Whilst there is the occasional human who doesn't enjoy the traditional taste of bacon, others have cultural or societal requirements not to cook pork bacon. All such people readily seek beef bacon. A well executed piece of beef bacon taste far more delicious and turns out crispier than its pork counterpart. One of main issues particularly in Australia, is beef bacon is hard to find. Because it is not mass produced like pork bacon, it can be extremely costly when you do find it. Thats why macon it at home is cheaper and you can have it whenever you please. The other amazing things about beef bacon is that it is extremely easy to make and can be made from the brisket or the navel cut (which is found behind the brisket).
How To Make Beef Bacon at Home (It's easy) - AUSSIEQ BBQ
If you thought regular pork bacon was delectable, just wait until you get your laughing gear around the crispy golden goodness of beef bacon.
All this in 5 EASY steps!
You might be wondering how can I get on this beef bacon train. Well I can tell you it is very easy to make your own beef bacon. This recipe utilises the beef navel cut which is found behind the brisket, but don't be shy in using other cuts like the full packer brisket, point brisket or flat end of the brisket.
The amazing thing with macon' your own bacon is it is far cheaper than buying store bought. A quick comparison shows that a beef navel is approx $15-20/kg and pre-prepared beef bacon from the supermarket is $40/kg (if you can find it!)
I personally enjoy beef bacon brekky rolls. Adding a few slices of crispy beef bacon to a toasted brioche roll with a sunny side up egg, American cheese and a dash of sauce.
If you are asking yourself how do I make beef bacon, sit back, relax and follow the recipe to bacon nirvana.
** beef bacon macros down the bottom of recipe**
Apply an even coat of Macon' Bacon to your beef (approx 7 tsp per kg). Remember if you are going to eat all sides, season all sides.
After placing into a zip lock bag or vac seal bag, place into the fridge for 7 days. Just flip the bag daily to ensure a nice even distribution of the cure once it starts to liquify.
After the 7 days, place on a wire rack and rinse the cure off under gentle running water. Then pat dry
You can cook the beef bacon in an oven, air fryer, smoker or gas barbecue. Just cook until the internal temperature reaches 65C. Running at 250F/121C this should take approx 2-3 hours.
At this point you can portion up into more manageable sizes and store for later. When you want some, just thinly slice some pieces and fry up as required.
Ensuring you take off some thin slices fry up in a bacon until brown and crispy.
Which cut of beef: Beef navel or brisket works best. If you select the navel like I did ensure it has nice lashing of intra-muscular fat, as that would provides some of its decadent mouth feel.
What does beef bacon taste like?: if you close your eyes it tastes similar to pork bacon, but has that old school familiar beef tallow fries/chips Maccas use to serve up.
Longevity: If you keep the beef bacon cryovac, it will last up to 3 weeks in the fridge or 3 months in the freezer.
No Smoker: If you want a smokey flavour but don't own a smoker, you can add liquid smoke at the point when you are ready to cook low and slow.
- Serving Size
- per serving
- 36 grams
- 101 milligrams
- 1579 milligrams
- 7 grams
- 37 grams