Beef Bacon from a brisket!
Who doesn't love the smoky, savory taste of bacon? It's a breakfast staple that can make any meal more delicious. But what if you want to switch things up a bit and try something different? Enter beef bacon. By using a brisket, you can create your own mouthwatering beef bacon right at home. In this blog post, I will walk you through the step-by-step process of making your own beef bacon, from curing the meat to smoking it to crispy perfection. So, let's get started!
Curing the Brisket
The first step in making beef bacon is to cure the brisket. Curing involves using a mixture of dry ingredients to enhance the flavor and preserve the meat. To create a rub mix, combine all the dry ingredients in a bowl. This can include a combination of salt, sugar, black pepper, garlic powder, and any other spices you prefer. Once you have your rub mix ready, generously rub it onto the surface of the beef, making sure to press it onto the sides as well to ensure the meat is well coated.
After applying the rub, place the brisket into a large resealable bag. This will help the curing process by sealing in the flavors and allowing the meat to marinate. Put the bag into the fridge and let it cure for 3-5 days. During this time, the salt in the rub will penetrate the meat, enhancing its flavor and texture.
Once the curing process is complete, it's time to remove the meat from the bag. Rinse the brisket thoroughly under cold water to remove any excess salt or spices. Pat the meat dry with paper towels to remove any moisture. Ideally, you should return the uncovered brisket to the fridge to dry out overnight, but if you can't wait, this step is not essential.
Smoking the Beef Bacon
Now that your brisket is cured and dried, it's time to give it that smoky bacon flavor. Preheat your smoker to a temperature of 200-215°F The low and slow cooking method is essential for achieving that tender and flavorful beef bacon.
Place the brisket into the smoker, making sure to position it in a way that allows for even heat distribution. Close the smoker and let the magic happen. Cook the brisket until it reaches an internal temperature of 150°F. This can take several hours, depending on the size of your brisket and the cooking temperature.
Once the brisket reaches the desired temperature, remove it from the smoker and let it cool. Cooling the meat will make it easier to handle and slice later on. Once cooled, return the beef bacon to the fridge and allow it to chill for a few hours. This will firm up the meat and make it easier to cut into thin, crispy slices.
Cooking to Crisp
Finally, it's time to cook your beef bacon to crispy perfection. Heat a skillet or frying pan over medium-high heat. You don't need any additional oil since the brisket contains enough fat to render and crisp up the meat.
Take the chilled beef bacon out of the fridge and slice it into thin strips. Place the strips into the hot skillet and cook until they become crispy and browned. Flip the slices occasionally to ensure even cooking on both sides.
Once your beef bacon is crispy and browned, remove it from the skillet and place it on a plate lined with paper towels to absorb any excess grease. Allow it to cool slightly before serving, and enjoy the delicious, homemade beef bacon you've created!
You can use a small portion of a brisket to test this method out if you prefer. It may require some time and patience, but the end result is well worth it. So, why not give it a try and impress your family and friends with your homemade beef bacon? Happy cooking!