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.
- Brisket (whole packer, flat or point)
- curing salt and sugar
- 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.
- 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.
- After 7 days you start up your smoker to a temperature of 140°C (284F)
- 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.
- 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.
- Unwrap the brisket and slice it against the grain in bacon-like slices.
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BBQ gear used
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