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Explore Beef bacon 🥓 with 2,332,151 views, 49,218 likes, and 899 comments. Experience the impact of this video content that has captured audience attention.

Beef Bacon Ingredients 2kg beef navel brisket (100%) 25g brown sugar (1.25%) 50g fine sea salt (2.5%) 1 tsp ground black pepper ½ tsp ground pimento ½ tsp ground nutmeg 1 tsp smoked paprika Method Step 1: Cure the beef Trim any excess fat from the brisket and place in a large tray. Combine the dry ingredients together in a bowl and mix well. Rub all over the beef on all sides until well coated. Transfer the beef to a vacuum sealer bag or ziplock bag and seal. Refrigerate for 5-7 days, turning and massaging the meat every 24 hours. Step 2: Rinse and dry Rinse the beef well in cold water to remove all of the cure, then pat dry. Place on a wire rack over a tray and refrigerate overnight to dry out. Step 3: Smoke the bacon Preheat a smoker to 100°C (210°F). Place the beef directly on the smoker grill. Smoke the beef for 2-3 hours, until the internal temperature at the thickest part of the beef reaches 65°C (150°F) (begin checking after 1½ hours smoking). Set the bacon aside on a wire rack to cool completely, before refrigerating. Slice the bacon thinly, then pan fry or cook in a hot oven until crispy. Serve as you would other bacon.

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