How To Make Beef Bacon!

BallisticBBQ's picture

May. 19, 2013

An easy way to make beef bacon, using the Umai Dry Bag! I cover the curing and smoking process.

Ingredients

For curing rub
Sea salt 1/2 Cup (8 tbs) (Curing and salt is washed away)
Ground black pepper 3 Tablespoon , ground finely
Raw sugar 3 Tablespoon
Pickling spice 1/4 Cup (4 tbs)
Pink salt 3 Teaspoon (Curing and salt is washed away)
Other ingredients
Beef short ribs 2 1/2 Pound , bones separated
For rub
Turbinado sugar To Taste
Granulated garlic To Taste
Cracked black pepper rub To Taste

Directions

GETTING READY

1. In a bowl, combine sea salt, ground black pepper, raw sugar, pickling spice, and pink salt. Mix well.

2. Rub curing mixture on beef to coat well.

3. Spread some curing mixture in the bottom of the Pyrex dish and beef piece on top. Pop it in refrigerator. Allow it to sweat for 40 minutes.

4. After 40 minutes, in a steak bag, place the beef and seal using vacuum sealer.

5. On a wire rack, place the bag and pop it in refrigerator for 5 days.

6. Preheat smoker to 200 degree F.

MAKING

7. Open the seal and remove the meat from the bag.

8. Rinse it several times under cold water and pat it dry using kitchen towel.

9. Spread generous amount of rub prepared by mixing sugar, granulated garlic, and pepper and rub to coat well.

10. Place beef on smoker and cook for 3-4 hours or until internal temperature of meat reaches 150 degree. Cut into slices.

FINALIZING

11. In a skillet, place bacon and cook until nice and crisp.

SERVING

12. Serve as desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 260 Minutes
Ready In: 260 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 404Calories from Fat 309

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 15 g75%

Trans Fat 0 g

Cholesterol

Sodium 51 mg2.13%

Total Carbohydrates 9 g3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet