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?
After trimming I was left with this almost 7 lb slab...
The rest (mainly fat) got ground up for later use in venison sausage.
Getting wet cured for 6 or 7 days.
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°
Cooled overnight & sliced.
Quality control...
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!
After trimming I was left with this almost 7 lb slab...
The rest (mainly fat) got ground up for later use in venison sausage.
Getting wet cured for 6 or 7 days.
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°
Cooled overnight & sliced.
Quality control...
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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