Beef bacon??? - Page 2

IamMadMan · 02-16-2013, 10:31 PM

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 · 02-17-2013, 08:38 AM

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

landarc · 02-17-2013, 09:05 AM

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 · 02-17-2013, 09:09 AM

Quote:

Originally Posted by captndan

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 · 02-17-2013, 11:51 AM

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.

sfisch · 02-17-2013, 11:52 AM

Bbq Bubba posted his pics of beef bacon on another site recently, maybe he will chime in and let you know how he did it.

Robicus129 · 02-17-2013, 11:53 AM

Wow! Looks great. Never heard of it either, very interesting nonetheless.

Bbq Bubba · 02-17-2013, 12:37 PM

Quote:

Originally Posted by sfisch

Bbq Bubba posted his pics of beef bacon on another site recently, maybe he will chime in and let you know how he did it.

You mean like in the first post here?

captndan · 02-19-2013, 08:10 AM

I ask the meat manager at Ingles about beef navel. His first answer was 'what'. Then he said I must mean plate. Could he get it? No haven't seen it for years. He said about all they get now was 'box' meat. I'll keep trying.

Fatback Joe · 02-19-2013, 08:17 AM

Nice job.

You should stick with this smoking thing........just might be a future in it for you.

Thermal Mass · 02-19-2013, 09:23 AM

Sounds delicious. Bravo!

We have some really good butcher shops in the area, I'm sure I can find some navel.
Putting that on my list when my Beast (brick smoker project) is done!
Thanks for sharing!

Bbq Bubba · 02-19-2013, 11:58 AM

Quote:

Originally Posted by Fatback Joe

Nice job.

You should stick with this smoking thing........just might be a future in it for you.

Ya. The male escort thing sorta died out.

Bonewagon · 02-19-2013, 02:54 PM

Looks delicious! You should have a restaurant or something.

AZScott · 02-19-2013, 03:34 PM

I make this for my brother in law who doesn't eat pork for religious reasons. Every holiday I smoke half a belly. I like the flavor but find that it is chewier than normal bacon and it has a thin piece of sinew that runs through it. Rather than making bacon, smoke it like a brisket without wrapping or a paper wrap. It's silly good.

02-16-2013, 10:31 PM	#16
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	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. __________________ Humphrey's DownEast Beast W/BBQ Guru

02-17-2013, 09:05 AM	#18
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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 __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-17-2013, 11:51 AM	#20
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	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. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

02-17-2013, 11:52 AM	#21
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	Bbq Bubba posted his pics of beef bacon on another site recently, maybe he will chime in and let you know how he did it. __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

02-17-2013, 11:53 AM	#22
Robicus129 Knows what a fatty is. Join Date: 01-23-13 Location: Tacoma, Wash Downloads: 0 Uploads: 0	Wow! Looks great. Never heard of it either, very interesting nonetheless. __________________ Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.

02-17-2013, 08:38 AM	#17
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Reading Katz site on pastrami they say curing for up to a month and smoking for days. How do they do that?

02-19-2013, 08:10 AM	#24
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	I ask the meat manager at Ingles about beef navel. His first answer was 'what'. Then he said I must mean plate. Could he get it? No haven't seen it for years. He said about all they get now was 'box' meat. I'll keep trying.

02-19-2013, 08:17 AM	#25
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Nice job. You should stick with this smoking thing........just might be a future in it for you. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

02-19-2013, 09:23 AM	#26
Thermal Mass Full Fledged Farker Join Date: 02-05-13 Location: Jackson, WI Downloads: 0 Uploads: 0	Sounds delicious. Bravo! We have some really good butcher shops in the area, I'm sure I can find some navel. Putting that on my list when my Beast (brick smoker project) is done! Thanks for sharing! __________________ 42" WFO In Progress-Brick vert smoker, Tuscan wood grill 22" Weber ECB-sent to the curb! My Build: http://www.bbq-brethren.com/forum/sh...d.php?t=153650 "When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes

02-19-2013, 02:54 PM	#28
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks delicious! You should have a restaurant or something. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

02-19-2013, 03:34 PM	#29
AZScott Full Fledged Farker Join Date: 02-22-08 Location: Phoenix, AZ Downloads: 0 Uploads: 0	I make this for my brother in law who doesn't eat pork for religious reasons. Every holiday I smoke half a belly. I like the flavor but find that it is chewier than normal bacon and it has a thin piece of sinew that runs through it. Rather than making bacon, smoke it like a brisket without wrapping or a paper wrap. It's silly good. __________________ Little Miss BBQ