Beef bacon???

Bbq Bubba · Feb 16, 2013

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 · Feb 16, 2013

Mighty pretty bacon!

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

Thanks,

TIM

BobM · Feb 16, 2013

That looks great! :thumb:

Bbq Bubba · Feb 16, 2013

The_Kapn said:
Mighty pretty bacon!

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

Thanks,

TIM

Baconified pastrami?

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

The_Kapn · Feb 16, 2013

Never heard of nor seen Beef Navels anywhere down here.

Will keep my eyes open though.

Interesting.

TIM

Midnight Smoke · Feb 16, 2013

Just add some Eggs, Toast and Hash Browns.

Phubar · Feb 16, 2013

Outstanding!:thumb:

RL Reeves Jr · Feb 16, 2013

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

Southstar Jeff · Feb 16, 2013

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 · Feb 16, 2013

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

landarc · Feb 16, 2013

Outstanding!

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

Ron_L · Feb 16, 2013

That looks so good, Bubba! Great job!

KotaChuk678 · Feb 16, 2013

Nice idea there!

Titch · Feb 16, 2013

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

ITBFQ · Feb 16, 2013

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

IamMadMan · Feb 16, 2013

I've bought beef bacon from our butcher but he would never tell me what cut he makes it from. Thanks for the information I needed to try and make my own.

Great Looking Beef Bacon.

captndan · Feb 17, 2013

Reading Katz site on pastrami they say curing for up to a month and smoking for days. How do they do that?

landarc · Feb 17, 2013

They use a dry cute, which gets applied several times. The meat is held on racks so that there is never a liquid build up. Smoking in a smoke shed allows for a cooler smoke, often days or even weeks, it is the traditional way of smoking bacon and such. The curing salt prevents spoilage and the dry smoky air helps too

IamMadMan · Feb 17, 2013

captndan said:
Reading Katz site on pastrami they say curing for up to a month and smoking for days. How do they do that?

I am sure they will not divulge their process in making their "Pink Gold" but only give generalities of the process.

Dry refrigerated curing is dependent upon the thickness of the meat. It can be accelerated by brining and stitch pumping as done in in today's commercial applications.

As far as smoking for days, I have never smoked corned beef for days to make pastrami, but I can remember my grandfather smoked hams for days in the smokehouse. It was far from our smokers of today and it was a cold smoking process which was also part of his curing method.

tish · Feb 17, 2013

This looks so good! It's strange there isn't more emphasis on beef bacon because of all the folks who can't or don't eat pork for health or religious reasons. Why isn't it marketed more? Don't think I've ever seen it for sale locally.

Beef bacon???

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