My love of bacon has taken me in many different culinary directions.
See Heavenly Bacon
First of all I do not eat pork or as we tribesmen say Treif. What do we do then? We find an alternative or we make our own. I have eaten lots of Turkey Bacon which in my opinion is a poor substitute if you ask me.
What is a Jew to do? Hey lets make our own beef bacon. This of course requires lots of research. Last thing you want to do is kill someone because you improperly cured your meat. If you do not cure the the meat properly you risk creating the Botulism toxin. If you hot smoke the bacon which I do not recommend (to much fat rendering) than curing is unnecessary but my incredible bacon is cold smoked.
If using a beef plate (DE-bone) and cut in half. If using boneless short rib it's the perfect size for bacon. In the future I am going to use Veal Plate which is more tender than beef plate.
Two bulk basic cure options which work for any meat.
Dry cure # 2
Equilibrium Curing and ingredients Calculations.
Instead of making bulk cures you can calculate quantity of Salt (or ingredient) based on the percentage of meat weight to the ingredient. In most cases I use 2.75%-3.5% of salt and .25% of cure #1 or #2 for a given recipe. By using percentages of ingredients to the meat weight we are able to calculate any desired amounts.
Note 1: The weight of meat plus fat is 100%. All ingredients to be added are expressed as a percentage of the weight of meat plus fat. Percentages can be used to standardize recipes regardless of batch size. All weights are metric.
Note 2: No weights are given because the weights of meats vary. Everything is a percentage of the meats weight after trimming. Example- Meat weight 2393 grams and we want to find out the amount of salt we need in grams- 2393 X 3.5%=83.755 or 2392/100 X 3.5 =83.755 grams.
Note- use anything you want. Bourbon, Rum or juniper berries. Let your imagination go crazy.
.After you give your meat a thorough coating of your personal flavor profile (as much or as little as you want)
Now on to cold smoking
I am not going to give you a lesson in cold smoking but I will tell you what I do.
You can also attach a SMOKE DADDY to your WSM and take it to the next level like I have done. Obviously not seen in photo. I will replace this pic with the smoke daddy attached to the WSM so you can see what it looks like at a later time.
You can build a simple cold smoker from a card board box if you want have the gumption. It's all up to you.
MORE PICTURES BELOW
|21 LBS BEEF PLATE|
|VACUUM SEALED AND WILL CURE FOR A COUPLE OF WEEKS|
PLACING ICE ABOVE FOOD TO KEEP COLD DURING