How DO You Make Good Beef Bacon
- Thread starter dms3554
- Start date
TentHunter
Moderator
Here's a thread for some beef bacon I made a couple years ago. I will have to locate the pictures and re-upload them.
http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/beef-bacon-3753/
Basically the steps are exactly as you would make pork belly bacon; just use beef instead.
Beef naval (if you can find it) would be the same basic cut on a cow as pork belly. Otherwise any cut of beef with good fat marbling or streaks of fat will work.
http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/beef-bacon-3753/
Basically the steps are exactly as you would make pork belly bacon; just use beef instead.
Beef naval (if you can find it) would be the same basic cut on a cow as pork belly. Otherwise any cut of beef with good fat marbling or streaks of fat will work.
TentHunter
Moderator
Yes.
There are different methods. Look through the "Searching for the Cure" section and you'll find some posts on making bacon.
There are two basic home-cure methods; Dry-rub Curing & Wet (brine) Curing. Both work and have their own advantages.
► Here is a Dry-Rub cure method: http://www.pelletsmoking.com/searching-cure-26/bacon-dry-rub-cure-cold-smoke-method-6096/
Marty (MossyMo) & Tanya (Tatonka3A2) can give good advice if you want to go with a dry-rub cure.
► I prefer brine-curing over dry-rub curing because it's easier to control salt levels, and a lot more forgiving.
Here's my basic brine recipe:
For Bacon, don't worry about injecting it to 30%. Just put it in the brine and leave it for 7 - 10 days, then it will be cured and ready to smoke.
This thread shows the basic steps and gives a recipe: http://www.pelletsmoking.com/searching-cure-26/20-lbs-apple-smoked-cider-mill-bacon-6281/
There are also three smoking methods: Cold-smoke, Hot-smoke, or a combo (start off with a cold-smoke for a few hours then hot-smoke).
I prefer either the Hot-smoke or the Combo methods and take the bacon to 150° I.T. because it sets the bacon color better. And because a little more fat renders off using this method, the bacon doesn't shrink quite as much when you cook it.
Hope this helps, and don't hesitate to ask questions.
There are different methods. Look through the "Searching for the Cure" section and you'll find some posts on making bacon.
There are two basic home-cure methods; Dry-rub Curing & Wet (brine) Curing. Both work and have their own advantages.
► Here is a Dry-Rub cure method: http://www.pelletsmoking.com/searching-cure-26/bacon-dry-rub-cure-cold-smoke-method-6096/
Marty (MossyMo) & Tanya (Tatonka3A2) can give good advice if you want to go with a dry-rub cure.
► I prefer brine-curing over dry-rub curing because it's easier to control salt levels, and a lot more forgiving.
Here's my basic brine recipe:
For Bacon, don't worry about injecting it to 30%. Just put it in the brine and leave it for 7 - 10 days, then it will be cured and ready to smoke.
This thread shows the basic steps and gives a recipe: http://www.pelletsmoking.com/searching-cure-26/20-lbs-apple-smoked-cider-mill-bacon-6281/
There are also three smoking methods: Cold-smoke, Hot-smoke, or a combo (start off with a cold-smoke for a few hours then hot-smoke).
I prefer either the Hot-smoke or the Combo methods and take the bacon to 150° I.T. because it sets the bacon color better. And because a little more fat renders off using this method, the bacon doesn't shrink quite as much when you cook it.
Hope this helps, and don't hesitate to ask questions.
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