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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-06-2017, 08:44 AM | #1 |
Knows what a fatty is.
Join Date: 07-13-17
Location: York, PA
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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.
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Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker |
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11-29-2017, 04:35 PM | #2 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Keep the videos coming.
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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 |
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11-29-2017, 04:38 PM | #3 |
Knows what a fatty is.
Join Date: 07-13-17
Location: York, PA
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Thanks, much appreciated!
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Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker |
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Tags |
bacon, beef bacon, beef ribs, how to, mark in the pit, Oklahoma Joe, ribs, Smoking |
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