Great video. I can’t eat pork and beef bacon (although more common now) is not that easy to find in my country. Thanks for sharing this recipe and your expertise!
Wow. I hope we will always be able to eat meat in our country...Climate Change Cult says meat destroys the earth and force countries to stop meat agriculture. Then, they force the people to be Vegan.
I don't know if you going to read this. I truly enjoyed your Technique of making the beef bacon. I would like to see you do the wet brine technique with the beef bacon. I enjoyed this so that's why I'm subscribing and I'll be going through some more your other videos
Thank you very much! I definitely read all comments, as I appreciate feedback. I did wet brine the first couple of times I made pork bacon, but I found it was more of hassle, as I needed to find room in my fridge or keg freezer to place the buckets of brine and pork. I find the Ziploc or vacuum bags with the dry brine fits way better into a fridge, especially since I'm usually making a whole pig's worth of belly into bacon at once. Next time I make beef bacon, I'll make even more, as we've really been going through this quickly!
Thank you for this video, I love the all beef idea, and I love the full beef rashers you made, also love the modeled slices, found some smoke bar beef bacon that had really thin modeled slices, but now so hard to find! We have used some hickory powder for a more smokey brisket that we thin sliced, to have that baconney flavor. We don't eat pork, so if save the rendered beef fat from frying the bacon you can use it for frying eggs!
Thanks so much! This beef bacon is super delicious and a nice change from pork bacon. Hickory powder sounds really interesting; I'll have to give that a try! Yeah, the beef fat would be perfect for that. I also love rendering large portions of beef fat in a crock pot to make a bunch of tallow for that exact purpose (video to come very shortly, as I did that on the weekend 😂). Thanks for the comments!
You might be able to. I've never tried anything like that before. You should try it with a small amount as an experiment and, if it works, do more. Please let me know how it goes for you. Thanks!
Navel is actually THE cut for beef bacon, like the ace of it, brisket is a secondary option, navel had more consistent fat throughout, no wonder it turned out this good ! Good work bro
Totally! This whole thing started because I had intended to purchase brisket from a Chinese butcher shop, to smoke for bbq, but the guy accidentally sold me navel. I had to pivot and make bacon instead, and the result was stellar. 😁 Super happy it happened. Thanks for the comment. 👍👍
@@ThisDadGoesTo11very much. I will be trying it in a month or two and give you feed back. But your video was better than people who have 1m+ subscribers.
Thanks for sharing! Yours so far out of several videos is the best looking. Is there a way to get around the smoking. I don't have one so iwondered if I could just do that part in my oven at a very low heat and maybe add some liquid smoke?
Hey, I appreciate the kind words. I imagine you could do that. Play around with some liquid smoke and then maybe cook it a bit in the over. Alternatively, once you have that smoke in the meat, you could likely not even cook it. Just chill right down, slice, and package. You'll be cooking it for eating, anyway, so you could skip that step. If you give it a whirl, please let me know how it goes! Good luck. 😁
Yeah, I found these slices were about as thick as I'd want to do it. As I bake them in the oven, giving a tighter control over how cooked they get, it still works. If I was planning to pan fry or something, I'd for sure need to be thinner. I still think I'll go a little thinner next time to, so I can try that out. I agree that beef bacon is awesome! Thanks for watching. :)
Hi, Trying the bacon now :-) Quick question, how come .18 % cure and the roastbeef .25 % I'm only askjng cause I'm new at all of this curing, and I'm loving it :-) Thx
No worries! 0.25% is around the high end for cure in meat. I go with 0.18% in my bacon, as the meat is thinner and, most importantly, it was the amount used by a local butchery/charcuterie program that a buddy of mine was taking. 🤣 With bacon, the cure is less about chemically cooking the meat (that's how I often think about it), and just for some colour and texture adjustment. The lower cure percentage still takes care of that. The smoke and eventual cooking really make it safe to eat. Have fun! 🥓🥓🥓
@@ThisDadGoesTo11 loved it!!! is there a downside for over curing? it's been curing for like 4 weeks lol forgot about it. beside being too salty, would it be harmful? I am going to soak it in water before smoking it though. your roast beef is amazing as well FYI :-) again I left the raw meat in the fridge for about a week and had a little bit, put it in the cure right away and hoping it is good meat :-)
Great tutorial 👌 thanks! Am curious, how is curing salt different than sea salt? I'm thinking of making it using himalayan or Redmans. No smoking. Due you think it'll still work? Thanks
Thanks! So, the actual cure (sodium nitrite) works to sort of 'chemically cook' the meat, as I sometimes say to explain. It's much different than salt, as it really changes the meat, making it far more food safe. It's also how you get away with having the meat cure in the fridge for weeks without it going bad... I also use salt in the bacon, obviously (and I think Himalayan or other salts would be awesome), in order to get the salt level where I want it for flavor. If you're trying to make something that is closer to real bacon, you'd definitely need to use cure #1 (or Prague Powder #1 or other similar product). You can easily get them from brick and mortar sausage supply stores or from online suppliers. Sausage stores are usually staffed by meat geeks who are more than happy to chat at length about the products and process, to help ensure you get the right product. If you're just looking to make a salted, sliced beef, you could try just the salt. Just beware how long you're keeping it in the fridge, and know that it won't be the same as what I made here. I'm sure it would still be tasty...I mean, it's beef. :) Thanks for the question! I hope that helped somewhat.
@@ThisDadGoesTo11 hey Dad, generous reply, many thanks. I'm touched 🙏 You put a lot into what you do, be that creating your videos or your replies. I'd love to give it a go. Past few days I've given it thought and also where I'd source produce from (got an excellent butcher for the cut), though not taken action as its clearly time consuming. I look forward to learning more from you 😀
@@nyalimuir4103 Wow, thanks! I appreciate the kind words and feedback. I enjoy making the videos and chatting with people about my hobbies. 😁 Hope you have a chance to try out the bacon soon!
It looks similar because both products are made from the belly of the animals, where you get nice balance between meat and fat. Curing and smoking results in the pink color, although it is a darker color in the beef bacon. Hope that helps! 😁
Hey, I really wouldn't recommend trying to actually smoke it inside, as an oven won't vent well enough to prevent your home from filling with smoke! If you have a way to cold smoke the bacon outside, though, you could do that, and then cook it in your oven until you hit 150F. Meat takes on smoke best when it's cold, anyway. If you want, you can check out a couple of cold smoking videos I have on my channel, as they might help illustrate it better. Thanks for watching! :)
Thanks! It really is tasty. Richer and more savory than pork bacon, and it pairs really well with hearty breakfast meals, burgers, and more. I actually took some of the fatty slices I reserved and added them to fresh burger meat I was grinding for smash burgers the other day. Delicious! Let nothing be wasted! :)
Apparently, it helps balance out the salt and smoke a bit. It doesn't taste sweet (nor does my pork bacon taste sweet, and it also has a little sugar in it). I don't think I've seen a bacon recipe that doesn't involve some source of sweetness in the cure, whether it's sugar, honey, syrup, etc. I've never tried out something like this without sugar. 🤷 Thanks for the question!
@@ThisDadGoesTo11 iam not able to find any of the bacon maker in india, see here many were following keto, paleo diets,but pork bacon is not available in india, no makers, so not able to get bacon strips, so i want to make it and sell here in india, this is big oppurtunity😬👍
Hey there! It's way easier if you work in grams. Hopefully, you have a scale that can work in metric. Then, you can just do the percentage based on the weight (15.5lb is 7030g). That way, you avoid the awkward pound and ounce measurements. If your scale is only in Imperial, there is likely an online calculator that can work for this; worst case, you use a lb to g calculator, calculate the percentages, then convert that to oz. Best of luck! 😁
It's delicous! A fun twist on "traditional" bacon, and a great way for those who abstain from pork to enjoy the smoky, salty goodness of bacon. I have a few people in my life who don't eat pork, and I'm always happy to throw them some packs of this bacon. :)
Just finished my first batch using your recipe with thyme. I am in love. My husband said it was amazing too! Thank you for sharing.
My pleasure! I love this recipe for beef bacon. It's a nice little deviation from pork bacon and so tasty. Thanks for the kind words. 😁
Great video. I can’t eat pork and beef bacon (although more common now) is not that easy to find in my country. Thanks for sharing this recipe and your expertise!
Thanks for the kind words! I hope you enjoy some great success making your own. :)
Wow. I hope we will always be able to eat meat in our country...Climate Change Cult says meat destroys the earth and force countries to stop meat agriculture. Then, they force the people to be Vegan.
I don't know if you going to read this. I truly enjoyed your Technique of making the beef bacon. I would like to see you do the wet brine technique with the beef bacon. I enjoyed this so that's why I'm subscribing and I'll be going through some more your other videos
Thank you very much! I definitely read all comments, as I appreciate feedback. I did wet brine the first couple of times I made pork bacon, but I found it was more of hassle, as I needed to find room in my fridge or keg freezer to place the buckets of brine and pork. I find the Ziploc or vacuum bags with the dry brine fits way better into a fridge, especially since I'm usually making a whole pig's worth of belly into bacon at once. Next time I make beef bacon, I'll make even more, as we've really been going through this quickly!
Thank you for this video, I love the all beef idea, and I love the full beef rashers you made, also love the modeled slices, found some smoke bar beef bacon that had really thin modeled slices, but now so hard to find!
We have used some hickory powder for a more smokey brisket that we thin sliced, to have that baconney flavor. We don't eat pork, so if save the rendered beef fat from frying the bacon you can use it for frying eggs!
Thanks so much! This beef bacon is super delicious and a nice change from pork bacon. Hickory powder sounds really interesting; I'll have to give that a try! Yeah, the beef fat would be perfect for that. I also love rendering large portions of beef fat in a crock pot to make a bunch of tallow for that exact purpose (video to come very shortly, as I did that on the weekend 😂). Thanks for the comments!
I'm Samuel I'm working at Emirates flights catering.
I wanted to ask after seasoning and Timbleing can the beef be miced then soften to mould box
You might be able to. I've never tried anything like that before. You should try it with a small amount as an experiment and, if it works, do more. Please let me know how it goes for you. Thanks!
Navel is actually THE cut for beef bacon, like the ace of it, brisket is a secondary option, navel had more consistent fat throughout, no wonder it turned out this good ! Good work bro
Totally! This whole thing started because I had intended to purchase brisket from a Chinese butcher shop, to smoke for bbq, but the guy accidentally sold me navel. I had to pivot and make bacon instead, and the result was stellar. 😁 Super happy it happened. Thanks for the comment. 👍👍
Awesome informative Video experience Y'alls God Bless Ya 🙌 🙏
Haha! Thanks so much! Hope you give it a whirl. That stuff is delicious.
Great vlog presentation! Thanks for sharing your process. I love it.
My pleasure! Thanks for the kind words. 😊
I watched near 10 videos on how to make beef bacon and just from the first 5 seconds, i could already tell your video would be better than the rest.
🤣 Thanks! It's very much appreciated. I hope you found it helpful.
@@ThisDadGoesTo11very much. I will be trying it in a month or two and give you feed back. But your video was better than people who have 1m+ subscribers.
Awesome! Good luck with it. Definitely let me know how it goes, if you have time. Thanks again! 😁
Thanks for sharing! Yours so far out of several videos is the best looking. Is there a way to get around the smoking. I don't have one so iwondered if I could just do that part in my oven at a very low heat and maybe add some liquid smoke?
Hey, I appreciate the kind words. I imagine you could do that. Play around with some liquid smoke and then maybe cook it a bit in the over. Alternatively, once you have that smoke in the meat, you could likely not even cook it. Just chill right down, slice, and package. You'll be cooking it for eating, anyway, so you could skip that step. If you give it a whirl, please let me know how it goes! Good luck. 😁
About how much weight did your meat lose in the smoking process?
And is your slicer commercial grade?
dude thank you so much, excellent instructions
Hey, you're welcome! 😁
I love beef bacon but I slice mine super thin as it’s a bit tougher. Looks delicious!
Yeah, I found these slices were about as thick as I'd want to do it. As I bake them in the oven, giving a tighter control over how cooked they get, it still works. If I was planning to pan fry or something, I'd for sure need to be thinner. I still think I'll go a little thinner next time to, so I can try that out. I agree that beef bacon is awesome! Thanks for watching. :)
Hi,
Trying the bacon now :-)
Quick question, how come .18 % cure and the roastbeef .25 % I'm only askjng cause I'm new at all of this curing, and I'm loving it :-)
Thx
No worries! 0.25% is around the high end for cure in meat. I go with 0.18% in my bacon, as the meat is thinner and, most importantly, it was the amount used by a local butchery/charcuterie program that a buddy of mine was taking. 🤣 With bacon, the cure is less about chemically cooking the meat (that's how I often think about it), and just for some colour and texture adjustment. The lower cure percentage still takes care of that. The smoke and eventual cooking really make it safe to eat. Have fun! 🥓🥓🥓
@@ThisDadGoesTo11 loved it!!!
is there a downside for over curing? it's been curing for like 4 weeks lol forgot about it. beside being too salty, would it be harmful? I am going to soak it in water before smoking it though. your roast beef is amazing as well FYI :-) again I left the raw meat in the fridge for about a week and had a little bit, put it in the cure right away and hoping it is good meat :-)
Great tutorial 👌 thanks!
Am curious, how is curing salt different than sea salt?
I'm thinking of making it using himalayan or Redmans. No smoking. Due you think it'll still work?
Thanks
Thanks! So, the actual cure (sodium nitrite) works to sort of 'chemically cook' the meat, as I sometimes say to explain. It's much different than salt, as it really changes the meat, making it far more food safe. It's also how you get away with having the meat cure in the fridge for weeks without it going bad... I also use salt in the bacon, obviously (and I think Himalayan or other salts would be awesome), in order to get the salt level where I want it for flavor. If you're trying to make something that is closer to real bacon, you'd definitely need to use cure #1 (or Prague Powder #1 or other similar product). You can easily get them from brick and mortar sausage supply stores or from online suppliers. Sausage stores are usually staffed by meat geeks who are more than happy to chat at length about the products and process, to help ensure you get the right product.
If you're just looking to make a salted, sliced beef, you could try just the salt. Just beware how long you're keeping it in the fridge, and know that it won't be the same as what I made here. I'm sure it would still be tasty...I mean, it's beef. :)
Thanks for the question! I hope that helped somewhat.
@@ThisDadGoesTo11 hey Dad, generous reply, many thanks. I'm touched 🙏 You put a lot into what you do, be that creating your videos or your replies.
I'd love to give it a go. Past few days I've given it thought and also where I'd source produce from (got an excellent butcher for the cut), though not taken action as its clearly time consuming.
I look forward to learning more from you 😀
@@nyalimuir4103 Wow, thanks! I appreciate the kind words and feedback. I enjoy making the videos and chatting with people about my hobbies. 😁 Hope you have a chance to try out the bacon soon!
@@ThisDadGoesTo11 😁😃
why does it look similar to pork Bacon and it is delicious Great vlog presentation Thanks
It looks similar because both products are made from the belly of the animals, where you get nice balance between meat and fat. Curing and smoking results in the pink color, although it is a darker color in the beef bacon. Hope that helps! 😁
Can we use oven to smoke the beef for beacon
Hey, I really wouldn't recommend trying to actually smoke it inside, as an oven won't vent well enough to prevent your home from filling with smoke! If you have a way to cold smoke the bacon outside, though, you could do that, and then cook it in your oven until you hit 150F. Meat takes on smoke best when it's cold, anyway. If you want, you can check out a couple of cold smoking videos I have on my channel, as they might help illustrate it better. Thanks for watching! :)
@@ThisDadGoesTo11 thanks for letting me know this, I will watch your another video about....
Great video, Mmm that looks delicious
Thanks! It really is tasty. Richer and more savory than pork bacon, and it pairs really well with hearty breakfast meals, burgers, and more. I actually took some of the fatty slices I reserved and added them to fresh burger meat I was grinding for smash burgers the other day. Delicious! Let nothing be wasted! :)
Stick with pork it's the only bacon and I raise cattle
Looks better than the beef bacon I buy
Thanks! This stuff is so delicious. Bacon of any kind is quite easy to make, if you have the ingredients, a good scale, and a way to smoke it.
Turned out great. Tasted like beef jerky. Definitely needed more salt.
Awesome! Yeah, the salinity is very much a personal preference thing. 😁
Why use sugar ?
Apparently, it helps balance out the salt and smoke a bit. It doesn't taste sweet (nor does my pork bacon taste sweet, and it also has a little sugar in it). I don't think I've seen a bacon recipe that doesn't involve some source of sweetness in the cure, whether it's sugar, honey, syrup, etc. I've never tried out something like this without sugar. 🤷 Thanks for the question!
Please give me training of how to make this, i want to do this business in India....
Hi, there. A bacon business sounds like fun. :) What questions do you have? Thanks for watching!
@@ThisDadGoesTo11 iam not able to find any of the bacon maker in india, see here many were following keto, paleo diets,but pork bacon is not available in india, no makers, so not able to get bacon strips, so i want to make it and sell here in india, this is big oppurtunity😬👍
@@ThisDadGoesTo11 even in online its not available i dont know why?
I want someone to teach me professionally how to make perfect bacon👍
I think you could follow the same process, but just scale it up. Larger containers, smoker, etc., in order to produce more at the same time.
Looks good.
Thanks! 😁
How do I do the % calculation ? I have 15.5 pounds of meat
Hey there! It's way easier if you work in grams. Hopefully, you have a scale that can work in metric. Then, you can just do the percentage based on the weight (15.5lb is 7030g). That way, you avoid the awkward pound and ounce measurements. If your scale is only in Imperial, there is likely an online calculator that can work for this; worst case, you use a lb to g calculator, calculate the percentages, then convert that to oz. Best of luck! 😁
Thank you very much 😄
@@maryunrau139 No problem! Happy curing! 😛
Kosher bacon..thats cool
It's delicous! A fun twist on "traditional" bacon, and a great way for those who abstain from pork to enjoy the smoky, salty goodness of bacon. I have a few people in my life who don't eat pork, and I'm always happy to throw them some packs of this bacon. :)
@@ThisDadGoesTo11 it looks delicious
My family has beef and pork bacon
Yum! Both types can be delicious! :)
Pork is haram though.
@@IanRomErv yes, we must repent
I jhusty typeds thjis withg myu throbvvbing mewat inspoirewd bonbert. Itr wass hartd .