Mark In The Pit
Knows what a fatty is.
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.
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.
