I have a few questions about making Beef Bacon. I have a friend who does not eat pork at all (stomach issues not religious), and I thought I would make him some beef bacon. First question: What cut of beef would one use to make into bacon? 2nd question: Any special concerns about using beef as opposed to pork for the bacon? 3rd question: would it be better to warm/hot smoke beef bacon, as opposed to a cold smoke? 4th: I have used both dry cure, and Pop's brine, and like the lower salt you can get with Pop's, is this ok for beef? Thanks, to anyone that may have some answers and any other suggestions you have for beef bacon.