Smoked beef bacon
Smoked beef navel bacon
Servings: 8 people
Calories: 60kcal
Ingredients
- 2-4 kgs Beef belly (navel or plate)
Rub
- 2.5 % Salt
- 1 % Sugar
- 0.25 % pink salt cure no.1
- 0.30 % smoked paprika
Instructions
Curing
- With a kitchen scale, measure all your ingredients.
- Mix all the ingredients together in a bowl
- Rub thoroughly the curing mixture on all surfaces. Make sure the beef belly is all covered.
- Place the navel in a large zip-top bag with a rosemary sprig
- Refrigerate for 5 days
Smoking
- Rince thoroughly the beef navel in cold water
- Preheat your smoker at 190°F-200°F
- Cook until the navel as reach an internal temperature of 150°F
- Cool down in the refrigerator overnight
- Once cooled down, slice into thin to thick strips, depending on how you like your bacon
Cooking
- In a large skillet, at medium heat on a stovetop or on the grill, cook 8-10 slices until golden crispy.
- Remove excess fat with some paper towels
- Serve with your favorite breakfast or in a burger