Homemade Beef Bacon. How To Make Beef Bacon

Homemade Beef Bacon

Beef bacon is all the hype these days. A beef alternative to bacon. I will show you how to make beef bacon, step by step, in a easy way. Homemade beef bacon is absolutely delicious, and I cannot wait for you to try it. In this tutorial you will learn how to cure, smoke, and slice homemade beef bacon. So let's get started and let me show you how to make beef bacon.

WHAT IS THE BEST KIND OF MEAT IS BEST FOR THIS HOMEMADE BEEF BACON?

Brisket point is the best kind of meat to make homemade beef bacon. It has a large fat ribbon running through it, resembling pork bacon. It takes the cure perfectly, and when smoked and sliced thin is very tender and delicious. You can also use the brisket flat portion, or even the whole brisket. IS IT CHEAPER TO MAKE HOMEMADE BEEF BACON?

This all depends on how you source your brisket and ingredients vs. how much your grocery store sliced beef bacon is. I bought this brisket slab for $15 Cdn. It yielded about 10 portions beef bacon that I froze individually. This makes each portion $1.50. A pack of beef bacon is around $7-$10 per pack. Each pack yields about two portions, making each portion $3.50-$5.00. As you can see it is way cheaper to make homemade beef bacon at home.

DO YOU NEED CURING SALT FOR THIS HOMEMADE BEEF BACON?

In short, no you don't. Some people do not like pink curing salt, also known as praque powder #1 because it can create nitrates during the curing process. You can certainly not use it, and is safe to smoke and eat accordingly. You however will not get that pink beef bacon you are used to. It will look more gray and muted. It will not last as long either. This recipe requires just a little pink curing salt and I do recommend it personally.

Homemade Beef Bacon

WHAT YOU WILL NEED

Pellet Grill (I used my Pit Boss Grills Table Top)

Pellets (I used Pit Boss Grills Whiskey Barrel Pellets)

Zip Loc Bags

SPECIALTY ITEMS TO GET STARTED

Deli Slicer: This is a must when making deli meat. Roast beef is not cured and is usually a tougher cut of beef. Using a deli slicer you are cutting it to thin it actually tenderizes it in the process. Highly recommend investing in one if you can.

Smoker: For this recipe, we will be slowly smoking our turkey breast. We used my Pit Boss Grills Table Top Pellet Grill I used their whiskey barrel pellets to give it some depth and great flavor.

Kitchen Scale: You want to weigh out your brisket as well as the praque #1 powder to ensure you are properly curing your brisket per lb / g.

PRAGUE POWDER #1 You will need to carefully weigh your brisket as well as the Prague powder. You will need 2.5g of Prague Powder #1 per 1kg of brisket. Example if your brisket is 5kg you will need 12.5g of Prague powder.

INGREDIENTS

• Brisket Point (3 lbs)

• Kosher Salt (1/4 cup)

• Brown Sugar (1/2 cup)

• Pink Curing Salt (1 tsp, also known as Prague Powder #1 )

• Maple Syrup (1/2 cup)

• Black Pepper (1 Tbsp)

INSTRUCTIONS

1. Mix the Cure: In a bowl, combine the kosher salt, brown sugar, black pepper, pink curing salt, and maple syrup (if using). Mix thoroughly to create the curing mixture.

2. Apply the Cure: Place the brisket in a large resealable plastic bag with the curing mixture.

3. Curing Process: Seal the bag. Place it in the refrigerator and let it cure for 8-10 days. Turn the brisket every day to ensure even curing.

4. Prepare for Smoking: After the curing period, remove the beef bacon from the refrigerator and rinse it thoroughly under cold water to remove the curing mixture. Pat it dry with paper towels.

5. Smoking Process: Preheat your Pit Boss Grills Navigator to around 200°F. Use a sweet pellet blend for your bacon. (Full pellet review here). Place the cured brisket in the smoker and smoke it for about 4-6 hours, or until it reaches an internal temperature of 165°F.

6. Cooling and Slicing: Once smoked, let the beef bacon cool completely. You can refrigerate it for a few hours to make slicing easier. Use a sharp knife or a meat slicer to cut the bacon into desired thickness.

7. Cooking: Your homemade beef bacon is now ready to cook! Fry it in a pan over medium heat until crispy or use it in your favorite recipes.

Remember, proper sanitation and food safety practices are crucial when curing and smoking meats at home. Follow the curing instructions carefully and ensure all equipment and surfaces are clean to prevent any risk of contamination. Enjoy this delicious homemade smoked bacon recipe!

Homemade Beef Bacon

ARE DELI MEATS HEALTHY? They are a great source of protein. They are also filled with glues, saturated fat, sodium and nitrates. They are considered a processed meat. Although I sometimes cure with nitrates, this series of How To Make Deli Meat is geared towards making deli meat more healthier for my family.

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