Directions
SEASON:
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.
FRIDGE:
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.
RINSE:
After the 7 days, place on a wire rack and rinse the cure off under gentle running water. Then pat dry
COOK:
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.
FRY/GRILL:
Ensuring you take off some thin slices fry up in a bacon until brown and crispy.
Recipe Note
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.
Nutrition
Nutrition
- Serving Size
- 100g
Amount/Serving
% Daily Value
- Fat
- 36 grams
- 47%
- Cholesterol
- 101 milligrams
- 34%
- Sodium
- 1579 milligrams
- 69%
- Carbs
- 7 grams
- 3%
- Protein
- 37 grams
1 comment
I have made beef bacon using this exact recipe and its amazeballs!