The Beef Bacon experiment


 
Jeremy Calow

Jeremy Calow

TVWBB Super Fan
So a few days back, I was wandering through my local asian market looking for some beef heart to make some pastrami, and found a delightful selection of flank slabs. Looked kinda like pork belly, felt kinda like pork belly, so I figured what the heck, lets make some beef bacon.
Bought a single 3 lbs slab and brought her home, rinsed, trimmed and chucked her in my standard pork cure a la Bob Correll. Let nature do its thing for 7 days flipping and massaging the way through till tonight. So I pulled, and rinsed and dried... looked across the yard at Suzie and decided nah don't feel like digging her out or a path tonight..
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So I turned to Barbie, and brushed her off, fired her up with some apple and hickory chips and tossed the hunk o beef on there for a long smoky nap.
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Speed up time for 2.5 hrs at ~190 degrees and low and behold I think she's done.. so I slice her in half, and take off a couple of slices and toss em in a frying pan for a taste test.
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Sizzle sizzle sizzle .... flip..
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I request the presence of my wife for a quick taster, and her response is .... " Stay. Away. From MY. Bacon"
Guess it was good....


Bit salty - shoulda rinsed longer. Has more of a tooth bite than pork but quite nice.. I wouldn't say its my favourite (kinda partial to pork) but I would do it again.. for .. The Boss :cool:
 
Nice work...I love the black and whites then roll out to present day shots!!! I have never seen any slabs of beef like that but fer sure will be asking the butcher now!!

Yum!!
 
I was just contemplating doing the same thing the other day. Thanks to you I am no longer thinking about it, I'm doing it. looks great.
 
Beautiful beef bacon Jeremy!
Now I have to try it, if I can find some cow belly.

Looking at the slices, it appears that the grain runs in two directions, so no matter how you slice it, there will probably be some chew.
 
Thanks folks. I am thinking this weekend a nice beef bacon hash is in order for breakfast... To ward off the cold of course ;).

Morgan the cut I was using was labeled a "Flank Plate" though I don't recognize that unless it comes from the joining section between the two.. Bob, that may explain the two distinct grain directions too. I could split them and cut them differently, but then it wouldn't look as nice hehe.. ;)
 
Nope not yet John, I have a "call" in to one of my local butcher shops, but they aren't actively pulling it in for me since its only a single at this point.. I haven't gotten around to calling my normal spot - cause I haven't had time with bloody work and snow :( .. I will get it soon though and make it! And probably take a picture or two ;)
 
looks awesome. I would like to see what the cut looked like before curing.

I'm pretty sure I had a post around here where I did some "brisket bacon." It's my wife's invention where she takes fatty, leftover slices of barbecued brisket point and cooks them until they are crispy.
 
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