Homemade Beef Bacon
Crispy Homemade Beef Bacon Recipe
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Crispy Homemade Beef Bacon Recipe
When it comes to breakfast classics, bacon tops the list for many, but what if you’re looking for a non-pork alternative? Enter beef bacon, a deliciously smoky, crispy option that satisfies all the bacon cravings with a unique beefy twist. This homemade bacon recipe is perfect for anyone seeking to add more variety to their breakfast table or for those avoiding pork products.
In this post, we’ll walk you through how to make beef bacon at home with just a few ingredients. Whether you’re looking for a healthier option or just want to try something new, this recipe is guaranteed to hit the spot.
What Makes Beef Bacon Different?
bacon is made using cuts from the beef, typically the brisket or other fatty areas. It’s similar to pork bacon in texture and taste, with that iconic smoky, salty flavor, but with a deeper, meatier bite thanks to the beef. Plus, beef bacon tends to have a more pronounced flavor, making it an exciting addition to any meal.
Homemade Beef Bacon Recipe
Ingredients:
- 2 lbs beef brisket
- 1/4 cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar
- 1/2 teaspoon pink curing salt (optional)
- 1 teaspoon liquid smoke (optional)
- Water for boiling
Instructions
- Select the Right Beef Cut: The best cuts for beef bacon are those with a good fat-to-meat ratio. A fatty cut like brisket is ideal for achieving the crispy texture bacon lovers crave.
- Prepare the Dry Rub: In a bowl, combine kosher salt, black pepper, paprika, garlic powder, brown sugar, and pink curing salt if you’re planning to store the bacon for longer. The curing salt helps preserve the beef and gives it that classic bacon color.
- Rub and Cure the Beef: Rub the beef brisket generously with the dry spice mixture. Cover all sides evenly for the best flavor. Then, wrap the beef tightly in plastic wrap or place it in an airtight container. Let it cure in the refrigerator for 5-7 days. This step is crucial to get that deep bacon flavor.
- Boil the Cured Beef: Once cured, remove the beef from the fridge and rinse off the excess seasoning. Place the beef in a large pot of water and bring it to a boil. Reduce the heat and let it simmer for 1 hour, ensuring the meat becomes tender.
- Smoke or Fry the Bacon: After boiling, you have two options to finish off your bacon. For a smoky flavor, use a smoker for about 30 minutes. If you prefer a quicker method, slice the beef thinly and pan-fry it in a hot skillet until crispy on both sides.
- Serve and Enjoy: Once crispy and golden brown, your homemade beef bacon is ready to serve! Pair it with classic breakfast sides like eggs and toast, or crumble it over salads and sandwiches for extra flavor.
Healthier and Delicious
One of the great things about beef bacon is that it can be a healthier alternative to pork bacon. Beef tends to have a higher protein content and can be leaner depending on the cut used. Plus, making your own beef-bacon at home allows you to control the ingredients, avoiding unnecessary preservatives and additives commonly found in store-bought options.
Tips for Perfect Homemade Beef-Bacon
- Curing is Key: The curing process allows the flavors to penetrate the meat, giving the bacon that savory, salty kick. Don’t rush it—let the beef cure for at least 5 days.
- Use a Smoker for Extra Flavor: If you want that rich, smoky taste reminiscent of traditional bacon, smoking the beef is highly recommended. It elevates the flavor and texture to the next level.
- Store Properly: Once cooked, store your beef bacon in an airtight container in the fridge for up to a week. If you want to keep it longer, freezing works well, too.
FAQs
1. Can I make beef bacon without curing salt?
Yes, you can omit the pink curing salt if you plan to eat the bacon within a few days. Curing salt is primarily used for longer storage and to give bacon its characteristic color.
2. What’s the best beef cut for beef bacon?
Beef brisket is the most common choice for its fat content, but other fatty cuts like short rib or belly can also work well for beef bacon.
3. Can I freeze beef bacon?
Yes, you can freeze cooked beef bacon. It keeps well in the freezer for up to 3 months. Simply thaw and reheat in a skillet for a quick and delicious meal.
4. How long does it take to cure beef bacon?
For the best results, the curing process should take about 5-7 days. This allows the flavors to fully develop and ensures a good texture.
5. What’s the difference between beef bacon and pork bacon?
While both are cured meats, beef bacon tends to be richer and has a more robust flavor compared to pork bacon. The texture is also slightly different, but both are equally delicious when cooked to crispy perfection.
Serving Suggestions
- Breakfast: Serve your bacon alongside scrambled eggs, toast, and a cup of coffee for a hearty start to the day.
- Salads: Crumble crispy beef bacon over your favorite salads for added crunch and flavor.
- Sandwiches: Use beef bacon to add a savory kick to BLTs, burgers, or grilled cheese sandwiches.
With this recipe, you can enjoy all the crispy goodness of bacon with a unique beefy twist. Whether you’re enjoying it for breakfast or adding it to your favorite dishes, this recipe is sure to impress. Make a batch today and savor the flavors of homemade beef!
Homemade Beef Bacon
Ingredients
- 2 lbs beef brisket or other fatty cut
- 1/4 cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar
- 1/2 teaspoon pink curing salt optional for longer storage
- 1 teaspoon liquid smoke optional for extra smoky flavor
- Water for boiling
Instructions
- Prepare the beef: Trim any excess fat from the beef brisket, but leave enough for marbling.
- Make the dry rub: In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, brown sugar, and pink curing salt.
- Rub the beef: Rub the beef brisket with the dry seasoning mixture, making sure to cover all sides evenly.
- Cure the beef: Place the beef in an airtight container or tightly wrap it in plastic wrap, then refrigerate for 5-7 days to cure.
- Boil the beef: After curing, rinse off the seasoning and place the beef in a large pot of water. Bring to a boil, then reduce to a simmer. Cook for about 1 hour or until the beef is tender.
- Smoke or pan-fry: To add a smoky flavor, you can smoke the beef for an additional 30 minutes or pan-fry the slices in a skillet until crispy and golden brown.
- Serve and enjoy: Slice the beef thinly, and cook each slice in a hot pan until crispy. Serve with your favorite breakfast sides, or use it in sandwiches and salads.
Notes
- The curing process is key for achieving the bacon texture and flavor, so don’t skip this step!
- For a smokier flavor, use liquid smoke in the rub, or smoke the beef during the final step.
- Store leftover beef bacon in the fridge for up to 1 week, or freeze for longer shelf life.
