What & Why Is Beef Bacon?
Beef bacon is just like pork bacon – it is cured, smoked, cooked and then thinly sliced. Beef bacon has the same smoky essence of traditional bacon, however it has a meatier flavour and more robust texture. Beef bacon is also lower in saturated fat than pork, so it offers a healthier option for those who love adding bacon to their recipes. Beef bacon has been available at Halal and Kosher butchers for years, however it is now gaining popularity amongst the general public.
How Do You Make Beef Bacon?
What You Need:
- 1.5-2kgs beef plate/belly
- 3 tablespoons kosher salt
- 1/3 cup white sugar
- 2 tablespoons pepper
- 2 teaspoons paprika
- 1 teaspoon pink curing salt
What You Do:
Add the dry ingredients together to create a rub mix. Rub this into the surface of the beef and press it into the sides to make sure it is well-coated. Place the beef into a large zip top bag – include as much of the cure mixture as possible. Place the bag in the fridge and let it cure for 3-5 days. Once a day, massage the liquid that accumulates in the bag into the beef and flip it over.
After the curing process is complete, remove the meat from the bag and rinse it thoroughly under cold water. Pat the meat dry with paper towel. Return the beef (uncovered) to the fridge to dry out overnight (this skip is not essential, but is recommended for best results).
Preheat a smoker to 100ºC. Place the belly into the smoker and cook until it reaches an internal temperature of 65ºC. Once at this temperature, let the beef cool and then return to the fridge for easy slicing.
Cut the bacon into thin slices and cook in a medium-low heat pan until crisp. Bacon will last up to 14 days in the fridge – simply slice off pieces as needed.