Beef bacon doesn’t get nearly the spotlight it deserves, does it? Maybe you’re feeling a little bored by regular old bacon (I mean, it happens), or maybe you’re looking for something flavorful that’s actually beef instead of pork. That was definitely me, right before I tumbled down the rabbit hole learning how to make and cook beef bacon. If you like food adventures and crave easy recipes that wake up your taste buds, you’re in the right spot. While exploring, I also found some surprising twists on what is brisket and realized it’s actually connected to all sorts of beef bacon cuts. Want to know the difference between beef ribs vs pork ribs? You’ll find that stuff ties right into our bacon story too.
Cuts to Use for Beef Bacon
Alright, let’s clear something up—there’s not just ONE cut for beef bacon. You’ve got options, and that’s why it’s fun. Most folks rave about using the beef belly (did you even know cows had bellies like that?), which has this perfect mix of fat and meat. That means your bacon gets crispy bits, juicy bites, the works. Some people swear by using brisket or even short plate. Personally, I tried brisket once because I couldn’t find beef belly at my local shop, and it worked better than you’d think. But, hands down, beef belly is my top pick.
It’s all about the fat. Too little? It cooks up tough, lacking that bacon-y richness. Too much? It’ll get soggy and heavy. Find that middle ground. Just ask your butcher for “beef belly suitable for bacon,” and you’ll probably get a knowing nod.
I should add—I found an amazing user review who summed it up perfectly:
When I switched to beef bacon from pork, it was life-changing. There’s this deep, beefy flavor you just can’t get with traditional bacon. Even my skeptical dad loves it!
What is Beef Navel?
Beef navel is where the magic really happens. It’s a part of the cow’s underbelly, hanging out close to the brisket. Now, I was confused at first—navel sounds so odd, right? But think of it as the cousin to pork belly, just a bit meatier.
What’s wild about beef navel is how well it soaks up flavors. If you’re into smoking or heavy seasoning, beef navel has those thick layers that just drink it up. The fat isn’t greasy, it gets silky. Some butchers call this the “short plate,” and honestly, once you see the marbling, you’ll get why folks chase it for making beef bacon.
Don’t stress about tracking it down—it might take some hunting, but asking your butcher for beef navel gets you the right stuff. Slice it thin, cure it up, and suddenly, you’re making something five-star at home.
How to Make Beef Bacon
Okay, here’s the part where your kitchen smells like a cozy smokehouse. Making beef bacon is a bit of a process, but it’s mostly waiting time. Trust me, the payoff is wild.
First things first: start with your cut. Like I said, beef belly or beef navel is tops. Trim it so you’ve got most of the fat but not an inch-thick layer—you want balance.
The big step is curing. Mix salt, sugar, a little black pepper, garlic, and if you like, a pinch of smoked paprika. Rub this cure all over your meat (seriously, get into those crevices) and pop it in the fridge for about a week. Every day or two, flip it, massage it a bit—makes the cure even.
After curing, rinse it, pat it dry, then it’s ready for smoking or roasting. I go for a mild wood if I’m using my little smoker—apple or hickory work like a charm. If you don’t have one, the oven’s totally fine. Just roast low and slow until it hits that bacon texture—firm but not dried out.
When you finally slice it up (try not to eat it all right away), that’s when you get why beef bacon is something special.
How to Cook Beef Bacon
How do you cook beef bacon? This part’s honestly the easiest. Just treat it like pork bacon, but keep an eye on it—it cooks a little faster due to the beef fat blending differently.
I toss mine in a cold skillet and let it heat up slowly. This way, all those lovely fats render out, and you get crispy edges. If you’re all about shortcuts, it works under the broiler, too, but you’ve got to be ready to flip.
Oh! If you’re baking a whole tray for brunch, line the pan with parchment. It can get sticky from the sugars in the cure, but the cleanup’s nothing if you do this. And, my tip: don’t throw out the rendered fat—save it for frying eggs or making, I don’t know, next-level hashbrowns.
Table fans, here’s a heads up:
Beef Bacon Recipes
This is where you can go wild. Beef bacon is the best for jazzing up your normal recipes. You can wrap dates in it, use it for amazing BLTs (beef, lettuce, tomato, don’t fight me), or tuck it into breakfast burritos.
- Top burgers with crispy beef bacon instead of regular for that over-the-top flavor.
- Crumble it onto salads—the contrast with fresh greens is unreal.
- Chop it into mac and cheese or pasta for a smoky, beefy punch.
- Try it on pizza with caramelized onions and mushrooms, thank me later.
Friends come over? Toss out a charcuterie plate with slices of homemade beef bacon. Instant conversation starter. You’ll barely have time to snap a pic before it’s gone.
Common Questions
Q: Is beef bacon healthier than pork bacon?
A: It depends on the cut—beef belly has fat, but you can trim it thinner. Some people find beef suits their diet better.
Q: Can I find beef bacon at any grocery store?
A: Not always. Your local butcher or specialty shops are your best bet.
Q: How long does homemade beef bacon last?
A: If you keep it wrapped in the fridge, about two weeks. Freeze for longer storage.
Q: Does beef bacon taste like regular bacon?
A: It’s similar but has its own beefy, almost steak-like twist. Totally delicious, in my opinion!
Q: Can you use beef bacon for traditional bacon dishes?
A: Absolutely! Anything you make with pork bacon, you can switch out for beef bacon.
Why You Need to Make Beef Bacon This Weekend
So, bottom line? Beef bacon is the ultimate flavor upgrade nobody talks about. You get that rich, smoky taste but it’s got its own beefy personality. Super versatile for cooking—great for breakfast or jazzed-up dinners. Honestly, try it for yourself. You’ll get why folks in the know are obsessed. If you’re curious about all the hype, check out this thread: Beef bacon is a real thing? The beef belly, full of fat is the perfect …. Looking for detailed steps? Here’s an awesome piece on How to Make Beef Bacon, and What to Do With It – Forager | Chef. Once you see how easy—and tasty—it is, you might just skip pork bacon next time at the store. Try it and let me know how it goes!
Beef Bacon
Ingredients
Method
- Start with a cut of beef belly or beef navel and trim the fat to get a balance.
- Mix salt, sugar, black pepper, minced garlic, and smoked paprika in a bowl.
- Rub the cure mixture all over the meat, ensuring it gets into all crevices.
- Place the meat in the fridge for about a week, flipping and massaging it every day or two.
- After curing, rinse the beef belly or navel and pat it dry.
- Smoke using mild wood (apple or hickory) or roast it in the oven on low heat until it reaches a firm texture.
- Slice and serve the beef bacon, enjoying the flavor.
