Cured Beef Belly

[Huh? What?]

Started a batch of beef bacon today with 4.7 lbs of beef belly from Porter Road.

Ingredients - Kosher salt, brown sugar, granulated garlic, granulated onion, smoked paprika, ground fennel, ground bay leaf, and cure#1

Vacuum-packed and in the chill chest for roughly two weeks, ay which point it will be cold smoked.

 

[Itsdone]

Never had beef belly. Why is it not whole though? Did you slice it like that, or did it come that way?

 

[Huh? What?]

I sliced it that way. Easier to handle, and cures better in smaller pieces. If I'd left it whole, I'dve wet cured it.

 

[SmokeOCD]

I store them up "party size" too. Enough for a good charcuterie tray, or one weekend worth at a time. Also if you're dehydrating - it goes faster due to more surface area. Same with smoke - greater surface area.

 

[Itsdone]

Never had it, no idea how its best served. I just know i like very thin sliced pork belly bacon, so its best to keep it whole as to not have much waste slicing. I use the end piece for Carbonara.

 

[SmokinAussie]

Beef bacon is amazing. Used a lot in Muslim areas. Truly not a poor mans pork bacon.

 

[Smoking Piney]

Never had beef belly. I need to try this.

 

[Big George's BBQ]

That sounds really good. Would love to try it

 

[SMOKE FREAK]

I cant wait to see the end of this one.

 

[thirdeye]

Can't wait to see the finished product. I'm a fan of a 14/15 day curing time mostly for texture and flavor, but here is a fun fact about the fat:

 

[edmonds]

I made my first batch of beef bacon a couple of weeks ago. I used a "hot smoke" method instead of "cold smoke" as you are doing.
Beef navel dry cured for 5 days, then hickory smoked at 200F to an IT of 150.
Turned out pretty good.

 

[roademier]

Where do you guys get your beef belly/ navel?
I would love to make pastrami out of it like they did awhile back.

 

[nsbbqguy]

Beef bacon is amazing. Used a lot in Muslim areas. Truly not a poor mans pork bacon.

I work in a Muslim area for a month at a time and I sure do miss good ole pork bacon!!!! Sometimes we do get beef bacon and I will say it’s not bad but can’t beat pork! Although I must say will definitely have to give making some a go

 

[edmonds]

Where do you guys get your beef belly/ navel?
I would love to make pastrami out of it like they did awhile back.

Not sure where you could buy some. I raise my own beef so I have the processor cut me a slab of navel. But I have to sacrifice some plate ribs (dino ribs) for it. Can't have everything.

 

[Huh? What?]

Where do you guys get your beef belly/ navel?
I would love to make pastrami out of it like they did awhile back.

Mine came from Porter Road, a Christmas gift from my M-I-L.

 

[Huh? What?]

Here's the beef bacon post-smoke. This gets vacuum packed and chilled for another week before slicing.

 

[Big George's BBQ]

:hungry:

 

[Stingerhook]

:clap2:

 

[SMOKE FREAK]

An exercise in patience, no doubt.