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!
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