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Bbq Bubba 02-16-2013 01:41 PM

Beef bacon???
5 Attachment(s)
Absolutely! Took 2 - 6# beef navels, trimmed of all extra fat and cured for 7 days.
Soaked out and air dried overnight to equalize the cure.
Smoked over hickory until 150*.
Rested, sliced and cooked on the flattop.

Outstanding! :wink:

The_Kapn 02-16-2013 01:44 PM

Mighty pretty bacon!

Did have a "bacon" flavor or a "Pastrami" flavor??



BobM 02-16-2013 01:46 PM

That looks great! :thumb:

Bbq Bubba 02-16-2013 01:46 PM


Originally Posted by The_Kapn (Post 2370550)
Mighty pretty bacon!

Did have a "bacon" flavor or a "Pastrami" flavor??



Baconified pastrami?

Slightly salty but beefy. Not sure why this isint made more often?

The_Kapn 02-16-2013 02:01 PM

Never heard of nor seen Beef Navels anywhere down here.

Will keep my eyes open though.



Midnight Smoke 02-16-2013 02:15 PM

Just add some Eggs, Toast and Hash Browns.

Phubar 02-16-2013 02:20 PM


RL Reeves Jr 02-16-2013 02:21 PM

Really glad you posted this. Definitely going to put this on our next menu. Great project.

Southstar Jeff 02-16-2013 02:40 PM

There is a small commercial smoke house near here that does beef bacon. That's the only place I've ever seen it.

Yours looks great!

dmprantz 02-16-2013 02:46 PM

You can buy beef bacon in the grocery store here (gwatney brand) but yours looks much better.

landarc 02-16-2013 02:53 PM


Beef navel was the original cut used for Pastrami in many of the old Jewish delis in New York

Ron_L 02-16-2013 02:54 PM

That looks so good, Bubba! Great job!

KotaChuk678 02-16-2013 04:20 PM

Nice idea there!

AussieTitch 02-16-2013 04:36 PM

I like that,another thing to try.
Was your cure the same as for Pork Bacon?

ITBFQ 02-16-2013 05:04 PM

Beef bacon? Brilliant! I'd love to try that.

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