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Beef Bacon

Discover the unique flavors of homemade beef bacon, crafted from tender beef navel or brisket, perfect for breakfast and beyond.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 84 days
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the curing blend
  • 1 cup salt Non-iodized salt preferred
  • 1/2 cup sugar Can substitute with brown sugar
  • 1 tbsp black pepper Freshly ground for best flavor
  • 1 tbsp smoked paprika Optional, for added smokiness
  • 1/4 cup maple syrup or honey For sweetness in the cure
For the beef bacon
  • 2 pounds beef navel or brisket Choose beef navel for best results

Method
 

Curing Process
  1. Trim off hard fat from the beef navel or brisket.
  2. Mix together salt, sugar, black pepper, smoked paprika, and maple syrup/honey to create a curing blend.
  3. Rub the curing blend over the meat ensuring it's well coated.
  4. Place the coated meat into a bag or a coverable dish and refrigerate for 5 to 7 days, flipping daily.
Finishing Off
  1. Rinse off the cure after 7 days and pat the meat dry.
  2. Let it rest uncovered in the fridge to develop a crust.
  3. Smoke the meat low and slow, or bake until fully cooked, then let it cool.
  4. Slice when cold for uniform strips.
Cooking
  1. Cook strips in a cast iron pan over medium heat until crispy, or bake at 375°F.
  2. For a smoky flavor, try grilling or chopping into scrambled eggs or beans.
  3. Use any leftover crispy bits on salads or in mac & cheese.

Notes

Beef bacon lasts up to a week in the fridge once cooked. Make sure to keep minimal sugar in the cure for keto or paleo diets.