Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker

Mark In The Pit · 11-06-2017, 08:44 AM

https://youtu.be/hvLrdmLpMa8

Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker

Ingredients:
Beef Rib (The thicker the better)
Brine

Brine:
3 Tbsp Salt
1/3 Cup Sugar
2 Tbsp Pepper
2 Tsp Paprika
1 Tsp Pink Salt

Method:
Thoroughly mix all ingredients for the brine. Remove bones from the beef rib. Rub brine all over de-boned rib. Wrap and store in the fridge for around 5 days. Next thoroughly rinse off brine and pat the rib dry. Set your smoker to around 200°F ~ 250°F. Smoke the rib for 3 ~ 4 hours or until internal temp reaches 150°F.

If you are anxious to try it, slice some off and fry it up just like you would normal bacon. The thinner you can slice it the better. For best slicing results, leave unwrapped in the fridge over night. If you need it to firm up a little more you can place the bacon in the freezer for a few minutes.

I didn't notice until afterwards, but the house took on kind of a beefy / gamey odor that was kind of weird. It wasn't a bad smell, just kind of a strange bacony / gamey smell.

BillN · 11-29-2017, 04:35 PM

Keep the videos coming.

Mark In The Pit · 11-29-2017, 04:38 PM

Thanks, much appreciated!

IamMadMan · 11-29-2017, 06:54 PM

You can also use beef navels for beef bacon. I get them from my butcher.

11-06-2017, 08:44 AM	#1
Mark In The Pit Knows what a fatty is. Join Date: 07-13-17 Location: York, PA	Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker https://youtu.be/hvLrdmLpMa8 Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker Ingredients: Beef Rib (The thicker the better) Brine Brine: 3 Tbsp Salt 1/3 Cup Sugar 2 Tbsp Pepper 2 Tsp Paprika 1 Tsp Pink Salt Method: Thoroughly mix all ingredients for the brine. Remove bones from the beef rib. Rub brine all over de-boned rib. Wrap and store in the fridge for around 5 days. Next thoroughly rinse off brine and pat the rib dry. Set your smoker to around 200°F ~ 250°F. Smoke the rib for 3 ~ 4 hours or until internal temp reaches 150°F. If you are anxious to try it, slice some off and fry it up just like you would normal bacon. The thinner you can slice it the better. For best slicing results, leave unwrapped in the fridge over night. If you need it to firm up a little more you can place the bacon in the freezer for a few minutes. I didn't notice until afterwards, but the house took on kind of a beefy / gamey odor that was kind of weird. It wasn't a bad smell, just kind of a strange bacony / gamey smell. __________________ Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker

11-29-2017, 04:35 PM	#2
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Keep the videos coming. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

11-29-2017, 04:38 PM	#3
Mark In The Pit Knows what a fatty is. Join Date: 07-13-17 Location: York, PA	Thanks, much appreciated! __________________ Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker

11-29-2017, 06:54 PM	#4
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	You can also use beef navels for beef bacon. I get them from my butcher.