I'm a bit confused as well as curious: I've watched several Beef Bacon recipes. They say letting them cure up to 3-4 weeks, flipping 2X/day, as well as some say to "massage da meat" 2X/day... Pork Belly bacon is fairly consistent in recommending 5-7 days, flipping 1-2X/day... Pork Belly has much more fat, and fat is supposedly very slow to allow for osmosis -- absorbing the cure... So, there you have it. Leaner beef should cure faster if the fat absorption story is true... Any thoughts?
I think 3-4 weeks is way too long. You can tell if your meat has not absorbed the brine enough simply by checking the middle when you slice into it. The color will have a distinct line between the cured and uncured portions. Thickness of the meat and fat marbling also have some impact so aiming for about 7-8 days covers most of your scenarios IMO. Never had an issue with a batch yet and I've made a few of these so far :)
I go through the curing process but don't smoke and certainly don't 'cook' the meat through. Once out of the cure I let it dry in the open in the fridge for 3-5 days then slice and fry up (or freeze for later).
@@ShinyInsanity It's like crispy bacon - your method leans me more into a charcuterie / salami logic - eg not needing further cooking after the hot smoking. Looks very good - just not what I am aiming for this time around.
I think I'm gonna have to go to a cattle ranch and make friends with the cows before my ego will give up beef bacon. about the only reason I am considering going more vegan is because I've sorta seen too many happy pet cows. I dont really wanna eat my pet cat or a pet dog. (maybe my wifes cat is okay to get into my mouth)
I assume you're taking about the sodium nitrite. It's a food preservative to cut down on the chances for developing botulism. You can leave it out as mentioned, but the end product is not the same.
Curing salt/sodium nitrite isn't "fake bullshit", it has been used to cure meats since the 1800s as a way to safely preserve meat and not get bacteria growth. Just don't get too much of it in you, as it will kill you if you had too much (only a couple grams required). lol. In 1 teaspoon of curing salt, there should be approximately 3/8 gram of sodium nitrite, but thankfully you aren't going to be eating all 5 lbs of meat at once all yourself so it wont be dangerous.
Wow I ma going to have to make this. I just learned about this and now I'm going to have to try it.
Be prepared to become addicted to it - lol.
Good stuff ! Whats the internal temp when you pull It out?
@@dabul3169 Thanks! About 150-160 Fahrenheit is the target but I've accidentally left it till 180 with no real reduction in quality.
Love it! I got a few laughs out of this video. I can't wait to try it. What temp did you pull her?
Thanks, I think you'll enjoy it. Anywhere from 160-170 Fahrenheit and you should be good. I pull mine towards the higher 160-165 end.
@@ShinyInsanity Ty 😊
About to make this tomorrow. What temp did you pull it out at? Thank you in advance!
About 150-160 degrees fahrenheit is typically what I aim for now. I've forgotten it up to 180 with no real issues though. Good luck with your cook!
Came from recommendations. Though that it a cooking channel with 100k+ subs. Keep up a good work!
Lol thanks. Channel is a little bit of everything random I do.
Beautiful
Thank you!
I'm a bit confused as well as curious: I've watched several Beef Bacon recipes. They say letting them cure up to 3-4 weeks, flipping 2X/day, as well as some say to "massage da meat" 2X/day...
Pork Belly bacon is fairly consistent in recommending 5-7 days, flipping 1-2X/day...
Pork Belly has much more fat, and fat is supposedly very slow to allow for osmosis -- absorbing the cure...
So, there you have it. Leaner beef should cure faster if the fat absorption story is true...
Any thoughts?
I think 3-4 weeks is way too long. You can tell if your meat has not absorbed the brine enough simply by checking the middle when you slice into it. The color will have a distinct line between the cured and uncured portions. Thickness of the meat and fat marbling also have some impact so aiming for about 7-8 days covers most of your scenarios IMO. Never had an issue with a batch yet and I've made a few of these so far :)
What can you do after curing if you don't have a smoker or a webber?
You can use your oven. Won't have the same smoke flavor but it should still be good.
@@ShinyInsanity thanks just trying to work out how long and what temp to cook it at
@@hufeisen65 You're looking for an internal temp of about 150 faranheit to ensure it's done but not falling apart.
@@ShinyInsanity thankyou 😊
I go through the curing process but don't smoke and certainly don't 'cook' the meat through. Once out of the cure I let it dry in the open in the fridge for 3-5 days then slice and fry up (or freeze for later).
Never tried that. Is it still pretty tender after frying?
@@ShinyInsanity It's like crispy bacon - your method leans me more into a charcuterie / salami logic - eg not needing further cooking after the hot smoking. Looks very good - just not what I am aiming for this time around.
@@CynCopeland-TheAnswerIsMeat I've got a batch in the fridge curing right now. I might have to take off a few slices and try your method.
@@ShinyInsanity btw I don't use pink/curing salt at all. Again because the slab is always kept cold, then sliced and fried (or frozen).
How long was it in smoker
About 3-3.5 hours if I remember. You can smoke it lower and longer.
I didn't catch smoke it to what IT
About 150-160 Fahrenheit.
I think I'm gonna have to go to a cattle ranch and make friends with the cows before my ego will give up beef bacon. about the only reason I am considering going more vegan is because I've sorta seen too many happy pet cows. I dont really wanna eat my pet cat or a pet dog. (maybe my wifes cat is okay to get into my mouth)
I've tried vegan "bacon". It's not bacon or anything close to what could even remotely be called bacon. I'll stick with beef and pork :)
Why put fake bullshit in your food when it is not needed?
I assume you're taking about the sodium nitrite. It's a food preservative to cut down on the chances for developing botulism. You can leave it out as mentioned, but the end product is not the same.
Curing salt/sodium nitrite isn't "fake bullshit", it has been used to cure meats since the 1800s as a way to safely preserve meat and not get bacteria growth.
Just don't get too much of it in you, as it will kill you if you had too much (only a couple grams required). lol. In 1 teaspoon of curing salt, there should be approximately 3/8 gram of sodium nitrite, but thankfully you aren't going to be eating all 5 lbs of meat at once all yourself so it wont be dangerous.