How to Cure & Smoke Beef Bacon
Beef belly cured and smoked to bacon perfection.
Servings 7
Calories 619kcal
Ingredients
- 4.5 lb beef belly with the skin removed
- 23 gms light brown sugar
- 46 gms Kosher salt
- 4.5 gms pink curing salt
- 2 gms ground black pepper
Instructions
- Combine all the ingredients for the bacon cure and mix thoroughly.
- Rub the cure on all sides of the beef belly ensuring that all the meat is evenly coated.
- Place the beef belly into a vacuum seal bag or a gallon size freezer bag. Place in the refrigerator for 7 days and flip it over every day. There will be a liquid that forms in the bag - be sure to mix and massage this into the beef belly everyday when you flip it. This helps the flavors to evenly infuse into the meat.
- After 7 days, remove the beef belly from the bag and rinse it off under cold water. Once rinsed, place it on a wire rack with a cookie sheet or plate underneath to catch the liquid that drips off. Place back in the fridge for a minimum of 2 hours up to 24 hours to help form the pellicle.
- Set your smoker to 200°F and place the beef belly on the smoker for about 3 hours.
- Once the beef belly reaches 150°F, internal temperture, remove it from the smoker and rest for at least 30 minutes or overnight in the fridge.
- Slice the bacon as thin or as thick as you prefer - just try to make sure they are consistent.
- The bacon can be stored in the fridge for up to a week or vacuum sealed and placed it in the freezer for up to 6 months.
Notes
Cure measurements per pound of beef belly (approx):
Brown sugar 5g per pound, Kosher salt 10g per pound, Pink curing salt 1g per pound, Ground black pepper .5g per pound What is pink curing salt? Pink curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. What is a pellicle? A pellicle is a thin coating that forms on your beef belly that helps smoke stick to the meat allowing it to get a rich smokey flavor. What wood should I use for smoking? We recommend pecan wood.
Brown sugar 5g per pound, Kosher salt 10g per pound, Pink curing salt 1g per pound, Ground black pepper .5g per pound What is pink curing salt? Pink curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. What is a pellicle? A pellicle is a thin coating that forms on your beef belly that helps smoke stick to the meat allowing it to get a rich smokey flavor. What wood should I use for smoking? We recommend pecan wood.
Nutrition
Calories: 619kcal | Protein: 59g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Sugar: 3g | Vitamin A: 44IU | Calcium: 25mg | Iron: 5mg