Gellar
Well-known member
I have a bunch of beef belly that was given to me. I’m going to make some bacon. Any tips or tricks you recommend? My plan is to cure it, smoke it, slice it fry it.
Beef bacon
- Thread starter Gellar
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shannerdrake
Well-known member
Sorry I don’t have any experience here. However, I’m sure it would be great. You could always go pastrami style too and do a fusion thing.
I’ve done pork belly like a brisket. Sure you could do beef belly brisket
I’ve done pork belly like a brisket. Sure you could do beef belly brisket
I'd go that route before going bacon route - but I'm not much for using red meat for pork meat items (I'm funny that way)
now bear to me works well for a pork replacement (bacon, sausage, etc)
Gellar
Well-known member
I have 6 of them. I’ll try them both.
JEL
Well-known member
It is certainly worth a shot. Interested in how it turns out.
shannerdrake
Well-known member
That’s an embarrassment of riches!I have 6 of them. I’ll try them both.
Gellar
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That’s just the beginning.
Gellar
Well-known member
I have a beef belly thawing. I’ll let everyone know how it goes.
Scott85
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After living in the Middle East for 3 years and that was the only type of bacon you could get; I can say that beef bacon is one of the most vile things ever created by man. I would much rather have turkey bacon over beef bacon.
Gellar
Well-known member
I will soon find out. Thanks for the heads up.
Gellar
Well-known member
The beef bacon is curing. It should be ready to smoke Friday night at 200 degrees until it’s at about 150 internal temp. I used a recipe from Jess pryles. The slab started at 8.4 lbs. the cure mix was:
6T salt
2/3 cup white sugar
4T black pepper
4tsp paprika
2 tsp pink curing salt
For good measure and since I can’t leave a good recipe alone I added 3T maple sugar.
That looks great! One Q: The maple syrup doesn't hinder the salt from it's curing process? Never done bacon - anything so I'm not speaking as if, in the know... You've peaked my thoughts for a fun project. Look forward to the sliced pics!
shannerdrake
Well-known member
No it does not hinder it.
Gellar
Well-known member
I never thought about that. I used maple sugar. You boil the sap until it crystallizes. I just figured they make maple bacon from pork so why not? I’ll look into it to make sure.
Thanks. I’m still going to do some research.
Farmerj
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Has to be real maple syrup and not that corn syrup based commercial crap.
kwyeewyk
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Sugar helps feed the good bacteria which inhibit bad bacteria
Gellar
Well-known member
It’s smoking day! I’m going to wash the cure off the meat, Pat dry, and the let it sit out for a few hours before I smoke it to 150 degrees.
Gellar
Well-known member
Hour and 15 minutes in. It’s at 100 degrees. It has swollen up quite a bit.
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