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rookiedad
05-23-2014, 10:14 PM
i've noticed that the fat between the piont and the flat is very similar to the fat between the top and bottom strip of meat in a piece of bacon. is the brisket from a similar part of the animal and if you cure and slice a brisket is it similar to bacon?

Boshizzle
05-23-2014, 11:27 PM
In the old days, hundreds of years ago, any smoked pork was referred to as bacon. Today, the pork belly that is cured and smoked is called bacon and pork loins cured and smoked are called Canadian bacon.

So, technically, if you cure and smoke it, it will be bacon. However, nowadays what we in the U.S. call bacon comes from the meat on top of the ribs of an animal. But, don't let that stop you. Give it a try and let us know how it goes. Sounds interesting.

YetiDave
05-23-2014, 11:30 PM
I've made beef bacon from tenderloin (I got it cheap) it takes seconds to cook and it's damn tasty. I cold smoked it, for hot smoking I'd go for a fattier cut like brisket