Beef Bacon

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Step 1

Prep the meat: Pat the beef belly dry with paper towels.

Step 2

Mix the cure: Stir all the salt, sugar, spices, and pink curing salt together in a small bowl.

Step 3

Apply the rub: Rub the mixture evenly over all sides and edges of the beef.

Step 4

Bag and refrigerate: Place the meat inside a large ziplock bag or vacuum-seal it. Put it in the fridge for 5 days. You can go you to 7 days but depending on YOUR brine 7 days may result in an excessively salty meat. Flip daily: Turn the bag over once a day. The salt will draw out moisture to create a natural wet brine. Massage the bag to redistribute the juices.

Step 5

Rinse and dry: Remove the beef from the bag. Rinse it thoroughly under cold water, then pat it dry.

Step 6

Optional: Before or after forming pellicle you can add an outer coating of seasoning. I personally enjoy a coffee rub or an apple spice and smoked paprika coating.

Step 7

Form a pellicle: Place the meat on a wire rack uncovered in the fridge for 24 hours to let the surface dry out.

Step 8

Smoke: Heat your smoker to 215–225°F. Smoke the beef belly until the internal temperature reaches 150°F (about 2 to 4 hours).

Step 9

Cool and slice: Let the bacon cool completely in the fridge before slicing it medium to thin thickness and frying it in a skillet at medium-low heat, especially if you've applied an optional outer coating. This is considered a "fully cooked" bacon and does not require excessive heat for doneness.

Step 10

ENJOY: Perhaps the most important step of all. Additionally: If we heavy handed our brine or let it steep for too long, simply soak your slices in cold water for 20 minutes, pat dry and repeat as necessary.