recipe, but information technology sure makes the job easier. If you like to melt in large quantities and save leftovers, or make salary or beef jerky regularly, it will pay for itself!

No. four --> This is a fourth dimension-intensive process but it doesn't include much hands-on time. Computing the brine, rubbing the belly, and slicing the bacon is a small part of the procedure. And it'due south then worth it.

What Is Beef Omphalos?

The beef omphalus, or beef belly, is the cut that joins to the brisket flat and runs towards the groin on the underside of the short ribs.

This cutting, while not impossible to discover, generally needs to be sourced from a local butcher. If you're reading this recipe from Alberta, I source my beefiness belly from D'Arcy's Meat Market place in St. Albert.

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Beef Bacon Vs Pork Salary

Pork fat has a lower melting point than beef fatty. This is what gives pork belly that silky-oily feeling when handling.

Beef navel, on the other hand, feels firm and drier. If you've ever made your own pork bacon or touched raw bacon, the difference will be noticeable.

In my experience, beefiness abdomen, and, past extension, bacon from beef has less fatty and tends to be leaner than traditional pork bacon. I plead the 5th on the vastness of my experience in making salary, information technology's incriminating, and my medico might meet this! Hah!

Central Ingredients

Beef navel/ beef belly: When purchasing your beefiness belly, await for a belly with a deep crimson color, obvious fat marbling, and an even thickness throughout. We LOVE AAA Alberta Beefiness. Yous just tin't beat the flavor and quality!

Curing salt: You lot tin't cure meat without curing salt! Await for a curing salt called #1 curing common salt or Prague powder. It's pink in color.

Brown carbohydrate: Bacon needs saccharide! Nosotros prefer dark-brown sugar for the molasses content and the flavor that adds to the bacon.

How To Make Beef Bacon

1. Gather your equipment: Yous'll demand a proficient nutrient scale, a pen and chip paper, a computer (maybe), a baking sheet, and plastic wrap.
2. Weigh the beef belly slab: Identify information technology on the scale. Mensurate in grams. Write the weight on the top of your sticky note. At this betoken, I like to place my abdomen on a baking canvas so that when I add together the dry alkali it doesn't make a huge mess. See photos below.
3. Calculate your dry brine: PER LB of beef, you need 10g kosher salt, 5g brown carbohydrate 1g nitrate table salt. If you don't want to do the math, visit this awesome WEB-BASED CALCULATOR and select the post-obit options; Us curing standards, Skin Off. So I utilise the measurements listed for salt, sugar, and the minimum amount of nitrates.
4. Make the dry brine: Identify your pocket-sized bowl on the scale and tare it out. Measure the specified amount of salt, so tare, add the carbohydrate, tare, and then the nitrate salt. Mix this together thoroughly.
5. Sprinkle the brine mix on the beef belly, making sure to go both sides, and the edges. Pat it in.
6. Lay down ii big pieces of plastic wrap on the counter, and place the brined beefiness belly on the wrap. Wrap the belly ensuring it'due south completely covered. And so wrap it a second time.
7. Place the beef abdomen on a clean baking canvass and place information technology in the fridge.
8. Cure the beefiness bacon in the refrigerator for five days, flipping the slab once per day.
9. Launder the beef abdomen. On the fifth day, unwrap the slab. Run it nether common cold water and rinse it well.
10. Identify the washed abdomen onto a wire cooling rack and set information technology on top of a cookie sheet. Place the abdomen dorsum into the fridge uncovered overnight.
11. Preheat the smoker to 185f. Remove your salary from the refrigerator and fume it until it reaches an internal temperature of 145-150f. The beef abdomen photographed in this postal service took five i/two hours. * I like to always cook with a foil-wrapped baking sail or chafing pan under my meat. Keeps the grill SO much cleaner.
12. Remove the baconfrom the smoker and let information technology to come up to room temperature before placing it in the refrigerator to chill for at to the lowest degree 2 hours.
13. Slice your beef bacon with a meat slicer, or a skilful brisket knife and a steady hand.
14. Vacuum pack the salary in portion sizes that work for your family unit, and store in the freezer until ready to use, 3-4 months, if information technology lasts that long!

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Condom Notation:

Curing meat requires specific expertise and failure to cure meat properly may upshot in sickness or death. Please consider consulting an expert before attempting to cure meat for your family.

How To Cook Beef Bacon

I cook beef bacon the aforementioned way that I melt bacon bacon.

Lay the slices in a cold cast iron skillet and slowly heat over low to medium-low heat (for my stovetop, I usually use 3 on the punch). Flip the bacon once, when the underside of the bacon has browned. Cooking beefiness bacon is non difficult, the look time is!

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How To Use Homemade Beefiness Salary

Utilise your beef belly salary however you'd use regular bacon:

• in BeefLTS. See below. YUM!
• crumbled in salads, it would be succulent in my steak pasta salad!
• served with eggs and toast.
• wrapped around your Texas Twinkies or smoked jalapeno poppers.
• swap it for regular bacon for a beef salary-wrapped smoked filet mignon!

More Smoked Recipes To Savor!

• Smoked Burgers

• Smoked Jalapeño Popper Dip

• Smoked Jalapeño Poppers

• Smoked Pork Tenderloin

Batch + Storage Information

Batch:

From ane slab of beef belly we are able to get between 75-90 slices, depending on the size of the belly and the thickness of the slice.

Storage:

Uncooked cured beef salary should be stored in an airtight container in the refrigerator and cooked within ii days. Cooked bacon tin be stored in an airtight container in the fridge for upwardly to iii days

• Smoker:Kevy and I purchased a TRAEGER TIMBERLINE 1300 in June 2019. Our life has changed! It'due south such a keen machine - we've run thousands of pounds of pellets through it and would buy it once more and again! Cheque out all the peachy SMOKED RECIPES we've developed.
• Temperature Probe:I have and Dearest a MEATER+ MEAT PROBE. The probe itself is really brilliantly designed with a self-charging dock, a minimalistic probe, and actually intuitive app.

📖 Printable Recipe

Prep Time: 15 minutes

Cook Time: 6 hours

Cure Time: six days

Total Time: 6 days half-dozen hours xv minutes

Beef bacon has all the succulent sweet/salty/smoky parts of bacon with a singled-out beef season. Y'all'll love this awesome beef umbilicus / beef belly recipe.

Ingredients

• i slab of beef belly
• fibroid kosher common salt, as needed
• brown sugar, every bit needed
• #1 curing salt, as needed

Instructions

1. Gather your equipment: a good food calibration, a pen and scrap paper, a calculator, a baking sheet, and plastic wrap.
2. Weigh the beef belly slab. Measure out in grams.
3. Calculate your dry brine. PER LB of beef, y'all need 10g kosher salt, 5g chocolate-brown sugar 1g nitrate salt. If you don't desire to practise the math, visit this crawly WEB-BASED Figurer and select the following options; US curing standards, Skin Off. Then I use the measurements listed for salt, saccharide, and the minimum amount of nitrates.
4. Identify a small bowl on the scale and tare it out. Mensurate the specified amount of salt, then tare, add the sugar, tare, and then the nitrate salt. Mix this together thoroughly.
5. Sprinkle the alkali mix on the beef abdomen, making sure to become both sides, and the edges. Pat information technology in.
6. Wrap the belly in two layers of plastic wrap.
7. Place the wrapped beef belly on a clean baking sheet and place it in the fridge.
8. Cure the beef bacon in the fridge for 5 days, flipping the slab one time per day.
9. On the fifth twenty-four hour period, unwrap the slab. Run it nether common cold h2o and rinse it well.
10. Identify the washed belly onto a wire cooling rack and fix it on top of a cookie sheet. Place the belly back into the fridge uncovered overnight.
11. Preheat the smoker to 185f.
12. Remove your bacon from the refrigerator and smoke it until it reaches an internal temperature of 145-150f.
13. Remove the bacon from the smoker and permit information technology to come up to room temperature before placing it in the fridge to arctic for at to the lowest degree 2 hours.
14. Piece your beef salary with a meat slicer, or a practiced brisket knife and a steady hand.
15. Vacuum pack the bacon in portion sizes that work for your family, and store in the freezer until ready to use, 3-4 months, if it lasts that long!

Notes

SAFETY Notation:

CURING MEAT requires specific expertise and failure to cure meat properly may outcome in sickness or death. Please consider consulting an skillful earlier attempting to cure meat for your family.

Batch:

From one slab of beef belly we are able to go between 75-90 slices, depending on the size of the abdomen and the thickness of the slice.

Storage:

Uncooked beefiness bacon should exist stored in an airtight container in the fridge and cooked within 2 days. Cooked beef bacon tin exist stored in an airtight container in the fridge for up to 3 days

Diet Information:

Yield:

40

Serving Size:

1
Corporeality Per Serving: Calories: 6 Full Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 2mg Sodium: 30mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 1g

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Source: https://www.cravethegood.com/beef-bacon/

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