Beef bacon

Smoked beef bacon

Who doesn’t love bacon? I’m sure most people do, but did you know that bacon can be made from beef too? The beef belly, full of fat is the perfect part to use to make bacon. But why are we only used to eat it from pork? It’s simply because it’s cheaper and not because of the taste because beef bacon is simply amazing! Plus, it’s pretty easy to make. If you are up for something new, i definitely recommand trying this recipe.

First thing you will need to do, is call your local butcher and asks if he can get you a beef plate. It’s also called beef belly, or beef navel. The only downside in this part of the beef is that you can’t predict how the layer of fat will look like. You can ask your butcher some advice to help choose a decent plate with not too much fat on.

Once you have your navel in hands, you will need all the ingredients for a dry cure. Most of the ingredients are hands on but you might need some more digging to find #1 curing salt (InstaCure, pink salt or prague powder).

In the recipe below, the curing ingredients are calculated in ratios. First, find out your plate’s weight in grams. Then, multiply the weight by the percentage required for each ingredients. Here’s an example with a plate weighing 3.31 kgs (3,310 g):

• Salt – 2.5% x 3,310 g = 82.75 g
• Sugar – 1% x 3,310 g = 33.10 g
• Curing salt – 0.25% x 3,310 g = 8.275 g
• Smoked paprika – 0.3% x 3,310 g = 9.93 g

Obviously, you will need a kichen scale to measure your ingredients correctly.

Once  all ingredients are mixed together, rub all surfaces thoroughly with the curing mixture. That will create some heat and will help the crystals to penetrate the meat pores.

Once all done, place your plate in an extra-large zip-top bag, a large vacuum bag or a container. Place a few rosemary sprigs inside the bag along with the beef belly to give a little extra perfume while curing.

The curing process takes between 5 to 7 days, as long as you turn the bag over daily.

Once the cure has made it’s work, remove the navel from the bag and rince thouroughly under cold water for about 10-15 minutes to remove all excess salt on the surface to avoid an over-salty bacon.

Low and slow smoking resquires a reliable smoker. For this recipe, i used my Bradley electric smoker. As for the wood flavors, it really depends on your preferences. If you like a mild smoky touch, cherry, maple or apple wood should gives you the best results. If you want a strong taste, i recommand you go with hickory or mesquite.

Preheat your smoker between 190°F-200°F and smoke until internal temperature has reached 150°F. It should be enough for the smoke to penetrate the navel without cooking it.

Once your beef bacon has reached the internal temperature point, take it out and let it cool down overnight in the refrigerator. Once the fat has cooled down, cut it into thin or thick slices, depending on your preferences.

Just like classic pork bacon, pan fry in a large skillet and enjoy it straight, in your breakfast, in a sandwich, or in a burger.