Beef Bacon Recipe
The Best Recipe for Beef Bacon – An Easy Step-by-Step Guide to Making Crispy, Chewy, Meaty, and Delicious Pieces of Bacon Using Homemade Dry-Aged Beef!
Why This Recipe for Bacon Is So Amazing
The popularity of bacon belies the fact that not everyone enjoys eating pork. Use this foolproof method to cure slabs of fatty beef into bacon that’s bursting with rich beef flavor
Making bacon from scratch is a rather straightforward process: Cure the meat, then dry-age it, rinse it, slice it, and either pan fry it or bake it in the oven. Boom, done! (If you happen to have a smoker and wish to smoke the bacon slab after dry ageing, that also adds an additional layer of flavour to the bacon, but it is not necessary.)
It’s true that you can make pork bacon with the same process by using pork belly, but if you’ve never tried making beef bacon before, you should absolutely give it a shot!
Ingredients You Need
- Beef navel – or well-marbled brisket or short ribs
- Sugar – white granulated sugar is the most desirable form
- Kosher salt, black pepper, and pink curing salt are the three spices used in the curing process.
- A helpful hint is that in order to make beef bacon that has the same crispiness and allure of pork bacon, you need to use the appropriate cut of beef. It must have a significant amount of fat marbling, or at the very least, a lovely thick rim of fat all the way around the edge. Because traditional bacon is created with pork belly, it makes more sense to purchase beef navel or a “beef plate” than it does to buy a hog belly. It is also possible to use a substantial portion of beef short ribs that have a lot of marbling and a good piece of fatty brisket.
How to Prepare Bacon Made
Put a small bowl on the table. Combine the granulated sugar, black pepper, regular salt, and curing salt in a mixing bowl. A cutting board should be used for the beef navel slab. Rub the salt mixture into all of the surfaces, including the edges
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Place a large sheet of plastic wrap on the table. The beef slab should be positioned in the middle of the plastic wrap, and any residual curing salt should be sprinkled on top. Refrigerate the beef for four to five days after having it tightly wrapped in plastic and for the entire time.
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After the curing process is complete, take the wrapping from the beef slab and give it a good rinsing in clean water to eliminate as much salt as possible. After that, put a baking rack in a baking dish or on a rimmed baking sheet and set it in the oven. The beef bacon should be placed on the rack. Use paper towels to pat the item dry. Dry aging beef bacon requires one to two days in the refrigerator, where it should remain uncovered.
Find below the full (printable) recipe for making homemade beef bacon, as well as the video for making it. Enjoy!
After the dry-aging process is complete, place the bacon in the freezer for thirty to sixty minutes so that it can be flash-frozen. It should be sturdy enough to readily maintain its form when you cut it, but it shouldn’t be so sturdy that a knife can’t make its way through it. The bacon should be sliced into very thin pieces
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A helpful hint when preparing homemade bacon of any kind is that slicing it very thinly is the portion that can be the most challenging. After partially freezing the beef slab so it becomes very rigid, I find that the quickest method to do this is to slice it with a sharp chef’s knife into strips that are between 1/16 and 1/8 of an inch thick. If you have access to an electric knife or deli slicer, those are excellent options for slicing the food.
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If you want the bacon to have an even more robust flavor, you should smoke it before you slice the beef into bacon strips.
Ideas for Preparing the Meal and Plating It
Place the bacon in a large skillet and cook it over medium heat in order to make a tasty side dish. Place a few pieces of bacon in the pan, and then fry them for three to four minutes on each side, or until they reach the desired colour.
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You could also bake the beef bacon in the oven using our method for baking bacon!
Alongside other breakfast and brunch classics such as scrambled or fried eggs, homemade pancakes, french toast, or breakfast salad, serve bacon that is nice and crisp and made from beef.
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In many recipes, beef bacon can be used as a delicious substitute for pork bacon. It can be used to make Irish Bacon and Cabbage, Spicy Cowboy Bacon Burgers, Bacon Ranch Jalisco Tacos, Whole Wheat BLT Tacos, and almost any other dish that needs a bit of bacony deliciousness.
Questions That Are Typically Asked
IN ADDITION TO THESE SEASONINGS, DO YOU HAVE ANY OTHER OPTIONS?
Do you want any additional spice mixed in with the curing salts? You may try incorporating some smoked paprika, ground Szechuan pepper, or a touch of cayenne pepper into the dish.
IS BEEF BACON HEALTHIER THAN PORK BACON?
You got that right! Bacon made with beef rather than pork contains more protein while maintaining a lower overall fat and calorie content.
DOES BEEF BACON TASTE LIKE BACON?
The texture of beef, which is somewhat chewy and crisp, is quite comparable to the texture of homemade pork bacon. Leaner cuts of beef are less fatty than other cuts, and the flavour is very beefy and meaty.
HOW DO YOU STORE LEFTOVERS?
Beef bacon that has not been cooked can be stored safely in the refrigerator for up to seven days. The slices should be kept piled and tightly packed together in plastic wrap before being placed into a zipper bag or another container that can be sealed.
Put the uncooked bacon into the freezer for up to a month.
When stored in the refrigerator in an airtight container, bacon that has been cooked will keep for up to three days.
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Beef Bacon Recipe
An easy step-by-step guide to make thick pieces of crisp, chewy, meaty and delicious bacon with homemade dry-aged beef!
- Set out a small bowl. Mix the granulated sugar, salt, black pepper, and curing salt together. Set the beef navel slab on a cutting board. Rub the salt mixture over all sides and edges. Lay out a large piece of plastic wrap. Place the beef slab in the center of the plastic wrap and sprinkle any remaining curing salt on top. Wrap the beef tightly in the plastic and refrigerate for 4 to 5 days.
- After curing, unwrap the slab of beef and rinse it thoroughly with fresh water to remove as much salt as possible. Then place a baking rack on a rimmed baking sheet or in a baking dish. Place the beef bacon on the rack. Pat it dry with paper towels. Place the beef bacon, uncovered, in the refrigerator for 1 to 2 days to dry age.
- Once the bacon has dry aged, place it in the freezer for 30 to 60 minutes to flash freeze. It should be solid enough to easily hold its shape as you cut it, but not so solid that you can’t get a knife through it. Slice the bacon into thin strips. Place the bacon strips in a Ziploc bag and remove all air before sealing it. Refrigerate the bacon until ready to use.
- To cook, set a large skillet over medium heat. Lay several strips of bacon in the skillet, and fry them for 3 to 4 minutes per side, until golden brown. Or use our oven bacon baking method for baking the beef bacon.
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