Do you know how easy it is to make your own bacon at home? No more buying tiny packages of way too thin sliced bacon to cook that ultimate breakfast meal. And do you know what is the best part of this all? You can do this with beef as well! Follow along in this step by step recipe on how to make the best beef bacon at home to fill up your refrigerator.
- 1 Ziplock bag
- Burnhard Flint Pelletsmoker
- alluminium tray
- Meater Thermometer
Beef bacon basics
- 2586 grams beef belly
- 64 grams nitrate salt ( with 0,6 % nitrate)
- 38 grams cane sugar
- 2 tbsp ground pena pepper
- 5 tbsp chili flakes
- 2 tbsp Worcestershire Sauce
- 8 tbsp sweet soy sauce
- Start with inspecting you beef belly properly and cut of anything that seems to be excessive on your cut.
- Measure the weight of your beef belly because that tells you what amount you should use and these should be really accurate.
- I'm using 0,025 grams nitrate salt per gram of beef belly
- I'm using 0,015 grams of cane sugar per gram of beef belly
- Place your beef belly in a tray.
- Get your nitrate salt in followed up by cane sugar.
- Now you can add the rest of your ingredients. I'm using Pena pepper, chili flakes, Worcestershiresauce and one of my favorites; sweet soy sauce.
- Fold the ends of your vacuum bag or ziplock bag and carefully place your beef belly in the bag.
- I highly recommend that you vacum your bag in a vacuum machine. Otherwise you have to get as much air out of the bag as you can to get a really tight package where all the ingredients can be absorbed by the beef belly.
- Leave the bag with the soon to be beef bacon in your refrigerator for 7 days.
Smoking the beef bacon
- After 7 days take out the bag, cut it open and pad the beef bacon dry with a paper towel so you allow more smoke flavor to penetrate the bacon.
- Fire up your Burnhard Flint Pelletsmokerand set it to a 120 degrees celcius.
- Place your Beef Bacon on the grill grate, stick in a Meater thermometer, close the lit and let it smoke until you hit a temperature of 65 degrees celcius just like you would treat regular pork bacon.
- Take the bacon out and wrap it in a sheet of butchers paper to let it cool down.
- From here on out you can do whatever you want to it. You can save everything in a sealed bag in your refrigerator for around 7 days.
- You can save it in your freezer for around 4 weeks.
- You can even eat it as it is right now!
- Or just fry it in a pan straight away for some delicious breakfast.
Calories: 44kcalCarbohydrates: 10gProtein: 0.3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 187mgPotassium: 53mgFiber: 1gSugar: 8gVitamin A: 603IUVitamin C: 0.2mgCalcium: 9mgIron: 0.4mg
Tried this recipe?Let us know how it was!
Big thanks to Burnhard for sponsoring this post.
Please return the favor by visiting their website.