Beef bacon 🥓

By Andy Cooks

Ingredients

Instructions

1. Trim any excess fat from the brisket and put it in a large tray.
2. Mix the brown sugar, fine sea salt, black pepper, ground pimento, ground nutmeg and smoked paprika in a bowl. Rub the mix over all sides of the beef.
3. Seal the beef in a vacuum or ziplock bag and refrigerate for 5 to 7 days, turning and massaging it every 24 hours.
4. Rinse the cure off the beef well in cold water, then pat it dry.
5. Set the beef on a wire rack over a tray and refrigerate overnight to dry out.
6. Preheat the smoker to 100°C (210°F). Place the beef directly on the grill and smoke for 2 to 3 hours, checking from 1½ hours, until the thickest part reaches 65°C (150°F) internal temperature.
7. Cool the bacon completely on a wire rack, then refrigerate.
8. Slice thinly and pan fry or cook in a hot oven until crispy.

Summarized from Andy Cooks's video. Watch it for the details.

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