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smokin'gal BBQ Pro

Joined: 28 Jun 2010 Posts: 610 Location: Seattle, WA
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Posted: Jun 30 2010 Post subject: Made some Beef Bacon |
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The local stores in my area stopped selling beef bacon, so I decided to make my own. After finding a meat shop that could sell me beef belly (whole beef short plate primal cut, minus the ribs), I engaged in the process of making some cured beef bacon. I used Morton's sugar cure at a rate of 1/2 ounce per pound, cured for 7 days per inch of thickness. I completed the process and here are your pics of the process and results:
Beef belly rubbed down with Morton's Sugar Cure ( with fresh cracked black pepper added):
I placed each beef belly slab in foodsavor bags:
After 2 weeks, I thoroughly rinsed the slabs, and soaked them in luke warm water. Thicker slabs got a 1 hour soak , thinner slabs got 2 hours. They were then placed on cooling racks and left to dry in the fridge for 2 days and 10 hours:
Side-view of thinner slab cut:
Side-view of thicker slab cut:
Dried slabs stacked and ready for the smoker:
Slabs on smoker after a few hours:
So while the slabs are on the smoker, I decided to take some of the slab trimmings, and cut off a few slices of cured, unsmoked bacon for frying:
The taste is not what I'm used to from the commerical beef bacon I used to be able to buy. It's very "beefy" and has an obvious lack of smoke flavor. Since it was dry-cured, you can see that there wasn't alot of milky-white liquid oozing from the bacon. Also, I think the cattle used for this were grass fed, which I don't think I've ever tried. Nontheless, it is tasty and slightly salty, like bacon should be.
Here are the slabs after about 4 hours on the smoker:
I had been smoking them at 135 degrees, using hickory and cherry wood, and raised this to 150-160 degress towards the end. Here are the slabs fresh off the smoker:
Cherry wood really gives smoked meats a dark, mahogany color.
I let them cool and then refrigerated them overnight. I cut into one of the slabs the following morning, hoping to slice and fry up a few pieces - beautiful:
However, I needed to cut fairly thin slices and the creamy fat would just make a mess on the slicer. So, in the freezer the slab went.
The bacon slab finished freezing and I sliced it up on the Chef's Choice 667:
Frying up the bacon:
Beef bacon, cheesy eggs, and cinnamon sugar toast (breakfast for dinner):
Close-up of beef bacon:
beef bacon BLT, with Hawaiian spicy BBQ chips:

Last edited by smokin'gal on Jun 30 2010; edited 1 time in total |
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broncosmoker BBQ Pro
Joined: 04 Aug 2007 Posts: 717
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Posted: Jun 30 2010 Post subject: |
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Wow beef bacon. Never had any or even ever seen it, but looks good. |
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BigPhil32 BBQ Super Pro

Joined: 05 Dec 2009 Posts: 1742 Location: Frisco, TX
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Posted: Jun 30 2010 Post subject: |
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HOLY CRAP!!!!! That is freaking amazing! Thanks for sharing and for giving me even more motivation to make some bacon!!! _________________ 1 homemade UDS smoker
1 18.5 WSM
Check out my blog on BBQ joints: http://lordofthesmokerings.wordpress.com/
Smoking since November of 2009... |
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KulinaryKila BBQ Fan

Joined: 09 Jan 2010 Posts: 183 Location: Manteca, CA
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Posted: Jun 30 2010 Post subject: |
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That stuff is screaming ABS's. Great pics looks delicious!!!! |
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borncrazy BBQ Fan
Joined: 24 May 2010 Posts: 153 Location: Buffalo, NY
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Posted: Jun 30 2010 Post subject: |
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i recently saw beef bacon for the first time at my RD and i have to say yours looks about 1000 times more appetizing. Though i would never try it, but after seeing yours,i may give it a chance. |
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whitey BBQ All Star

Joined: 25 Apr 2008 Posts: 5318 Location: washington state
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Posted: Jun 30 2010 Post subject: |
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smokin'newb
WOW!
Very cool.Never heard of such a thing..
Nice job I bet that stuff is some Yummy bacon.
Whitey. _________________ Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring" |
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OwenStubbs BBQ Super Pro

Joined: 27 Aug 2009 Posts: 1059 Location: Chicago 'burbs
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Posted: Jun 30 2010 Post subject: |
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Consider me educated as well! Never seen that, in stores, nor anywhere else. Looks tasty! Thanks for sharing! |
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zysmith BBQ Super Pro

Joined: 27 Mar 2009 Posts: 1168 Location: Uxbridge, MA
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Posted: Jun 30 2010 Post subject: |
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The purist in me always shunned 'alternate' bacon, after all swine is divine. But that looks freakin awesome! That would be great wrapped around a pizza fattie... _________________ Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
Weber Silver B gasser |
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borncrazy BBQ Fan
Joined: 24 May 2010 Posts: 153 Location: Buffalo, NY
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Posted: Jun 30 2010 Post subject: |
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borncrazy wrote: | i recently saw beef bacon for the first time at my RD and i have to say yours looks about 1000 times more appetizing. Thought i would never try it, but after seeing yours,i may give it a chance. |
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Dr Obvious BBQ Pro

Joined: 04 Jun 2010 Posts: 516 Location: Minneapolis, MN
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Posted: Jul 01 2010 Post subject: |
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Wow. I think I need to find some of that... _________________ Real eyes realize real lies |
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Toga BBQ Super Pro

Joined: 06 Aug 2008 Posts: 2736 Location: Southern Michigan
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Posted: Jul 01 2010 Post subject: |
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Wow that looks awesome. I have never seen beef bacon. I sure would not turn my nose up at that!! _________________ "if you cant cook it in bacon grease it ain't worth eating"
UDS
ECB x2
Gasser |
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smokin'gal BBQ Pro

Joined: 28 Jun 2010 Posts: 610 Location: Seattle, WA
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Posted: Jul 01 2010 Post subject: |
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Thanks everyone for your comments. I don't think all beef bacon is created equal, although it's hard to find commercally in the first place. I used to be able to buy Gwaltney beef bacon. I was sad when they stopped selling it. But the stuff I'm making now tastes soooooo much better than what I was buying. I'm already curing another batch with garlic and herbs de provence added to the curing mix. |
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Jul 01 2010 Post subject: |
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smokin'newb, just stick a fork in me cause I am done. That bacon looks awesome, I would love to try some of that. Nicely done my man.  _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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patruns BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: Jul 01 2010 Post subject: |
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I have to admit, I passed over this thread several times when I saw it was beef, but after looking at the pics.....................man that is some great looking beefcon! I might actually have to try since I have never seen it before either. Well done!  _________________ Pat
Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49 |
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smokin'gal BBQ Pro

Joined: 28 Jun 2010 Posts: 610 Location: Seattle, WA
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Posted: Jul 02 2010 Post subject: |
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patruns wrote: | I have to admit, I passed over this thread several times when I saw it was beef, but after looking at the pics.....................man that is some great looking beefcon! I might actually have to try since I have never seen it before either. Well done!  |
Thanks. If you grew up eating pork and therefore, pork bacon, it will most likely remain your preference. However, beef bacon is very tasty, and unlike pork, doesn't make me ill.
I think most people people try to make beef bacon make it from brisket. The whole point of bacon is chewy meat and crispy fat, and you can't get that from a brisket cut (although fried pastrami is tasty). Beef short plate is the only cut I'd ever consider using for beef bacon. |
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smokin'gal BBQ Pro

Joined: 28 Jun 2010 Posts: 610 Location: Seattle, WA
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Posted: Jul 02 2010 Post subject: |
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KulinaryKila wrote: | That stuff is screaming ABS's. Great pics looks delicious!!!! |
What are ABS's? |
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patruns BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: Jul 02 2010 Post subject: |
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smokin'newb wrote: | KulinaryKila wrote: | That stuff is screaming ABS's. Great pics looks delicious!!!! |
What are ABS's? |
I think he means ABTs......
http://www.thesmokering.com/forum/viewtopic.php?t=6253 _________________ Pat
Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49 |
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smokin'gal BBQ Pro

Joined: 28 Jun 2010 Posts: 610 Location: Seattle, WA
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Posted: Jul 02 2010 Post subject: |
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Ah, yes. I know I might get flamed for this, but I hate peppers. Green, yellow, red, jalapeņo, habanero... - just have a taste I can't appreciate. Texas Pepper jelly is about as much as I can stand. |
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Rojellio Es Caliente BBQ Super Pro

Joined: 15 Aug 2008 Posts: 1581 Location: Grand Junction Colorado
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Posted: Jul 02 2010 Post subject: |
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Looks great!!!!!!!!!!!!
You didn't by chance include garlic, black pepper, coriander etc in the cure on one of those??? The way I understand it... that is the cut of beef used for proper NY Deli Pastrami. Brisket, Round Roast and sometimes Spare Ribs are merely a substitute. _________________ Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker |
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smokin'gal BBQ Pro

Joined: 28 Jun 2010 Posts: 610 Location: Seattle, WA
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Posted: Jul 02 2010 Post subject: |
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Rojellio Es Caliente wrote: | Looks great!!!!!!!!!!!!
You didn't by chance include garlic, black pepper, coriander etc in the cure on one of those??? The way I understand it... that is the cut of beef used for proper NY Deli Pastrami. Brisket, Round Roast and sometimes Spare Ribs are merely a substitute. |
lol...no, I didn't use any standard "pastrami" seasoning, although I'm well aware of the fact that this "beef belly" cut was/has been the original cut used for pastrami. However, I bought quite a bit of this beef belly, and some pieces are more suited for pastrami, so I'll post more pics when I cure some for that purpose. |
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