Beef bacon has been popping up in my kitchen ever since I got tired of the same old breakfast. Do you ever get that feeling where pork bacon just isn’t doing it anymore? Or maybe you’re cooking for someone who doesn’t eat pork. I hear you — I hit that wall too, until I discovered this game changer. If you’ve ever wondered what makes this stuff so unique (or how to even use it), buckle in. You’ll love what you find! If you’re after the nitty gritty details, check out everything you need to know about beef bacon or scroll for recipe ideas like a flavor-packed beef pizza creation.
Cuts to Use for Beef Bacon
Let’s get this sorted. Beef bacon isn’t just any random hunk of beef. The magic starts with the cut. Most folks go for what’s called beef navel. This one’s a little hard to find, I’ll be real with you, but it’s the classic. Feels like discovering buried treasure at the butcher’s counter! Sometimes, people swap in brisket if navel is out of reach. Brisket comes out less fatty but still delivers solid flavor. Short plate is another contender, especially for homemade batches. Oh — don’t let them talk you into leaner cuts. Trust me, you want a good balance of fat and meat or it’ll go dry. I learned that the hard way (RIP to my first sorry batch).
Some butchers will trim too much fat, but if you get the real deal beef navel, just smile and walk out like you won the lottery. It cooks down into something dreamy and full of flavor. This cut really does the heavy lifting for making beef bacon work so well in recipes or by itself.
What is Beef Navel?
Here’s where it gets interesting. Beef navel isn’t the stomach (weird, right?), it’s actually from the belly area, kinda close to where pork belly comes from on pigs. But here’s the kicker — beef navel has these thick fat layers and deep flavor veins that just soak up spices like nobody’s business. The fat turns meltingly tender when cured and cooked. Imagine the best bacon you’ve had, but richer and somehow a tad beefier (shocking, I know).
Alright, so why does this matter? Because that marbling makes beef bacon taste totally different than pork. I’d almost call it steak’s answer to bacon. Yes, that’s a big statement, but sometimes you gotta go big. Side note: funny thing, my cousin thought it was just fancy jerky the first time! Not even close, Jen.
Just ask around your local butcher, and if they give you a funny look, just say “belly with the navel, like corned beef but not.” You’ll get there. This cut is the real deal for serious recipe addicts.
How to Make Beef Bacon
Okay, let’s get cooking. Making beef bacon isn’t complicated, but it’ll take a little patience. Here’s the lowdown from my kitchen tale:
First, grab your beef navel (or brisket if you must) and trim off just a bit of the hard fat. Then, you mix a curing blend — salt, sugar, a splash of something sweet (like maple syrup or honey if you’re feeling risky), plus black pepper and a whisper of smoked paprika if you’re into that. Rub it in and make sure it’s coated well. Stick it in a bag or big coverable dish and park it in your fridge. Wait 5 to 7 days. I know, annoying, but it’s key.
Flip it every day or so. The meat soaks up all those flavors and turns deep red. On day seven, rinse off the cure, pat dry, then let it chill uncovered in your fridge to develop that signature crust. Last part: smoke it low and slow, or bake until it’s cooked through and smells unforgettable. Then slice when it’s cold for those perfect, uniform strips.
I’ll admit, I danced around the kitchen when I sliced my first homemade slab. The smell alone made my neighbors curious!
“I was totally skeptical but using beef navel for bacon changed my breakfast game! My family can’t get enough. We even prefer it over traditional bacon now!” – Mariah, Texas
How to Cook Beef Bacon
Honestly, cooking beef bacon couldn’t be simpler — and boy, does it impress. I usually just toss a few strips in a cast iron pan over medium heat. It sizzles and crisps like you wouldn’t believe. Sometimes I bake it on a rack in the oven at 375°F, which is perfect if you want to do a whole batch for brunch. It’ll need a couple more minutes than pork bacon, since it’s usually thicker.
You could even chop it up and throw it into scrambled eggs or a big pot of beans. I’ve grilled it once too, just to see, and oof — talk about smoky flavor. Do not rush it though; let the fat render and the edges crisp. Oh, and trust me, the smell will have you hovering over the pan like a hawk.
If it gets too crispy, don’t stress. I crumble those bits over salads, or into mac ‘n cheese, and that’s a pro move right there. Nothing wasted.
Beef Bacon Recipes
If you’re itching to try something new, beef bacon totally delivers. Here’s how I usually work it into my weekly cooking:
- Classic BLT but swap regular bacon for thick beef bacon. The crunch… sublime.
- Add slices to homemade pizza (see beef pizza bliss), or even into casseroles for an extra meaty kick.
- Dice and throw in beef tagine for an unbeatable smoky base (trust me, this easy beef tagine is a five-star restaurant secret).
- Top burgers with a strip or two for serious wow-factor. Your backyard BBQ will never be the same.
Sometimes I even add fried bits on top of creamy soups. There’s just no wrong way to use this stuff, honest.
Common Questions
What’s the real difference between beef bacon and pork bacon?
It’s mainly the flavor, and the fat texture. Beef bacon has a steak-like savoriness and a slightly richer chew.
Can I buy it, or do I have to make it?
You can actually find packaged beef bacon at specialty stores or butchers. Making your own is easy but store-bought is handy for last-minute meals.
How long does homemade beef bacon last in the fridge?
Usually up to a week, once cooked. Freeze for longer, but I bet you’ll finish it before then.
Does beef bacon work for keto or paleo diets?
Totally, as long as you use minimal sugar in the cure. It’s a hearty protein with solid fat content.
What do I do with leftover beef bacon?
Crumbled into pastas, salads, even stirred into baked beans. Heck, I even sneak some into breakfast tacos when no one’s looking.
Ready to Level Up Breakfast? Try Your Hand at Beef Bacon
Alright, if you’ve made it this far, you officially need beef bacon in your next breakfast lineup. Don’t be afraid to grab a beef navel and experiment a little — your taste buds might never look back. If you want more stories from folks who’ve tried it, check out this fun Reddit thread showing how beef belly makes the perfect bacon, or peek at Forager Chef’s step-by-step guide. Hope you found these tips useful. Now get out there and cook up a storm!
Beef Bacon
Ingredients
Method
- Trim off any hard fat from the beef navel or brisket.
- Mix together salt, sugar, maple syrup (or honey), black pepper, and smoked paprika.
- Rub the curing mixture thoroughly over the meat.
- Place the coated meat in a plastic bag or a covered dish and refrigerate for 5 to 7 days, flipping it every day.
- After 7 days, rinse off the cure and pat the meat dry.
- Let the meat chill uncovered in the fridge to develop a crust.
- Smoke the beef bacon low and slow or bake in the oven until cooked through.
- Once cooled, slice into uniform strips.
Notes
Beef Bacon
Ingredients
Method
- Trim off hard fat from the beef navel or brisket.
- Mix together salt, sugar, black pepper, smoked paprika, and maple syrup/honey to create a curing blend.
- Rub the curing blend over the meat ensuring it's well coated.
- Place the coated meat into a bag or a coverable dish and refrigerate for 5 to 7 days, flipping daily.
- Rinse off the cure after 7 days and pat the meat dry.
- Let it rest uncovered in the fridge to develop a crust.
- Smoke the meat low and slow, or bake until fully cooked, then let it cool.
- Slice when cold for uniform strips.
- Cook strips in a cast iron pan over medium heat until crispy, or bake at 375°F.
- For a smoky flavor, try grilling or chopping into scrambled eggs or beans.
- Use any leftover crispy bits on salads or in mac & cheese.
