Brisket bacon

[S Wagner]

Has anybody ever done it? A friend of mine said they had some made for them, and it was amazing, (which I don't doubt)! I've made regular bacon before, and I would think I could use the same curing recipe/method with brisket. Just to be safe, I wanted to see if anybody's had experience with this before, and if so, any advice would be welcome!

 

[ChadVKealey]

I've had "beef bacon" before, which (I was told) is made from brisket. The flavor was OK, but it wasn't at all like pork bacon. There was a bit of smokiness, but it was rubbery - not crisp in the least - which made it very difficult to bite through and awkward on an egg & cheese sandwich. I would bet there are ways to make it as crisp as pork bacon, so maybe what I had was just poorly prepared beef bacon.

 

[Carl H.]

All the beef bacon I've had has been tougher than pork bacon. It tends to be cut thick, though. If it was sliced thinner you could probably get it crispier. Those that I have had were not made from brisket, but rather the belly, a similar cut to pork belly.