How to Make Beef Bacon | The Bearded Butchers

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika adds a smoky flavor without liquid.

beef belly

💰Cheaper: beef brisket

Brisket is more widely available and less expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is cheaper.

Separate the chuck from the rib on the beef plate.

Remove the skirt steak from the beef plate.

Use a band saw to cut the beef plate wider than normal.

Remove the membrane and inside skirt from the beef ribs.

Trim the beef ribs for ground beef, not for smoking.

Square off the beef plate to resemble pork belly.

Weigh the beef plate, which is 14.45 pounds.

Dissolve 2 ounces of celery juice powder in 2 gallons of cold water.

Add 2 pounds of sea salt to the dissolved celery juice powder and mix well by hand.

Submerge the beef plate in the curing liquid and weigh it down with ceramic plates to keep it fully submerged.

Refrigerate the beef plate in the curing liquid for 10 to 14 days, depending on the thickness of the meat.

After curing, remove the beef plate from the liquid and prepare it for smoking.

Smoke the beef plate in a commercial smokehouse alongside pork bellies.

Season half of the beef plate with a black seasoning blend of coffee and molasses.

Pat dry the portion of beef plate to help the seasoning stick before applying it.

Hang the plain portion of the beef plate in the smokehouse first, then coat the seasoned portion with the black seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens