Beef Bacon Delight

Craving the perfect slice of Beef Bacon? Learn how to create this savory, smoky delight at home! Our recipe combines dry-curing, flavorful spices, and slow smoking for a delicious treat. With just a little patience and our 3 expert tips, you’ll master the art of homemade beef bacon that rivals any store-bought version. Perfect for breakfast, sandwiches, or snacking!

Share Print

No ratings yet

Homemade Beef Bacon

Master the art of making homemade beef bacon with this step-by-step guide. Dry-cured, spiced, and smoked for irresistible flavor!

Prep Time5 minutes mins

Active Time3 hours hrs

Curing Time10 days d

Total Time10 days d 3 hours hrs 5 minutes mins

Cuisine: American

Keyword: Beef Bacon

Yield: 16 servings

Calories: 160kcal

Ingredients

For the Cure:

• ▢ 6 oz dark brown sugar
• ▢ 3 oz kosher salt
• ▢ 3 g pink curing salt Instacure #1
• ▢ ⅛ tsp cloves
• ▢ ⅛ tsp allspice
• ▢ ⅛ tsp grated nutmeg
• ▢ 1 tsp ground black pepper

For the Beef:

• ▢ 5 lbs beef belly or brisket

For Smoking:

• ▢ 2 ice cubes optional

Instructions

Preparing the Cure

• Lightly toast the cloves, allspice, and nutmeg in a pan over medium heat until aromatic (about 1-2 minutes).
• Mix the toasted spices with brown sugar, kosher salt, pink curing salt, and black pepper. Divide into two portions and set one aside for future use.

Curing the Beef

• Rub the beef belly thoroughly with half the cure mixture, ensuring all sides are evenly coated.
• Place the beef in a vacuum bag with 2 ice cubes. Seal and refrigerate for 10 days, massaging the beef daily to develop a thick brine.

Rinsing and Drying

• Remove the beef from the bag. Rinse under lukewarm water to remove excess salt and sugar.
• Pat dry and refrigerate overnight to air-dry completely.

Smoking

• Preheat your smoker to 225°F (107°C).
• Smoke the beef belly for 3 hours, or until it reaches an internal temperature of 150°F (65°C).

Cooling and Slicing

• Allow the smoked beef to cool completely before slicing into ½-inch strips.

Serving

• Cook the beef bacon slices in a skillet over medium heat until crispy and enjoy!

Notes

Storage: Store slices of beef bacon in airtight containers or vacuum-sealed bags in the fridge for up to a week or freeze for up to 3 months.

Reheating: Reheat in a skillet over medium heat for 2-3 minutes or in the oven at 350°F for 5 minutes.

Flavor Adjustment: Experiment with additional spices, such as smoked paprika or cayenne, to customize the flavor profile.

Made with a pinch of love – DinnerTeller.com

Nutrition

Calories: 160kcal | Carbohydrates: 2g | Protein: 12g | Fat: 11g | Sugar: 1g

FAQs

Can I use a different cut of beef?
Yes, brisket or short ribs can work, but the texture may vary slightly.

Do I need a smoker for this recipe?
While a smoker is ideal, you can use an oven with wood chips for a smoky flavor.

Can I skip the pink curing salt?
No, it is essential for both safety and flavor.

How do I know if the beef is cured properly?
After 10 days, the beef should feel firm to the touch.

What’s the best way to slice the bacon?
Chill the smoked beef in the freezer for 30 minutes to make slicing easier and more precise.