BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => New Topics => Topic started by: Saber 4 on June 15, 2013, 02:04:07 PM

Title: Beef Bacon???
Post by: Saber 4 on June 15, 2013, 02:04:07 PM
Here I am stuck in bed with Strep watching the cooking channel when the featured chef starts talking about how he cures and smokes his own beef bacon for his wild game recipes. From what it looks like and what they described it was untrimmed brisket that he is using, has anyone out there done this or heard of it? Sounds like it could be a good experiment when I get a little more experienced, I started my first CB cure a couple of days before I got sick so hopefully I get non-contagious quick enough to finish it on time.
Title: Re: Beef Bacon???
Post by: beefmann on June 15, 2013, 03:26:34 PM
would like to know more, never heard of beef bacon... would like to make some

re:  looked at a beef chart that i have, if i am reading it  right there is 4 parts of the brisket shown which one part is the naval which is used for beef bacon, so i do not see why any part of the brisket can not be made into beef bacon
Title: Re: Beef Bacon???
Post by: Saber 4 on June 15, 2013, 04:22:23 PM
All I know is it was on a Cooking Channel show about The Frontier restaurant in Chicago and the piece they showed wrapping around an elk steak looked like it was sliced off the thickest part of an untrimmed cryopac brisket and the sous chef mentioned that they cured it from brisket. I don know it sounded good and I can think of a bunch of uses for it. Here's a link to the restaurant that had the beef bacon, I sent them an email so we'll have to wait and see if I get a reply. http://www.thefrontierchicago.com/food/ I'll keep searching for more info and post if I find anything.
Title: Re: Beef Bacon???
Post by: Saber 4 on June 15, 2013, 04:35:51 PM
Found these two links, I'll let the experts here judge them for pro's and con's.

http://frombellytobacon.com/2011/01/28/beef-bacon/
http://www.ehow.com/how_2306823_make-beef-bacon.html

I also found a link to a Canadian Beef Bacon company that is marketing it as a completed product.
Title: Re: Beef Bacon???
Post by: beefmann on June 15, 2013, 08:09:15 PM
here is another site that talks about beef bacon

http://www.deejayssmokepit.net/BeefBacon.htm
Title: Re: Beef Bacon???
Post by: Habanero Smoker on June 16, 2013, 02:54:48 AM
The best beef bacon comes from beef plate. It comes from a similar area where the pork belly is located. On beef it is located at the belly, between the brisket and flank. I've been trying to get beef plate for years (without paying an arm and a leg for it), since I've seen the recipe in Kutas' book. If you make it out of brisket, I would be interested to know how that works out, because beef bacon is still on my to do list.
Title: Re: Beef Bacon???
Post by: Saber 4 on June 16, 2013, 07:51:27 AM
That was a good link Beefman, are you going to try it with the plate or a standard brisket? I am warming up the Brad for my CB and if it turns out good I think I'm going to check with the meat locker that I used when I was raising my own beef and pork for slaughter and see if he has any plate or a good piece of brisket to try it on. Bradley's need to come with an addiction warning label, I'm always thinking about what to smoke next.
I'll post here with results and pics when I get to make it.
Title: Re: Beef Bacon???
Post by: beefmann on June 16, 2013, 10:14:22 AM
Quote from: Saber 4 on June 16, 2013, 07:51:27 AM
That was a good link Beefman, are you going to try it with the plate or a standard brisket? I am warming up the Brad for my CB and if it turns out good I think I'm going to check with the meat locker that I used when I was raising my own beef and pork for slaughter and see if he has any plate or a good piece of brisket to try it on. Bradley's need to come with an addiction warning label, I'm always thinking about what to smoke next.
I'll post here with results and pics when I get to make it.

am planning to try it with a few changes

original recipe

1 gallon water                                                 
prague powder per lb
6 bay leaves
2 tsp juniper berries crushed
1 cup kosher salt
3 oz white sugar
2 tsp garlic powder
2 tsp black peppercorns

Beefmans recipe

10 - 13 lb brisket trimmed to less then 1/2 inch of fat
1 gallon apple cider
1 cup of maple syrup
3 oz by weight instacure #1
1 cup kosher salt
1.5 cup packed brown sugar
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp black pepper

plan is
put apple juice into a  pot and heat, add in maple syrup , mix  and add the rest of the ingredients mixing throughly untill dissolved  let cool then into fridge until chilled, prep brisket and into cure for 7 days, then smoke with maple at a box temp of 225 till an it of 155

am planning to try it week of the 24 th
Title: Re: Beef Bacon???
Post by: Saber 4 on June 16, 2013, 11:20:20 AM
That looks like a better recipe, I'm more ready to try the bacon than the pastrami he talked about in the link so your version is perfect. keep us posted on how it turns out, you'll probably get to do yours before I can do mine.
Title: Re: Beef Bacon???
Post by: devo on June 16, 2013, 11:59:04 AM
Our local country grocery store has tried to sell beef bacon in the past with little success. Its not a big seller thats for sure.
Title: Re: Beef Bacon???
Post by: Saber 4 on June 16, 2013, 04:55:45 PM
I can see it having a limited appeal, did you ever try theirs and was it any good?
Title: Re: Beef Bacon???
Post by: mahto on June 23, 2013, 06:27:03 PM
Thanks Beefamn never had beef bacon but that just changed my dinner plans of BBQ salmon as beefman brought it over an it was great BLT's now I gotta try making it
Title: Re: Beef Bacon???
Post by: Saber 4 on July 24, 2013, 11:40:15 AM
The hunt is on, the first butcher shop I went to didn't have a clue and tried to tell me that brisket is the equivalent beef cut to pork belly but after some internet searching I've found a picture of the holy grail for my beef bacon, The Beef Short Plate, now all I have to do is find someone that will trim it out and not cut it into stew meat.

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/short-plate_zpse2c66802.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/short-plate_zpse2c66802.jpg.html)

Here's the website that I found my information at: http://www.cbamarketing.info/images/raw-meat-cuts/asian/plate/short-plate
Title: Re: Beef Bacon???
Post by: rveal23 on July 24, 2013, 11:44:09 AM
You can dooo it!
Title: Re: Beef Bacon???
Post by: pz on July 24, 2013, 11:54:50 AM
Looks like pork belly!
Title: Re: Beef Bacon???
Post by: Saber 4 on July 24, 2013, 12:06:15 PM
Quote from: pz on July 24, 2013, 11:54:50 AM
Looks like pork belly!

That's what I tried to explain to the head butcher lady (the owner wasn't there) but she just kept getting frustrated and saying that it was the brisket, which blows my mind that she doesn't know the difference and has been cutting meat for 20 years. When I told a friend of mine who used to be a butcher he knew immediately what I was looking for. But at least it forced me to go do some research and learn some new info.
Title: Re: Beef Bacon???
Post by: pz on July 24, 2013, 12:13:06 PM
Quote from: Saber 4 on July 24, 2013, 12:06:15 PM
That's what I tried to explain to the head butcher lady (the owner wasn't there) but she just kept getting frustrated and saying that it was the brisket, which blows my mind that she doesn't know the difference and has been cutting meat for 20 years...

That's pretty bad when the consumer knows more than the "professional".  Brisket doesn't look anything like pork belly.
Title: Re: Beef Bacon???
Post by: rveal23 on July 24, 2013, 12:21:43 PM
Quote from: pz on July 24, 2013, 12:13:06 PM
Quote from: Saber 4 on July 24, 2013, 12:06:15 PM
That's what I tried to explain to the head butcher lady (the owner wasn't there) but she just kept getting frustrated and saying that it was the brisket, which blows my mind that she doesn't know the difference and has been cutting meat for 20 years...

That's pretty bad when the consumer knows more than the "professional".  Brisket doesn't look anything like pork belly.
Exactly what I was going to say..
I go into an electronic store and It always seems as though I have to teach them things.. You go into a professional place, they better know the in's and out's of everything, and not try to play the part, cuz they are going to run into someone that knows their Sh!t and make them look Stupid.
Title: Re: Beef Bacon???
Post by: Saber 4 on July 24, 2013, 01:00:35 PM
Quote from: pz on July 24, 2013, 12:13:06 PM
Quote from: Saber 4 on July 24, 2013, 12:06:15 PM
That's what I tried to explain to the head butcher lady (the owner wasn't there) but she just kept getting frustrated and saying that it was the brisket, which blows my mind that she doesn't know the difference and has been cutting meat for 20 years...

That's pretty bad when the consumer knows more than the "professional".  Brisket doesn't look anything like pork belly.

Yes brisket comes from the belly, but it's not the only thing that comes from there, she totally ignored short ribs, skirt steak and hanger steaks and most importantly the piece I wanted to buy from her the short plate!

Quote from: rveal23 on July 24, 2013, 12:21:43 PM
Quote from: pz on July 24, 2013, 12:13:06 PM
Quote from: Saber 4 on July 24, 2013, 12:06:15 PM
That's what I tried to explain to the head butcher lady (the owner wasn't there) but she just kept getting frustrated and saying that it was the brisket, which blows my mind that she doesn't know the difference and has been cutting meat for 20 years...

That's pretty bad when the consumer knows more than the "professional".  Brisket doesn't look anything like pork belly.
Exactly what I was going to say..
I go into an electronic store and It always seems as though I have to teach them things.. You go into a professional place, they better know the in's and out's of everything, and not try to play the part, cuz they are going to run into someone that knows their Sh!t and make them look Stupid.

Ain't that the truth, Stupid is as Stupid does....
Title: Re: Beef Bacon???
Post by: Ka Honu on July 24, 2013, 02:51:17 PM
I'm guessing it's not as much about "stupid" as it is about the difference between a butcher and a meat cutter.  Butchers know how to break a whole carcass all the way down into retail cuts.  Not many of them around since most meat is purchased in grocery stores that don't deal with whole carcasses or even primal cuts nowadays.  The store normally purchases case lots of sub-primal cuts in Cryovac (like the big chunks they sell at Costco) and then their meat cutters trim and slice them down to retail portions (e.g., chops, roasts and steaks).  Many of the more "esoteric" cuts that we'd like to see in our grocery stores are ground before they ever get there.

Not stupidity, just poor training - if you've never seen half a cow, you don't necessarily know where all the parts are.  I guess that's the way things are in modern America (said the "geezer" while bemoaning the "good old days").
Title: Re: Beef Bacon???
Post by: Saber 4 on July 24, 2013, 05:33:35 PM
Normally I'd agree with you KH but this particular meat cutter has been working at our local meat locker slaughter house for the last 20 years and all they do is kill em and cut em up... Like you I usually try to be more charitable
Title: Re: Beef Bacon???
Post by: Saber 4 on July 26, 2013, 05:38:33 PM
Success!! I found two 5# flat plates this afternoon in Dallas, finally found a butcher who understood what I was looking for and wanting to do and they were only $4.99/lb, only a dollar more than pork belly. The plan is to start the cure tomorrow with one going in Beefman's Beef Bacon Brine and the other a dry cure based on Cure #1. I'll keep posting pictures and progress reports as it develops, keep your finger's crossed for me, this will be the first carefully measured out cure instead of using a Hi Mtn product.

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130726-00368_zpsca5a64f6.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130726-00368_zpsca5a64f6.jpg.html)
Title: Re: Beef Bacon???
Post by: Tenpoint5 on July 26, 2013, 08:14:51 PM
This will be better than any himountain pre mix.
Title: Re: Beef Bacon???
Post by: beefmann on July 27, 2013, 06:49:15 AM
Quote from: Saber 4 on July 26, 2013, 05:38:33 PM
Success!! I found two 5# flat plates this afternoon in Dallas, finally found a butcher who understood what I was looking for and wanting to do and they were only $4.99/lb, only a dollar more than pork belly. The plan is to start the cure tomorrow with one going in Beefman's Beef Bacon Brine and the other a dry cure based on Cure #1. I'll keep posting pictures and progress reports as it develops, keep your finger's crossed for me, this will be the first carefully measured out cure instead of using a Hi Mtn product.

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130726-00368_zpsca5a64f6.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130726-00368_zpsca5a64f6.jpg.html)

sounds like a great plan... cant wait to hear the details when compleated
Title: Re: Beef Bacon???
Post by: rveal23 on July 27, 2013, 11:18:35 AM
Congrats on te find!  Keep us posted with pics and details!
Title: Re: Beef Bacon???
Post by: Saber 4 on July 27, 2013, 11:31:01 AM
will do, I am going to try and get them both curing this afternoon if all goes well or tomorrow if Mr. Murphy shows up... :D
Title: Re: Beef Bacon???
Post by: Saber 4 on July 27, 2013, 07:00:34 PM
Got them both curing this afternoon. Here's the 6 pounder in Beefmann's brine

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130727-00372_zps15963ad8.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130727-00372_zps15963ad8.jpg.html)

Since his was a 14 pound brisket I adjusted the recipe as follows
1/2 gallon apple juice
6.6g Lem's cure #1 by weight
1 cup Packed brown sugar
1 tbsp. garlic powder
1 tbsp. onion flake(didn't have any onion powder)
1 tbsp. pepper
I'll rotate it in the brine every 12 hours like Beefmann did.

Here's the 5 pounder that I used 10.5's recipe on with some minor tweaking

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130727-00373_zpsf933917a.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130727-00373_zpsf933917a.jpg.html)

Here's the adjusted recipe I used
2 oz kosher salt
5.5g Lem's Cure #1 by weight
1/2 cup packed brown sugar (didn't have any maple syrup so I doubled up on the brown sugar.

I'll flip daily for 6-7 days then smoke it up, hopefully it turns out good enough to take to the Smokeout.
Title: Re: Beef Bacon???
Post by: beefmann on July 28, 2013, 06:31:43 AM
looks like a great start cant wait till then end
Title: Re: Beef Bacon???
Post by: rveal23 on July 28, 2013, 03:47:50 PM
Keep the pics and updates coming!
Title: Re: Beef Bacon???
Post by: Saber 4 on August 04, 2013, 12:33:34 PM
Here's the good news updates, it's in the smoker now.

Took it out last night to rinse, pat down and into fridge to form the pellicle

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130803-00396_zps2e13709d.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130803-00396_zps2e13709d.jpg.html)

Bringing it up to room temp and rubbing with Beefmann's Beef Bacon Rub
2.5 tbsp. black pepper
2.5 tbsp. ground mustard
1 tsp. all spice
1 tsp. ground cloves
it really left the house smelling good this morning

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130804-00397_zps0ea5812a.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130804-00397_zps0ea5812a.jpg.html)

In at 220 with apple for 3 hours, then on to Beefmann's magic IT of 169-170, this picture was taken after the smoke during the water pan swap and rack rotating.

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130804-00399_zpsb23e7b73.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130804-00399_zpsb23e7b73.jpg.html)
Title: Re: Beef Bacon???
Post by: SiFumar on August 04, 2013, 02:30:46 PM
Can't wait to see it sliced up!
Title: Re: Beef Bacon???
Post by: Saber 4 on August 04, 2013, 02:48:58 PM
Quote from: SiFumar on August 04, 2013, 02:30:46 PM
Can't wait to see it sliced up!

Waiting to taste it is killing me....
Title: Re: Beef Bacon???
Post by: Saber 4 on August 04, 2013, 03:11:41 PM
Have I mentioned that I HATE the stall.... the bacon is sitting at 154 and 155 and it sure looks done, but I am going to defer to Beefmann's experience with his and keep it going till at least 160 before I maybe slice off a small piece to test.
Title: Re: Beef Bacon???
Post by: SiFumar on August 04, 2013, 05:07:06 PM
Quote from: Saber 4 on August 04, 2013, 03:11:41 PM
Have I mentioned that I HATE the stall.... the bacon is sitting at 154 and 155 and it sure looks done, but I am going to defer to Beefmann's experience with his and keep it going till at least 160 before I maybe slice off a small piece to test.

Ya the stall is the hardest!  But so worth it in the end!
Title: Re: Beef Bacon???
Post by: Saber 4 on August 04, 2013, 07:08:57 PM
Pulled them both at 169 and let them rest, the front one is the dry cure and the back is the wet cure

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130804-00404_zpsad5df554.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130804-00404_zpsad5df554.jpg.html)

Money shot of the dry cured bacon sliced

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130804-00405_zpsa4dbd5f7.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130804-00405_zpsa4dbd5f7.jpg.html)

And the money shot of the wet cure bacon sliced

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130804-00407_zpse4dd2d95.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130804-00407_zpse4dd2d95.jpg.html)

They are both very good, my wife is liking the dry cure better and I think I agree with her although I am waiting until it's had at least a day in the fridge to settle before I fully slice it. They both cooked up nice but different, the wet cure was a little closer to pork bacon but the dry cure had a better texture and taste. the apple juice in the wet cure may have been a little to much, may need to cut back on it next time. And there will be a next time for sure. Can't wait to bring it to the MWSO next weekend and hear what kind of reviews it gets.
Title: Re: Beef Bacon???
Post by: Tenpoint5 on August 04, 2013, 07:50:31 PM
Looks real goo you slicing 5hose with or against the grain?
Title: Re: Beef Bacon???
Post by: pz on August 04, 2013, 07:52:17 PM
l sure would like to taste those  ;)
Title: Re: Beef Bacon???
Post by: Saber 4 on August 05, 2013, 05:56:31 AM
Quote from: Tenpoint5 on August 04, 2013, 07:50:31 PM
Looks real goo you slicing 5hose with or against the grain?

I want to say I cut the test pieces with the grain like pork bacon and it isn't tough or hard to bite, not sure how I'll cut the final slicing so I'm up for suggestions

Quote from: pz on August 04, 2013, 07:52:17 PM
l sure would like to taste those  ;)

Head east young man! Iowa is calling your name :)
Title: Re: Beef Bacon???
Post by: beefmann on August 05, 2013, 06:17:49 AM
congrats on both... sounds  like  both  were winners
Title: Re: Beef Bacon???
Post by: Saber 4 on August 05, 2013, 07:26:04 AM
Quote from: beefmann on August 05, 2013, 06:17:49 AM
congrats on both... sounds  like  both  were winners

Thanks, the wife said we should definitely do again so it had to be a winner. Your trailblazing and question answering service were most helpful in pulling this off, we really loved the rub you came up with and we're going to try it on the next pork belly.
Title: Re: Beef Bacon???
Post by: rveal23 on August 05, 2013, 12:32:05 PM
Those look really good Saber 4.. Congrats!
Title: Re: Beef Bacon???
Post by: beefmann on August 06, 2013, 04:29:32 PM
Quote from: Saber 4 on August 05, 2013, 07:26:04 AM
Quote from: beefmann on August 05, 2013, 06:17:49 AM
congrats on both... sounds  like  both  were winners

Thanks, the wife said we should definitely do again so it had to be a winner. Your trailblazing and question answering service were most helpful in pulling this off, we really loved the rub you came up with and we're going to try it on the next pork belly.

thanks.. sometimes   one has to take the bull by the horn and take it to the ground
Title: Re: Beef Bacon???
Post by: Saber 4 on August 06, 2013, 07:02:35 PM
Here's the final sliced up pictures,

Here's the dry cured sliced up

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130806-00414_zpsec3ce6ec.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130806-00414_zpsec3ce6ec.jpg.html)

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130806-00415_zps0acc9f80.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130806-00415_zps0acc9f80.jpg.html)

And the wet cured all sliced up and ready to eat

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130806-00416_zps7fa1390d.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130806-00416_zps7fa1390d.jpg.html)

(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130806-00417_zpsaeef0045.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130806-00417_zpsaeef0045.jpg.html)

They both tasted real good after their night in the fridge.
Title: Re: Beef Bacon???
Post by: Tenpoint5 on August 06, 2013, 07:23:13 PM
They both look good! I like the color better on the dry cure one.
Title: Re: Beef Bacon???
Post by: pz on August 07, 2013, 11:04:43 AM
Starting to drool - haven't had breakfast or lunch  ;D

I too like the color on the dry cure - looks almost like corned beef
Title: Re: Beef Bacon???
Post by: Saber 4 on August 07, 2013, 01:03:15 PM
Quote from: pz on August 07, 2013, 11:04:43 AM
Starting to drool - haven't had breakfast or lunch  ;D

I too like the color on the dry cure - looks almost like corned beef

That's probably a good comparison but with a definite bacon feel and taste, You can always jump in and go for it. From what I saw of Beefmann's and mine I don't think you absolutely have to have the short plate for it to be good, the plate just makes it easier to slice like bacon. If beef loin's weren't so expensive I think I would try to do a Canadian Bacon.
Title: Re: Beef Bacon???
Post by: pz on August 07, 2013, 03:03:59 PM
So much to learn to smoke, so little time!  I need to learn more about cuts of meat, and which names are equivalent.
Title: Re: Beef Bacon???
Post by: SiFumar on August 07, 2013, 03:56:11 PM
OMG...look really good! ;D
Title: Re: Beef Bacon???
Post by: beefmann on August 08, 2013, 06:43:02 AM
Quote from: pz on August 07, 2013, 03:03:59 PM
So much to learn to smoke, so little time!  I need to learn more about cuts of meat, and which names are equivalent.
'

for beef

http://www.google.com/imgres?imgurl=http://www.rmgmeats.com.au/content_imgs/primal_cuts/beefcuts.jpg&imgrefurl=http://www.rmgmeats.com.au/?page_id%3D20&h=790&w=1117&sz=195&tbnid=HcHW4ot0PHx9KM:&tbnh=87&tbnw=123&zoom=1&usg=__899JlY7E7Y5t8U2QzwlbuW5YbKQ=&docid=uJFxoRM0Xw2ECM&sa=X&ei=cZ8DUt-2JOKYyAH6-4CgCg&ved=0CDMQ9QEwAg&dur=91

for pork

http://www.google.com/imgres?imgurl=http://images.pauladeen.com/sized/images/uploads/Pork-Chart_Article-668x419.jpg&imgrefurl=http://www.pauladeen.com/kitchenbasics/article_view/pork_chart/&h=419&w=668&sz=201&tbnid=VpkX2VOJz8LcCM:&tbnh=87&tbnw=139&zoom=1&usg=__zvSXvRWPMp_2SLldFHo109dS-gs=&docid=pEcYBDJo5VtqcM&sa=X&ei=0J8DUuqQDoKsyAGOq4EQ&ved=0CDYQ9QEwAw&dur=120


hope it helps


Title: Re: Beef Bacon???
Post by: pz on August 08, 2013, 11:00:59 AM
Many thanks, beefmann

(http://www.niscienceclasses.org/main/Smileys/fantasticsmileys/main_thumbsup.gif)
Title: Re: Beef Bacon???
Post by: beefmann on August 08, 2013, 12:13:01 PM
quite  welcome
Title: Re: Beef Bacon???
Post by: jjmoney on January 29, 2014, 07:43:19 AM
Quote from: Saber 4 on August 07, 2013, 01:03:15 PMIf beef loins weren't so expensive I think I would try to do a Canadian Bacon.

But it should work just about the same, right? I am seriously considering making some beef "Canadian" bacon. Second batch of pork CB is going into the smoker in about an hour, and I'm looking to move away from the pork for the next smoke.
Title: Re: Beef Bacon???
Post by: Saber 4 on January 29, 2014, 08:13:25 AM
Quote from: jjmoney on January 29, 2014, 07:43:19 AM
Quote from: Saber 4 on August 07, 2013, 01:03:15 PMIf beef loins weren't so expensive I think I would try to do a Canadian Bacon.

But it should work just about the same, right? I am seriously considering making some beef "Canadian" bacon. Second batch of pork CB is going into the smoker in about an hour, and I'm looking to move away from the pork for the next smoke.

I would think it would work as long as you get the cure amounts right. I'm sure the experts will be along shortly to advise.