Why Is There No More Beef Bacon? – A Detailed Recipe

Introduction

Beef bacon has long been a popular alternative to traditional pork bacon, especially for those who avoid pork due to dietary or religious reasons. However, it has become increasingly difficult to find in recent years. In this article, we’ll explore the reasons behind this scarcity and provide a step-by-step guide on how to make it at home, ensuring you achieve the best possible results. For a full recipe, you can also check out this detailed guide.

Why You Should Try Making Beef Bacon at Home

Creating homemade bacon from beef requires careful attention to the ingredients, as each one serves a specific purpose. By understanding these ingredients and possible substitutions, you’ll have more flexibility during preparation.

1. Beef Brisket (5-6 pounds): The primary ingredient, brisket, offers an ideal fat-to-meat ratio. If brisket is unavailable, beef belly or short ribs are excellent alternatives.
2. Kosher Salt (1/4 cup): Salt helps extract moisture and enhance the meat’s flavor. You may use sea salt or Himalayan pink salt if necessary. However, it’s important to avoid iodized salt to prevent bitterness.
3. Brown Sugar (1/4 cup): Brown sugar adds a sweet balance to the saltiness. Coconut sugar or maple sugar serve as suitable alternatives if you prefer a slightly different flavor profile.
4. Curing Salt (1 tsp): This ingredient prevents bacterial growth and preserves the color of the meat. If you can’t find curing salt, consult your butcher for appropriate alternatives.
5. Paprika (2 tbsp): Paprika imparts both a smoky flavor and vibrant color. If you desire a stronger taste, you can use smoked paprika instead.
6. Black Pepper (2 tbsp): Black pepper adds a sharp bite that complements the richness of the meat. Alternatively, you can substitute it with white pepper or ground coriander for a milder taste.
7. Garlic Powder (1 tbsp): Garlic powder enhances the savory notes in the meat. Fresh minced garlic or onion powder can also be used as effective substitutes.
8. Liquid Smoke (1 tbsp): Liquid smoke mimics the flavor of traditionally smoked meats. However, if you don’t have liquid smoke, smoked paprika will work as a suitable alternative.

For more insights into this bacon variation, check out this resource on what beef bacon is and how it compares to traditional options.

Step-by-Step Guide to Preparing Your Bacon from Beef

Step 1: Prepare the Curing Mixture
First, mix kosher salt, curing salt, brown sugar, paprika, black pepper, and garlic powder in a small bowl. Stir until well combined, as this blend will draw moisture from the brisket and infuse it with rich flavors.

Step 2: Apply the Cure to the Brisket
Next, lay the brisket on a clean surface and pat it dry with paper towels. Generously coat it with the curing mixture, ensuring all sides are evenly covered. Then, wrap the brisket tightly in plastic wrap or place it in a resealable bag before refrigerating for 5-7 days. Remember to flip the meat daily to ensure even curing.

Step 3: Rinse the Brisket After Curing
After the curing process is complete, remove the brisket from the fridge and rinse it under cold water to remove any excess seasoning. Pat it dry thoroughly with paper towels. This step is essential to prevent the bacon from becoming overly salty.

Step 4: Smoke the Brisket to Make Bacon
Now, preheat your smoker to 200°F. If you don’t have a smoker, you can use your oven at a low temperature. Place the cured brisket in the smoker for about 3-4 hours, or until its internal temperature reaches 150°F. Smoking the meat slowly allows it to absorb deep, savory flavors.

Step 5: Slice and Cook
Finally, once the brisket has cooled, slice it into thin strips, resembling traditional bacon. Fry the strips in a hot skillet until they crisp up on the edges, much like pork bacon.

If you’re curious about how this type of bacon compares to the traditional variety, check out Does Beef Bacon Taste Like Real Bacon?.

Tips and Tricks for the Best Results

 

1. Fat-to-Meat Ratio: To ensure the best texture, choose a well-marbled brisket. Leaner cuts may result in drier, less flavorful bacon.
2. Curing Time: It’s crucial to allow the brisket to cure for 5-7 days to develop full flavor. In fact, extending the curing time will intensify the taste even more.
3. Temperature Control: Smoking at a low temperature preserves the meat’s tenderness and flavor. On the other hand, cooking it at high heat could dry out the meat.
4. Rinse Well After Curing: Always rinse the cured brisket thoroughly to avoid excessive saltiness. This step is vital for achieving a well-balanced flavor.

Frequently Asked Questions About Beef Bacon

1. Why has this alternative become less common in stores?
Several factors contribute to the scarcity, including lower demand, higher production costs, and the ongoing popularity of pork-based alternatives. Additionally, beef bacon tends to be more expensive due to the specific cuts and longer curing process required.

2. Can I make this bacon without a smoker?
Yes, you can. Use your oven at its lowest temperature and place the cured brisket on a wire rack over a baking sheet. Then, bake it at 200°F for 3-4 hours, or until the internal temperature reaches 150°F.

3. Is this alternative healthier than pork bacon?
Sometimes considered a healthier option due to its lower fat content, beef-based bacon still contains significant amounts of sodium and sugar from the curing process. Therefore, it’s important to enjoy it in moderation. For more information on healthy beef choices, check out why ground beef is considered healthy.

4. How long will homemade bacon last?
Store your homemade bacon in an airtight container in the refrigerator, and it will last for up to a week. Alternatively, you can freeze it for up to two months if needed.

5. Can other beef cuts work for making bacon?
Yes, cuts like beef belly or short ribs work well too. These cuts offer the necessary fat content for a texture similar to pork-based products. For tips on choosing the best beef cuts, visit what makes the best ground beef.

Best Dishes to Pair with Beef Bacon

Here are some delicious ways to pair your homemade bacon:

1. Eggs and Toast: Serve crispy strips with scrambled eggs and toast for a hearty breakfast.
2. Salads: Add crumbled bacon to salads for a savory crunch, which enhances the dish’s overall flavor.
3. Sandwiches: Use this bacon in BLTs or club sandwiches to add a smoky, rich flavor that complements other ingredients.
4. Pasta Dishes: Incorporate bacon into pasta dishes like carbonara or Alfredo, as it adds a smoky touch that elevates the flavors.
5. Burgers: Top your burgers with crispy strips for extra flavor that pairs perfectly with cheese and condiments.

Conclusion: Why You Should Make Your Own Beef Bacon

Although this type of bacon is becoming less available in stores, making it at home allows you to enjoy its rich, savory taste whenever you like. The curing and smoking process may take some time, but the flavorful results are well worth the effort. Whether you’re eating it for breakfast or adding it to a burger, homemade bacon offers a versatile and delicious alternative to traditional options.