beef bacon recipe
The Best beef bacon recipe
What really sold me on beef bacon was how versatile it is. It crisps up just like regular bacon but holds its shape better, which makes it perfect for BLTs, salads, or even as a topping for loaded baked potatoes. And since beef is naturally higher in protein and iron, it feels like a slightly healthier swap without sacrificing flavor. My husband, who’s always skeptical about “healthier” versions of his favorite foods, was the first to admit this one doesn’t miss a beat. It’s become a staple in our house, whether we’re meal prepping for the week or just throwing together a quick dinner. If you haven’t tried making it at home, you’re missing out—it’s easier than you think and way more satisfying than store-bought.
Homemade Beef Bacon
A savory and smoky beef bacon alternative that’s perfect for breakfast, sandwiches, or as a flavorful topping. This recipe uses beef brisket or flank steak for a rich, meaty taste with a crispy finish.
🥘Ingredients
- 1 lb beef brisket or flank steak, thinly sliced (about 1/4-inch thick)
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tbsp pink curing salt (Prague Powder #1)
- 1 tbsp black pepper, coarsely ground
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 1 cup wood chips (hickory, apple, or cherry for best flavor)
👨🍳Directions
-
1
In a small bowl, mix together kosher salt, brown sugar, pink curing salt, black pepper, smoked paprika, garlic powder, onion powder, and ground coriander to create the cure. -
2
Rub the cure mixture evenly over all sides of the beef slices, ensuring they are fully coated. Place the beef in a single layer in an airtight container or wrap tightly in plastic wrap. -
3
Refrigerate the beef for 3-5 days to allow the cure to penetrate. Flip the beef slices once a day to ensure even curing. -
4
After curing, rinse the beef slices under cold water to remove excess cure. Pat dry with paper towels. -
5
Preheat your smoker to 175°F (or oven to 200°F if not using a smoker). If using a smoker, soak wood chips in water for 30 minutes before adding them to the smoker. -
6
Place the beef slices on a wire rack set over a baking sheet. Smoke or bake for 1.5 to 2 hours, or until the internal temperature reaches 150°F and the beef is firm but still pliable. -
7
Remove the beef bacon from the smoker or oven and let it cool to room temperature. Slice into desired strips or pieces. -
8
For extra crispiness, pan-fry the beef bacon in a skillet over medium heat for 1-2 minutes per side until browned and crispy. -
9
Serve immediately or store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
🔧Equipment
- Mixing bowl
- Plastic wrap or airtight container
- Smoker or oven with wire rack
- Baking sheet
- Aluminum foil
- Sharp knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Beef Bacon Works
❓ Frequently Asked Questions About Beef Bacon
1. What cut of beef is best for making beef bacon?
The best cut for beef bacon is beef belly (similar to pork belly) or beef brisket, as they have the right balance of fat and meat. If those aren’t available, beef plate (short plate) or flank steak can work but may require extra fat (like pork fatback) for moisture and flavor.
2. Can I make beef bacon without curing salt (Prague Powder #1)?
While curing salt (containing sodium nitrite) is recommended for safety and authentic flavor, you can make a version without it. However, it won’t have the same pink color, shelf life, or traditional bacon taste. For safety, use a dry cure with kosher salt, sugar, and spices, but cook it thoroughly before eating and store it in the fridge for no more than 5–7 days.
3. How long should I cure beef bacon before smoking?
For dry curing, the standard time is 5–7 days in the refrigerator, flipping the meat daily to ensure even curing. For wet brining, 3–5 days is sufficient. The exact time depends on the thickness of the cut—thicker pieces (like brisket) may need up to 10 days. Always check for firmness; the meat should feel uniformly dense when ready.
4. What’s the best wood for smoking beef bacon?
Mild, sweet woods work best to complement beef without overpowering it. Hickory and applewood are classic choices, while cherry or pecan add a subtle fruitiness. Avoid strong woods like mesquite, which can make the bacon taste bitter. Smoke at 180–200°F (82–93°C) until the internal temperature reaches 150°F (65°C).
5. How do I store homemade beef bacon, and how long does it last?
After smoking, let the bacon cool completely, then slice and store it in one of these ways:
– Refrigerator: Vacuum-sealed or in an airtight container for up to 2 weeks.
– Freezer: Wrap tightly in plastic wrap and foil, or use a freezer bag for up to 3 months.
– Canning: For long-term storage, pressure-can it (follow USDA guidelines for safety).
For best texture, freeze slices with parchment paper between layers to prevent sticking. Always reheat thoroughly before eating.