Beef Bacon

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Stockman
Posts: 43
Joined: Sun Mar 17, 2013 5:50 pm
Location: Perth, Western Australia

Beef Bacon

Post by Stockman » Mon Jun 24, 2013 9:31 pm

Has anyone had success making beef bacon? What cut did you use?

I some great stuff a month or so ago but it was specially made by a company for a trial and I can't find it in Perth. Thought I might give making some a crack!
Cheers

Manus


Strider
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Location: Hobart, Tasmania

Beef Bacon

Post by Strider » Tue Jun 25, 2013 1:39 am

Yum! I had beef bacon in Kota Kinabalu a few years ago and had forgotten about it until now! Must look into this also :)

urbangriller
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Location: Perth WA

Re: Beef Bacon

Post by urbangriller » Tue Jun 25, 2013 11:03 am

I looked this up after we spoke yesterday, it seems that Beef Bacon is made from the fat part of the belly, closest to the animal's flank.

Read more: http://www.ehow.com/how_2306823_make-be ... z2XBGzRFu9

Might have to give it a go!

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

Stockman
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Location: Perth, Western Australia

Re: Beef Bacon

Post by Stockman » Tue Jun 25, 2013 5:37 pm

Thanks Chris
That looks good but I not sure about this statement 'The reason that some people prefer beef bacon over pork bacon is because it can be as much as 90% leaner then regular pork bacon.' That doesn't sound like a good reason to make beef bacon! Fat is where the flavour is.

Any comments about the suggestion that it must sit at 38F (3.3C) for the curing process to work?

Also what smoking temp would you suggest?
Cheers

Manus

Mountain Mick
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Re: Beef Bacon

Post by Mountain Mick » Tue Jun 25, 2013 7:32 pm

Hi done smoked cured rolled Brisket and smoked Cured Silverside work out like a beef bacon I would say.
I don't like the beef fat. like I like pork bacon fat. MM :D
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overspiceddave
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Location: Sutherland, Sydney

Re: Beef Bacon

Post by overspiceddave » Tue Jun 25, 2013 8:15 pm

I went to a cafe in North Ryde recently that served Beef Bacon.

Gotta say it was a disappointment. Hopefully your attempt is better.

Dave
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LA1
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Re: Beef Bacon

Post by LA1 » Wed Jun 26, 2013 6:44 pm

In Australian cut terminology, wouldn't this be Navel End Brisket?

Meatman
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Location: Adelaide

Beef Bacon

Post by Meatman » Wed Jun 26, 2013 10:38 pm

You are spot on LA1, we make a beef bacon from navel end brisket . It is really tasty stuff. It's not just the pig that is a magical animal!

kennyb
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Re: Beef Bacon

Post by kennyb » Sat Feb 01, 2014 3:45 pm

When working in Thailand,we used Brisket and called it Halal Bacon! Ken..

Smokey
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Re: Beef Bacon

Post by Smokey » Sat Feb 01, 2014 4:14 pm

Trying to get my head around this, Would it not just come out like pastrami or plain old pickled silverside? What is different?
Ive done salt/sugar cured beef but it comes out like beef procuito not bacon
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chrisg
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Re: Beef Bacon

Post by chrisg » Sat Feb 01, 2014 4:35 pm

I don't think it's really intended to "be" bacon, in KL it's routinely served because of the Muslim element.

It is very close to pastrami in many cases, personally I prefer pork bacon but to each their own :)

Cheers


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