Ingredients
Scale
- 5 lbs beef belly or brisket
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon paprika
- Optional: garlic powder, onion powder, or other spices you prefer
Instructions
- Trim any excess fat from the beef belly or brisket.
- In a bowl, mix together kosher salt, brown sugar, black pepper, paprika, and any additional spices you’d like.
- Rub the spice mixture all over the beef, making sure to coat it evenly.
- Place the seasoned beef in a large resealable plastic bag or wrap it tightly with plastic wrap.
- Refrigerate the beef for 5-7 days, turning it over daily to ensure even curing.
- After curing, rinse the beef thoroughly under cold water to remove excess salt and seasoning. Pat it dry with paper towels.
- Preheat your smoker or oven to 200°F (93°C).
- Smoke or bake the beef until it reaches an internal temperature of 150°F (65°C). This can take 2-3 hours depending on the thickness of the beef.
- Once cooked, let the beef cool completely and then slice it thinly into strips.
- Cook the slices in a skillet over medium heat until crispy, like traditional bacon.
Notes
- Beef belly is preferred for its higher fat content, but brisket works well too.
- For a smoky flavor, use a smoker with wood chips like hickory or applewood.
- Store cooked beef bacon in the fridge for up to 1 week or freeze for longer storage.
- Prep Time: 7 days (including curing time)
- Category: Breakfast
- Method: Smoking or Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 2 slices
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 25mg
Keywords: beef bacon, homemade bacon, beef recipes