It has been a long time since I last posted, so I thought I’d throw in a new endeavor for me. Cured & smoked a beef navel cut for beef bacon. Won’t replaced pork belly, but sure makes for a good BLT!
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
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.