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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-25-2009, 01:52 PM   #1
BigBarry
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Default Might be a Brethren Posting First: Beef Bacon?

Searched the site but found no references to beef bacon! Anybody ever cook it? How is it used?

Found it at Restaurant Depot. Also got a slab of pork bacon.

BACON!!!!

Beef Bacon:





Pork Bacon:




Fattie:


I'll post pics and a review when the beef bacon is done. Smells great! Smoking with K Comp and Plum chunks.
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Old 05-25-2009, 01:55 PM   #2
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looking good send me a sample
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Old 05-25-2009, 01:56 PM   #3
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Never heard of it personally. Now I want some.
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Old 05-25-2009, 02:10 PM   #4
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Wow,I definitely would try it, but I don't think it gets better than the hog.
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Old 05-25-2009, 02:17 PM   #5
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Mmmm...bacon.
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Old 05-25-2009, 02:35 PM   #6
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OMG!!!!

You realize what this means don't you?

We can now rull up bacon, beef bacon and turkey bacon all together like a turducken sorta thing!

What would you call it? TurBePork Bacon Log?

Fatties will never be the same.
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Old 05-25-2009, 03:22 PM   #7
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If it's already cured and smoked when you bought it, I would have just sliced it and cooked it like, um, regular bacon. You know to see how well it crisps up, and holds together... that's important for Moinks, ABTS and fatty wrapping...
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Old 05-25-2009, 05:56 PM   #8
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Quote:
Originally Posted by jocosa View Post
If it's already cured and smoked when you bought it, I would have just sliced it and cooked it like, um, regular bacon. You know to see how well it crisps up, and holds together... that's important for Moinks, ABTS and fatty wrapping...
I will try that for the next one I buy!!

Results:

Beef bacon was good. Tasted kinda like corned beef and pastrami (without the spices). I have made smoked pastrami from a corned beef before and it's kind of like that.

I foiled the fattie for another hour and it was nice. Juicy and tender.

The pork bacon was the highlight. Really juicy and tasty. I should have trimmed the skin off the bottom to remove some of the fat.

Pork bacon:


Beef bacon:




Fattie:

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Old 05-25-2009, 06:03 PM   #9
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Okay, I want some of that...

Beef Bacon? Never heard of if, but I'll be stopping by the local RD tomorrow.
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Old 05-25-2009, 06:06 PM   #10
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I must not be spending enough time in the meat dep. I have never heard of it.You know we would try anything once.
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Old 05-25-2009, 06:12 PM   #11
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Now not only will you be able to make MOINK Balls, you'll be able to make MOOMOO Balls...
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Old 05-25-2009, 06:36 PM   #12
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WOW that looks very good
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Old 05-25-2009, 06:56 PM   #13
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Now that looked really great, ....

You know up here in Wisconsin you can get venison bacon.... .... have a pound in the freezer.... (reminds me to use that soon)
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Old 05-25-2009, 07:42 PM   #14
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Quote:
Originally Posted by BBQ Grail View Post
Now not only will you be able to make MOINK Balls, you'll be able to make MOOMOO Balls...
Unless you use pork sausage for the meatball part wrapped in beef bacon. Then it would be MOINK, right? Or would that make it OINKMOO?
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Old 05-25-2009, 08:07 PM   #15
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I got some sliced beef bacon last month at RD. It was more mild than pork bacon and it did not crisp up as well. Cool to try but I will pass on it for pork bacon any time.
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