Beef Bacon
Course: Breakfast, Brunch, Easy mealsDifficulty: EasyServings
13+
servingsPrep time
20
minutesIt was a stopover in Dubai that introduced us to beef bacon. After flying for 16 hours, we arrived at our hotel just in time for breakfast, and we weren’t disappointed! Beef bacon is prepared in much the same way as pork, and is a great alternative.
Whilst it’s not common on shelves in butchers or supermarkets here, it’s actually pretty simple to make at home, and is a great way to avoid added nitrites. We’ll admit, we splashed out on a bench top meat slicer to get lovely thin bacon slices, but it’s by no means a necessity.
Ingredients
Point end beef brisket
- Cure ingredients per kilo of brisket
2T cracked black pepper
3T salt
1/3C brown sugar
Directions
- Mix the cure ingredients together, until well combined
- Coat the brisket with cure, and then transfer all to a zip lock bag
- Refrigerate for 3-5 days, checking each day and ‘massaging’ the brisket through the bag
- After curing, pat the brisket with paper towels until dry
- Preheat a smoker to 95°C
- Place the brisket in a smoker, and monitor the temperature to maintain 95°C
- The brisket is ready to take out of the smoker when the internal temperature of the brisket is 65°C, between 3-5 hours
- Refrigerate the brisket until cold, and this will make slicing easier
- Slice thinly and cook as you would ‘other’ bacon
Notes
- Tip! We’ve left the cure on the brisket and just patted it dry before smoking. If you’re worried it will be too salty or sweet, rinse it off, pat the brisket dry, then into the smoker it goes!