• 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.