Bacon brisket

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Bacon brisket

What if we could combine two things that we love to cook and eat? On the one hand, we’ve got everybody’s favourite, bacon. And on the other hand a favourite of mine, brisket.

I always wondered if you could make bacon out of brisket. Guess what? You can, and it’s fantastic.

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  • Brisket (whole packer, flat or point)
  • curing salt and sugar

How to

  1. You need to mix the curing salt and sugar to ratio. We use 25 grams of curing salt and 15 grams of sugar per kilo brisket.
  2. Mix it and sprinkle an even layer on both sides of the brisket. Put the meat in a vacuum bag and seal it. Put this in the fridge for 7 days.
  3. After 7 days you start up your smoker to a temperature of 140°C (284F)
  4. Put the brisket with the thickest part, towards the hottest part of the smoker. Place a core thermometer and close the lid. Chill for a couple of hours and let the smoker do all the work.
  5. When the brisket reaches a core temperature of 70°C (158F) wrap it in aluminium foil and let it rest for at least half an hour.
  6. Unwrap the brisket and slice it against the grain in bacon-like slices.

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BBQ gear used

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