Beef Bacon

TentHunter

Moderator
I love my butcher! I walked in and he tells me to come around the counter because he saved something for me. He walks into his cooler and comes out with a 12+ lb beef navel from back rib area. I immediately thought, "Beef Bacon." At $2.00/lb, how could I pass it up?
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After trimming I was left with this almost 7 lb slab...
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The rest (mainly fat) got ground up for later use in venison sausage.

Getting wet cured for 6 or 7 days.
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Time to go onto the MAK (smoke mode with Hickory) until an I.T. of 120° then temp bumped to 200° until an I.T. of 150°
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Cooled overnight & sliced.
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Quality control...
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In a word... YUM!!!!!

The whole family loves it! Some of this will make a great gift for a friend I have who doesn't eat pork!
 
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TentHunter

Moderator
It tastes like bacon, especially with the Hickory smoke, but with a slight beefy undertone. It's more in the fat where you can tell the slight difference.

I will tell you turkey bacon can't even begin to hold a candle to this.

I saw this listed in the Cabelas Catalog and considered ordering some until I saw it was $32.99 for a 2 lb pack (plus shipping) YIKES!!!
 

ACW3

New member
Cliff,
I saw that same ad in Cabelas and had the same reaction. I may have to look for some beef navel and give it a try. What wet cure did you use? Was it the one for Cider Mill bacon?

Art
 

TentHunter

Moderator
Art, I used my basic ham brine/cure and it worked perfectly (so no cider in this).

1 1/2 gallons Filtered Water
1 1/4 cup Pickling Salt
2 Cups Brown Sugar
4 tsp. Cure #1
 

squirtthecat

New member
I saw beef bacon at the store the other day... (might have been from Burger's Smokehouse) It does sound interesting!
 
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