Smokin-It User Forum!
Recipes => Beef => Topic started by: Greenenvey on January 19, 2017, 02:01:14 PM
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I'm not trying to brag here , but we've got this beef bacon down !! Here is our second batch of maple beef bacon.
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What cut of beef are you using?
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That is a flat, I'll post pics of it sliced, it looks amazing
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Sliced
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That is a tease, what about the details? What do you mean flat? Brisket flat?
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Yes brisket flat, dry brined in cure and brown sugar for 6 days , then rubbed with real maple ,let that set for a day. Then into the smoker with half and half apple, hickory wood. Cold smoked for four hours @ 85 degrees, then slowly bumped the heat up every couple hours untill box temp was 200 degrees and internal temp reached 150 degrees.
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Combining brisket and bacon may blow my mind. I'm going to come back to this when I get a little time to have some fun.
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Oh Laura, that looks amazing! Bacon & brisket...I, too, am very intrigued!
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Looks great! What do you think of the flavor compared to pork bacon?
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Personally I love the flavor, it's smoky and a little salty , now if someone wanted or expected it to taste like pork bacon they would be disappointed. But if you want something that's tasted in my opinion delicious because it's different and made from beef I think you would really like it.
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You had me at bacon lol.... This looks interesting... how does the maple taste combined with beef?
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You had me at bacon lol.... This looks interesting... how does the maple taste combined with beef?
I think it tastes great, it's very mild so it's not overwhelming at all.
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You sold me!!!!!!!!!!!!!!!!!!!
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Have you tried making BLTs with the beef bacon?
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Have you tried making BLTs with the beef bacon?
yes sir I have and it was fregin yummy
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Oh Laura, that looks amazing! Bacon & brisket...I, too, am very intrigued!
ya got a try it some time I love it, like I always say it's not the same flavor as pork bacon , so don't expect that. But it's delicious in its own way.
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ok so you never said how you make this! do you just buy a brisket flat and cold smoke it like bacon?
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ok so you never said how you make this! do you just buy a brisket flat and cold smoke it like bacon?
hi I explained the details in the 6th post, thanks
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Ok! I need to try this. Will you tell us how much of what you used for your cure. Brown sugar, cure, salt and what ever else. Look great and sounds great. Thank Tim
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Try and get your hands on some "Beef Navels" https://images.search.yahoo.com/yhs/search?p=beef+navels&fr=yhs-iry-fullyhosted_011&hspart=iry&hsimp=yhs-fullyhosted_011&imgurl=http%3A%2F%2Fmeatventures.com%2Fwp-content%2Fuploads%2F2013%2F05%2F2013-05-07-23.46.32-1_t.jpg#id=2&iurl=http%3A%2F%2Fmeatventures.com%2Fwp-content%2Fuploads%2F2013%2F05%2F2013-05-07-23.46.32-1_t.jpg&action=click
That is the cut for beef bacon IMHO
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I think the naval would be really good, bit hubby don't like a lot of fat, and the flat has plenty of fat on it because I don't trim it,it's actually perfect for us.
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I'm of mixed emotions here. Kuwait, is a no Pork country. So of course I dream of forbidden fruit, real pork bacon. All you can find in the stores here is beef or turkey bacon. In my position it is hard to imagine anyone actually wanting beef bacon, if they were able to get the real stuff.
However, after looking at what you produced, I just might have to give it a try and see if it pacifies my divergent desires.