Navel cut - beef bacon
- Thread starter Jack315
- Start date
SmokeOCD
is one Smokin' Farker
- Joined
- Feb 20, 2010
- Location
- Chicago, IL
Looks Great, what was in the cure?
With 6 lb meat
6 TB Kosher salt
2/3 cup sugar
4 TB pepper
4tsp paprika
2 tsp pink salt
Rub good & put in large baggie for 5 day. Turn over every day, rubbing juices in meat.
Take out, rinse, dry, back in fridge overnight. Smoke to 150
6 TB Kosher salt
2/3 cup sugar
4 TB pepper
4tsp paprika
2 tsp pink salt
Rub good & put in large baggie for 5 day. Turn over every day, rubbing juices in meat.
Take out, rinse, dry, back in fridge overnight. Smoke to 150
Nicely done
Jack, for me it can replace bacon.
Thanks for the recipe as well. A small point being the sugar content is huge and sugar is not really the agent that is important in the cure. As such a bit less like bacon. If you back off the sugar to less than half the salt content, it will give you a savory balance.
For me, that beef will be too ssweet. No maple syrup required if you are doing this as beef bacon and pancakes for breakfast.
Keep posting please! Lot's to discuss!
Bill
Thanks for the recipe as well. A small point being the sugar content is huge and sugar is not really the agent that is important in the cure. As such a bit less like bacon. If you back off the sugar to less than half the salt content, it will give you a savory balance.
For me, that beef will be too ssweet. No maple syrup required if you are doing this as beef bacon and pancakes for breakfast.
Keep posting please! Lot's to discuss!
Bill
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